Looking for a simple way to add a little indulgence to your bakery offering? These McDougalls Choc Chip Cookie Bars are an easy-to-make treat with a soft, chewy centre and plenty of chocolate flavour. Perfect alongside speciality coffee or as an easy grab-and-go option, they’re a simple way to give a familiar favourite a premium twist.
Butter: 115g unsalted, melted
Light Brown Sugar: 135g
Granulated Sugar: 55g
Egg: 1 medium
Vanilla Extract: 1 tsp
Plain Flour: 275g
Bicarbonate of Soda: 1 tsp
Salt: 1/2 tsp
McDougalls Choc Chips: 200g (Dark or White)
Prep: Preheat oven to 190°C/170°C Fan and line a 9x9 inch square tin with baking parchment.
Mix: Melt the butter and whisk together with the brown sugar and granulated sugar for about 1–2 minutes until smooth.
Whisk in the egg and vanilla extract until combined.
In a separate bowl, mix the plain flour, bicarbonate of soda, and salt. Add this to the wet mixture, stirring with a spatula until just combined (do not overmix).
Fold in the McDougalls Choc Chips.
Bake: Press the dough evenly into the prepared tin. Bake for 18–22 minutes until the top looks dry and lightly golden.
Cool: Let the bars cool fully in the tin before slicing, otherwise they will be too gooey.
For a bakery-style finish: Save a handful of McDougalls Choc Chips to sprinkle on top before baking for a more appealing finish.
For a chewier texture: Add 1 tablespoon of cornflour (cornstarch) to the dry ingredients.
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