Thick, chewy chocolate chip cookie bars with a hint of sea salt that serve as the perfect base for building your own ice cream sundae - a fun, interactive dessert that's pure joy.
Recipe Details
Ingredients
- 320g plain flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 230g unsalted butter, melted and slightly cooled
- 200g light brown sugar
- 100g caster sugar
- 2 large large eggs, room temperature
- 2 tsp pure vanilla extract
- 350g semi-sweet chocolate chips
- 1 tsp flaky sea salt for sprinkling
- 1 litre vanilla ice cream, for serving
- 250ml chocolate sauce, for serving
- 250ml caramel sauce, for serving
- 250ml whipped cream, for serving
- 12 maraschino cherries, for serving
Instructions
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Preheat oven to 180°C (350°F). Line a 23x33cm (9x13 inch) baking pan with parchment paper, leaving overhang for easy removal.
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In a medium bowl, whisk together 320g plain flour, 1 tsp baking soda, and 1 tsp fine sea salt. Set aside.
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In a large bowl, whisk together the melted 230g unsalted butter, 200g light brown sugar, and 100g caster sugar until well combined and smooth.
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Beat in 2 large large eggs one at a time, then stir in 2 tsp pure vanilla extract until fully incorporated.
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Gradually fold in the flour mixture until just combined - don't overmix. The dough will be thick and slightly sticky.
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Fold in 350g semi-sweet chocolate chips, distributing them evenly throughout the dough.
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Press the cookie dough evenly into the prepared baking pan using your hands or an offset spatula. The layer should be uniform and reach all corners.
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Sprinkle the top evenly with 1 tsp flaky sea salt for sprinkling.
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Bake for 22-25 minutes, until the edges are set and lightly golden but the center still looks slightly underbaked. The bars will continue cooking from residual heat.
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Cool completely in the pan before cutting into 12 squares using the parchment overhang to lift out.
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To serve as sundae bars, place each cookie square on a plate, top with a scoop of 1 litre vanilla ice cream, and provide 250ml chocolate sauce, 250ml caramel sauce, 250ml whipped cream, and 12 maraschino cherries for guests to build their own sundaes.
Tips
Perfect Texture: The key to chewy bars is not overbaking - they should look slightly underdone in the center when you remove them from the oven.
Butter Temperature: Make sure melted butter has cooled slightly before adding to prevent the eggs from cooking when mixed.
Even Distribution: Press the dough firmly and evenly into the pan to ensure uniform baking and neat squares when cut.
Storage: Store unfrosted bars covered at room temperature for up to 5 days, or freeze for up to 3 months.
Sundae Station: Set up a sundae bar with various toppings like crushed cookies, nuts, sprinkles, fresh berries, and different ice cream flavors for a fun party dessert.
Make-Ahead: Bars can be baked 1-2 days in advance. Store covered and cut just before serving for the freshest edges.
Cutting Tips: Use a sharp knife and wipe it clean between cuts for neat squares. Chilling the bars for 30 minutes before cutting also helps with clean lines.