These Gooey Chocolate chip Cookie bars 8x8, are one of the most easiest, quick and most decadent cookie bars. It has a chewy chocolate chip cookie batter stuffed with some truffle filling. Delish in one word.
These Chocolate Chip Cookie Bars 8x8
- Are Chewy, Thick, Soft and slightly crispy
- Are filled with truffle filling(ganache) making them ooey gooey
- Easy to make, because its a simple one bowl recipe
- is a tray bake, an 8x8 pan is all you need.
- Top it with an ice cream and some toasted nuts, you are on for an amazing dessert for a crowd.
Lets get to know how to make these chocolate chip cookie bar 8x8
This recipe is an offspring from my Soft chewy Chocolate chip Cookie. Its an easy simple cookie dough to mix, with some of the basic ingredients that is available off your pantry. And this recipe is meant for an 8x8 pan, and not any other pan. For other bar recipes you may like
Now for the Ingredients
- Flour - just plain all purpose flour- you can also use half bread flour and half all purplose flour, gives a little more chewier cookie bar. But I have used only all purpose flour
- Butter - Melted unsalted butter. We use unsalted melted butter, to give a nice chewy texture.
- Sugar - Granulated white sugar and Brown Sugar. Using granulated white sugar will give good structure and brown sugar will give moistness and chewiness.
- Baking powder and baking soda for the leavening
- Eggs - large eggs here. We use eggs here for structure flavour and the moisture it lends to the cookie bar.
- Chocolate chips - semisweet or dark chocolate chips is just fine.
Mixing the dough for these cookie bars are absolutely quick. but first we need to make truffle filling. or chocolate ganache. Because it needs time to set.
TRUFFLE FILLING, Simple 2 ingredient ganache filling, - heat the cream and add in the chopped chocolate. Let it sit. and then mix to make a truffle filling. you will use this to fill in between the cookie dough layers. This needs to set until it is of spreadable consistency
If you want to make truffles then you will love these Dark Chocolate Truffles
Then mixing the CHOCOLATE CHIP COOKIE DOUGH
Beat the melted butter with sugar, then add the eggs vanilla extract. Mix well and then incorporate flour then fold in the chocolate chips. this is the cookie dough.
Layering the cookie dough
This Cookie chip bar, has a a lovely truffle filling in between the cookie dough. which gives that ooey gooey - ness to the bar. So there are 3 steps to layering the cookie dough in an 8x8 pan.
- First - Spread a very thin layer of the cookie dough on to the pan, just enough to cover the base
- Then spread ganache or the truffle filling on the cookie dough
- Next top it with the left over cookie dough.
Bake it for about 15 to 18 mins. remove let it cool completely before cutting.
📖 Recipe
CHOCOLATE CHIP COOKIE BARS 8X8
Equipment you will need
Ingredients
- 115 grams butter (measure and melt)
- 100 grams granulated white sugar
- 75 grams brown sugar (dark soft )
- 175 grams all purpose flour
- ¼ teaspoon baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 large whole egg
- 1 large egg yolk
- 120 grams semisweet chocolate chips
truffle filling / ganache
- 150 ml cream
- 100 grams chocolate (semisweet or dark)
Instructions
MAKE THE TRUFFLE FILLING
- In a saucepan heat the cream until it bubbles. Remove from heat.To this add the chopped chocolate. Let it sit for 5 to 8 mins
- using a spatula just blend until it is smooth.
- Set aside. This is the truffle filling
MAKE THE CHOCOLATE CHIP COOKIE DOUGH
- Preheat the oven and line an 8x8 pan with a parchment paper
- In a medium sized bowl, beat the melted butter and sugars until well mixed and all the lumps of the brown sugar is broken.
- To this add eggs, vanilla extract. Beat well.
- Combine flour, salt,baking soda. And fold in the chocolate chips. This is your cookie dough
LAYERING AND BAKING
- Spread a thin layer of the cookie dough. just enough to cover the base of the pan
- Fill a layer of truffle/ganache on top of the cookie dough.
- Top the ganache with a final layer of cookie dough
Notes
- I suggest to stick to the pan size as mentioned in the recipe. No changes here
- You can make it completely with granulated sugar. It will just be a little less moist. In that case just underbake for a min or 2. And let it finish off in the pan
- Serve these warmed up and the chocolate truffle is melted and gooey.
- ALL cup measurements are rounded off to the closest.
Nutrition
Storing these cookie bars
- These cookie bars can be stored in an airtight container and can be kept at room temperature for about 3 days.
- These bars stay well upto a week in the refrigerator . Warm them up before serving, otherwise the truffle will harden and you will not enjoy these Chocolate chip cookie bars.
- You can also freeze them. Thaw and warm them up before serving.
CHOCOLATE CHIP COOKIE BARS FOR A CROWD
To bake for a crowd, this recipe is just perfect because
- It can completely be made ahead
- Can be served with a lot of different sauces and toppings
- Serve it with icecream sauce and nuts, and you have an amazing dessert.
For what occassion would you bake these ? or may be just for indulgence,
Whatever it is, get in touch with me on insta @sweetspotbakeblog, and stay updated.
Much love
Happy baking
Shri 🙂
Roopal says
How can we replace egg in this recipe
Shrilatha says
Yes Roopal,
you can replace - 3 tbsp flax seed powder mixed with 1 tbsp water, whisk set aside for 5 mins, then add this in place of eggs for this recipe. This is general replacement for eggs in a cookie recipe.
Hope this helps.
Happy baking
Lana Kung says
What temperate is baking oven?
Shrilatha says
temperature for baking this recipe is what you are asking for?
Please read the recipe.
You can bake this at 170 deg celsius. Preheat for 15 mins before baking
Makayla Dillard says
These cookies are very good but if your looking for the temperature of it it’s 325 degrees Fahrenheit if your American. I recommend putting them in for at least another 10 mins because mine were not cooked even after 18 mins
Linda says
the oven Temperature is not anywhere in the recipe. Another cookie recipe I read said 375* F but your commenters say 325 but had to bake 10 minutes longer so I am going with 325* F without the ganache filling will see how it does!
Shrilatha says
yes you may go ahead with 375F