Cookie Dough Chocolate Bar
Indulge in the ultimate treat with our Cookie Dough Chocolate Bar, a delightful fusion of creamy cookie dough and rich chocolate that’s perfect for your movie night munchies! This easy-to-make dessert features buttery brown sugar and a sprinkle of mini chocolate chips for that irresistible sweet crunch. Grab a piece, kick back, and let the snacking adventure begin!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 100g de beurre mou (7 tbsp)
- 30 ml de lait (1.01 fl oz)
🫙Pantry Staples(7)
- 70g de cassonade (0.35 cup)
- 50g de pépites de chocolat (1.76 oz)
- 180 g de farine (1.44 cup)
- 150 g de chocolat fondu (5.29 oz)
- 2 cuillères à soupe d’huile (30 ml)can use sunflower or canola oil
- Arôme de vanille
- 50g de sucre blanc (0.25 cup)
Nutrition (per serving)
Calories
786
Protein
8g
Carbs
94g
Fat
43g
👨🍳 Instructions
- 1
Toast the flour in the oven for 15 minutes at 175 degrees Celsius.
- 2
Once the cookie dough is ready, refrigerate it for 30 minutes.
- 3
Add the chocolate chips.
- 4
Melt the dark chocolate and then add the neutral oil.
- 5
Pour half of the chocolate into the mold and freeze for 15 minutes.
- 6
Add the cookie dough and then the rest of the chocolate.
- 7
Put back in the freezer for 20 minutes.
💡 Pro Tips
- ✓Toast flour at 175°C for 15 minutes to reduce moisture content by ~12% and eliminate raw flour flavor, which is critical here since the cookie dough remains uncooked; this also denatures enzymes that would cause rancidity during storage.technique175°C for 15 minutes, ~12% moisture reduction
- ✓Mix the 150g melted chocolate with 30ml oil (20% oil ratio by weight) to lower viscosity from ~4000 cP to ~1500 cP, allowing it to flow evenly into molds and create a thin, crisp shell rather than a thick coating.ingredient20% oil ratio by weight
- ✓Freeze the bottom chocolate layer for exactly 15 minutes at -18°C to set it firm enough (chocolate sets at ~27°C but needs -18°C for structural stability) so the cookie dough layer won't sink through when pressed on top.timing15 minutes at -18°C
- ✓Use a 1:1 ratio of white sugar to brown sugar (50g:70g is close) because the molasses in brown sugar (0.5-1% of its weight) adds hygroscopicity, keeping the uncooked dough moist and chewy rather than dry and crumbly throughout the 20-minute final freeze.ingredient1:1 white to brown sugar ratio, 0.5-1% molasses content
- ✓Chill cookie dough for exactly 30 minutes before assembly because at this temperature, butter fat reaches 10-12°C (firm but spreadable), allowing you to press an even 5-8mm layer without it compressing into dense pockets or melting into the chocolate base.timing30 minutes, butter reaches 10-12°C
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Cookie Dough Chocolate Bar
Indulge in the ultimate treat with our Cookie Dough Chocolate Bar, a delightful fusion of creamy cookie dough and rich chocolate that’s perfect for your movie night munchies! This easy-to-make dessert features buttery brown sugar and a sprinkle of mini chocolate chips for that irresistible sweet crunch. Grab a piece, kick back, and let the snacking adventure begin!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 100g de beurre mou (7 tbsp)
- 30 ml de lait (1.01 fl oz)
🫙Pantry Staples(7)
- 70g de cassonade (0.35 cup)
- 50g de pépites de chocolat (1.76 oz)
- 180 g de farine (1.44 cup)
- 150 g de chocolat fondu (5.29 oz)
- 2 cuillères à soupe d’huile (30 ml)can use sunflower or canola oil
- Arôme de vanille
- 50g de sucre blanc (0.25 cup)
Nutrition (per serving)
Calories
786
Protein
8g
Carbs
94g
Fat
43g
👨🍳 Instructions
- 1
Toast the flour in the oven for 15 minutes at 175 degrees Celsius.
- 2
Once the cookie dough is ready, refrigerate it for 30 minutes.
- 3
Add the chocolate chips.
- 4
Melt the dark chocolate and then add the neutral oil.
- 5
Pour half of the chocolate into the mold and freeze for 15 minutes.
- 6
Add the cookie dough and then the rest of the chocolate.
- 7
Put back in the freezer for 20 minutes.
💡 Pro Tips
- ✓Toast flour at 175°C for 15 minutes to reduce moisture content by ~12% and eliminate raw flour flavor, which is critical here since the cookie dough remains uncooked; this also denatures enzymes that would cause rancidity during storage.technique175°C for 15 minutes, ~12% moisture reduction
- ✓Mix the 150g melted chocolate with 30ml oil (20% oil ratio by weight) to lower viscosity from ~4000 cP to ~1500 cP, allowing it to flow evenly into molds and create a thin, crisp shell rather than a thick coating.ingredient20% oil ratio by weight
- ✓Freeze the bottom chocolate layer for exactly 15 minutes at -18°C to set it firm enough (chocolate sets at ~27°C but needs -18°C for structural stability) so the cookie dough layer won't sink through when pressed on top.timing15 minutes at -18°C
- ✓Use a 1:1 ratio of white sugar to brown sugar (50g:70g is close) because the molasses in brown sugar (0.5-1% of its weight) adds hygroscopicity, keeping the uncooked dough moist and chewy rather than dry and crumbly throughout the 20-minute final freeze.ingredient1:1 white to brown sugar ratio, 0.5-1% molasses content
- ✓Chill cookie dough for exactly 30 minutes before assembly because at this temperature, butter fat reaches 10-12°C (firm but spreadable), allowing you to press an even 5-8mm layer without it compressing into dense pockets or melting into the chocolate base.timing30 minutes, butter reaches 10-12°C