Chocolate Sugar Cookie Bars
These chocolate sugar cookie bars are tender and soft with a delicious chocolate flavor and creamy chocolate frosting. The recipe is so much easier than making cut-out cookies, and perfect for chocolate lovers!
Servings: 18 bars
Equipment
- 9x13 inch (23 x 33 cm) baking pan*
Ingredients
Chocolate Sugar Cookie Bars
- 2 cups all-purpose flour (250 grams) whisk first, the spoon into a dry measuring cup and level off the top
- 3/4 cup cocoa powder (68 grams) sifted
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (226 grams)
- 1 cup granulated sugar (200 grams)
- 1/2 cup brown sugar (205 grams) use 3/4 cup for sweeter bars
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons vegetable oil or canola oil
Chocolate Frosting
- 3/4 cup unsalted butter (168 grams) softened but not starting to melt
- 2-3 cups powdered sugar (220-330 grams) sifted
- 1/2 cup cocoa powder (45 grams) sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1-2 tablespoons whipping cream and milk
Instructions
Chocolate Sugar Cookie Bars
- Preheat the oven to 350F (180C). Lightly grease a 9x13 inch (23x33 cm) pan with nonstick cooking spray, then line with baking paper so that there's an overhang around the edges. Greasing the pan first makes the paper stick to the pan and then it's easier to spread out the dough. Alternatively, simply grease the pan.
- In a medium bowl, sift together the flour, cocoa, baking soda and salt. Whisk together.
- In a separate large bowl, beat together the butter, granulated sugar and brown sugar until creamed.
- Beat the eggs, vanilla and oil into the butter mixture.
- Mix the dry ingredients into the butter mixture. I typically do this about 1/2 at a time and start with the mixer on a low speed so that the flour doesn't make a mess when you turn on the electric mixer.
- Spoon/dollop the dough into the prepared pan. Spread into an even layer using an offset spatula. Alternatively, take a large piece of wax paper and press the dough down into an even layer (using the wax paper between your hands and the dough.
- Bake in the preheated oven for about 24-29 minutes, or until the top looks set. The bake time is slightly subjective depending on if you prefer chewier or cake-ier bars. A longer bake time will lead to cake-ier bars.
Chocolate Frosting
- In a large bowl, beat the butter until soft.
- Sift in 2 cups powdered sugar and the cocoa powder. Beat together, starting with the mixer on a low speed.
- Add in the vanilla and salt. Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with a tablespoon of cream (or milk) until the desired sweetness and thickness is reached.
Frosting & Serving
- Ensure that the bars are fully cooled, then frost with a offset spatula or the back of a spoon.
- Place in the fridge for at least 20 minutes before slicing.
- When ready to slice, if you lined the pan, lift the bars out of the pan using the long side of the overhang of the parchment. Set on a cutting board and place on a cutting board. If you didn't line the pan and only greased it, cut in the bars in the pan. Slice the bars with a sharp knife.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Nutrition: Details are an estimate only, based on 1 bar with frosting, assuming the pan is sliced into 18 uniform pieces.
Nutrition
Calories: 355kcal | Carbohydrates: 45g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 156mg | Potassium: 128mg | Fiber: 3g | Sugar: 30g | Vitamin A: 582IU | Calcium: 24mg | Iron: 2mg