My son began first grade this week and I wanted to celebrate with a new treat for his lunch box. Chocolate is a favourite of his and cookie dough is a highly prized item in his food choices, so these bars seemed like the perfect idea. They are adapted from a contribution to The Food Recipe Critic that was, in turn, adapted the recipe from Lifes Simple Measures, the major difference being that these are nut-free.
These bars were a huge hit, even with my dad who began as a sceptic, but they won’t be going in any lunch boxes as they wouldn’t survive the ordeals that lunchbox items must be prepared to endure.
I was a little concerned that the dough might be too soft, so I was careful about the amount of sweetened condensed milk that I added. In the end, I chose not to scrape out the can of condensed milk, leaving a good tablespoon in the can. Even at that, the dough is quite soft when not fully chilled. Consequently, I wouldn’t serve these bars on a hot day when they had to sit out of the fridge for any time.
In Canada, sweetened condensed milk comes in 300ml cans. This is roughly 10 oz in size. Not wanting to have part of a can of condensed milk left over, I adjusted the following amounts by 7/10ths and used a loaf pan approximately 9×5 inches in size. The adjusted amounts are in parentheses.
Chocolate Chip Cookie Dough Decadence
½ c. unsalted butter, softened (5 3/5 tbsp)
¾ c. packed light brown sugar (8 tbsp + 1 tsp)
1 tsp. vanilla extract (I like vanilla, so I used a light tsp)
2 c. all purpose flour (1 c. + 6 tbsp. + 1 tsp.)
1 (14 oz.) can sweetened condensed milk ( 1 300 ml. can)
2 c. mini chocolate chips (1 c. + 6 tbsp. + 1 tsp.)
1 cup semi-sweet chocolate chips (½ c. + 3 tbsp.)
1 tbsp. cream (2 tsp)
1 1/2 tsp. butter (1 generous tsp.)
Line an 8×8 inch pan with parchment paper or aluminum foil and set aside.
In a large mixing bowl, cream together butter and brown sugar until it is fluffy. This takes about 3 minutes. Add vanilla and beat until combined.
Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
Press the cookie dough into the bottom of the 8×8 pan. It will be sticky so lightly flour your hands if needed.
Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
To make the topping, combine the cup of chocolate chips, the cream and the butter in a microwave safe bowl. Microwave for 20 seconds and stir. Repeat as needed to obtain a smooth consistency but be very careful to not overheat the chocolate or it will become stiff and grainy. Pour and spread over the top of the chilled dough and chill at least for 1 hour until firm.