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Triple Chocolate Cookie Bars

about 12 - 16 pieces
Easy
45 minutes
Want the perfect cookie dough recipe? These triple chocolate cookie dough bars are packed full of chocolatey chunks and are super easy to bake! Get started
These triple chocolate cookie dough bars are irresistible for chocolate lovers - guaranteed to become a new favourite treat.
Recipe Ingredients
How to Prepare
Tips
Your cookie bars should keep for up to 5 days stored in an airtight container at room temperature. 
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Recipe Ingredients

For the Cookie Bars
175 gUnsalted butter
150 gCaster Sugar
1Egg Yolk
225 gPlain Flour
2.5 gDr. Oetker Baking Powder (1/2 tsp)
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
100 gDr. Oetker Milk Chocolate Chunks
100 gDr. Oetker Extra Dark 70% Chocolate Chunks
100 gDr. Oetker 26% White Chocolate (chopped into chunks)

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Picture - Dr. Oetker Baking Powder (1/2 tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Milk Chocolate Chunks
Picture - Dr. Oetker Extra Dark 70% Chocolate Chunks
Picture - Dr. Oetker 26% White Chocolate (chopped into chunks)
1

First up, preheat your oven to 200°C/180°C fan oven/Gas mark 6 and line a 10”x8” baking tin with baking parchment.

2

Next up, cream together the butter and sugar in a large bowl until pale and creamy. Pop in the egg yolk and Vanilla Extract and mix until smooth.

3

Sieve over the flour and Baking Powder and mix until a dough begins to form. Pour in the all the White Chocolate Chunks and most of the Milk and Extra Dark Chocolate Chunks, keeping a handful aside for later. Mix through the chocolate chunks until all combined.

4

Pop your cookie dough into your prepared tin and press down into the tin to create an even layer. Sprinkle over the reserved Chocolate Chunks and pop into the oven to bake for 20-25 minutes, until golden, your cookie dough will firm up as it cools. Leave to cool in the tin for 20 minutes, then pop on to a wire rack to cool completely. Alternatively serve warm with a dollop of ice-cream! 

Tips

  • Your cookie bars should keep for up to 5 days stored in an airtight container at room temperature.