Whenever I make these, they are gone within a few days, and we are a family of three. Now you can enjoy the bliss of eating cookie dough without sneaking your finger in the mixing bowl! These are always sure to be a hit at parties, barbecues, or just as a treat to yourself!
With cookie dough being one of my all-time favorite foods, these are AMAZING. Light and fluffy cookie dough, packed with chocolate chips and a thin chocolate layer on top…do I need me to say any more?
Origins
I created this recipe about a year ago from my Chocolate Chip Cookies recipe. I wanted a dessert that actually had cookie dough, not just the baked final product (although that is amazing). Then, I thought of cookie dough bars. Why not, right? I tried making them, and they were a smash hit! The next day, I took them to a party, and within half an hour they were gone.
What Makes This Cookie Dough Safe
This cookie dough is safe because it has no eggs and heat-treated flour. I have always been good on the eggs, as I am allergic, but the flour is still just as necessary. Heat treating your flour is very important, as it could be unsafe otherwise. As long as you store your flour properly (in an air-tight container away from the ground) and heat treat it, you will be fine!
How To Heat Treat Flour
To be sure your flour is safe to eat, make sure you heat treat it first!
How to heat treat flour:
- Spread flour on parchment paper on a baking sheet.
- Bake in the oven at 350°F for five minutes, or until it reaches 160°F.
- Your flour is ready to use!
Make sure you do not overcook your flour. You it to stay the same color, not turn lightly brown.
Final Tips
- Make sure you cream the butter and sugars until pale. That will ensure a fluffy, delicious dough.
- Heat treat your flour. This may seem not necessary, but the flour may not be safe if you don’t.
That’s it! Enjoy!
To Die For Cookie Dough Bars
Cuisine: AmericanDifficulty: Easy25
servings25
minutes25
minutesIngredients
1 cup (2 sticks) butter
1 cup brown sugar
1/2 cup white sugar
1/4 cup water
1 tsp vanilla extract
2 1/4 cups all-purpose flour (Heat-treated)
1 tsp salt
1 1/2 cup chocolate chips (I use Enjoy Life’s Semi-Sweet Morsels)
Directions
- Using an electric mixer, cream together the butter and sugars until pale and fluffy, about 3-4 mins. Add in water and vanilla extract and mix together. Add in heat-treated flour and salt and mix again. Fold in 1/2 cup chocolate chips.
- Place wax paper in a 8×8 square cake pan, covering all sides. Press cookie dough down into pan, meeting all sides. Using a spatula, make sure the dough is as flat and level as possible. Put in fridge.
- Microwave the remaining cup of chocolate chips in microwave for one and a half minutes, or until it is getting melty on the sides. Mix together until smooth.
- Take out cookie dough from fridge and, working quickly, pour melted chocolate all over the dough. Smooth with a spatula or knife, making sure you get the edges and everything is level.
- Place in the fridge until set, about ten minutes. Using a serrated knife, cut into a 5×5 square.
- Enjoy!
Notes
- If the melted chocolate is smoking, gritty, or has a lump at the bottom of the bowl, do not use it. This is burnt chocolate.
- As always, you can choose whether you would like to use allergy substitutes or not.
