Dipped Double Chocolate Chunk Cookie (Almost Vegan!) Bars
Makes about 2 dozen bars
Adapted from VegWeb
For the cookie bars:
2 1/4 cups (281 grams) flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup (50 grams) coarsely chopped dark chocolate*
1/3 cup (50 grams) coarsely chopped milk chocolate*
1/2 cup (110 grams) brown sugar, lightly packed
1/2 cup (100 grams) sugar
1/2 cup (118 ml) canola oil
1/2 cup (118 ml) water
2 teaspoons vanilla
For the dip:
2/3 cup (100 grams or 3.5 ounces) coarsely chopped dark chocolate (I used 72%)*
sprinkles, highly recommended
Preheat the oven to 350 and line an 8×8 pan with foil or parchment. Set aside.
In a small bowl, whisk together flour, baking powder, salt and milk and dark chocolate chunks. In a medium bowl stir together sugars, oil, water and vanilla. Add the dry ingredients to the wet ingredients and mix until combined. Pour into the prepared pan, smooth the top and bake for 20-25 minutes or until a tester comes out with just a few crumbs attached. The top of the bars will not brown so be careful not to overbake. Let the bars cool in the pan for 10 minutes then lift out and let cool completely on a rack. When the bars are cool, slice into squares or rectangles.
Meanwhile make the dip. In a heatproof bowl set over a pan of barely simmering water, melt the chopped chocolate, stirring occasionally, until smooth. Line a baking sheet with waxed paper and set aside. One at a time, dip the top of each bar into the melted chocolate and place on the prepared pan. Alternatively, you can drizzle the melted chocolate over the top of each bar. Top each bar with sprinkles. When all the bars have been topped, transfer to the fridge for 10 minutes to set the chocolate. Serve chilled or at room temperature.
*Or use 2/3 cup vegan chocolate chips to make these bars truly vegan!