When baking something cookie-related, it’s always a common joke that the cookie dough is better raw, and even though I adore a baked cookie I can’t deny that the dough really is delicious. So I thought making a cookie dough bar would solve all of my cookie dough cravings. This thick cookie dough is gloriously full of chocolate chips and topped with a thick chocolate ganache, so it just gets even better. It’s an easy treat to thrown together and enjoy with friends and family. It will keep 4+ days, at room temperature or in the fridge – although see NOTE below.

Method:

• Line a 23cm (9in) square tin with parchment paper.
• In a bowl, mix the butter and sugar together to combine. Add the condensed milk and vanilla extract and mix again. Add the heated and cooled flour, sea salt and chocolate chips and mix again.
• Press this cookie dough into the bottom of the lined tin, evenly.
• For the topping: Add the milk and dark chocolates and double cream to a heatproof bowl. Heat in the microwave on low, in 30-second bursts, stirring well each time, until smooth.
• Pour this over the cookie dough, then set the bars in the fridge for at least 4 hours, but preferably overnight. Slice and enjoy.

NOTE:

• It is always recommended to heat-treat the flour on a baking tray in the oven at 200º
• You can use any chocolate chips you fancy in the cookie dough.

Extracted from Jane’s Patisserie: Everyday Favourites (Ebury Press)