✨This is my recipe for Chocolate Chip Cookie Bars with Chocolate Filling. Super chewy in the center, crispy around the edges, and filled with a rich chocolate filling that melts in your mouth. ✨ (9×9-inch pan) ~Cookie Dough • 170 g unsalted butter, softened, not melted • 150 g brown sugar • 70 g granulated sugar • 1 large egg + 1 egg yolk • 1 teaspoon vanilla paste • 250 g all-purpose flour • ½ teaspoon baking soda • ½ teaspoon salt • 180 g semi-sweet and dark chocolate chips or chunks ~Chocolate Filling • 130 g semi-sweet chocolate • 90 g heavy cream • 35 g unsalted butter • 30 g brown sugar • 20 g cocoa powder • 1 teaspoon vanilla extract • ¼ teaspoon salt ~Instructions 1. Start by making the chocolate filling. Heat the heavy cream until hot but not boiling. Pour it over the chocolate and let it sit for 1–2 minutes. Stir until the chocolate is completely melted and smooth. 2. Add the butter, brown sugar, cocoa powder, vanilla, and salt. Mix until smooth and thick. 3. For the cookie dough, beat the softened butter with the brown sugar and granulated sugar just until creamy. You don’t need to overmix or incorporate too much air. 4. Add the egg, egg yolk, and vanilla. Mix until combined. 5. Add the flour, baking soda, and salt. Mix just until the flour disappears. 6. Fold in the chocolate chips or chunks. 7. Line a 9×9-inch pan with parchment paper, leaving some overhang so the cookie bars are easy to remove. 8. Place about half of the cookie dough into the pan and press it into an even layer. 9. Spread the chocolate filling over the dough, leaving about 1 cm around the edges. 10. Refrigerate the pan for 15–20 minutes, until the chocolate filling is slightly firm. This will help prevent it from mixing with the top layer of cookie dough. 11. Place the remaining dough on top. To make this easier, take small pieces of dough, flatten them between your hands, and place them over the filling until it is completely covered. 12. Bake at 350°F / 175°C for 25–32 minutes. 13. The cookie bars are ready when the edges are golden brown and the center still looks slightly soft. Don’t wait for the center to look completely dry. 14. Let them cool completely in the pan before slicing. For cleaner cuts and an even fudgier center, you can refrigerate them after they have cooled. #chocolatechip #cookie #blondie #chocolate #CapCut - @sweetconfection