Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 24 to 48 servings
- 2 cups flour
- 1/2 cup unsweetened cocoa powder (special dark recommended)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup white granulated sugar
- 1/2 cup brown sugar, firmly packed
- 3/4 cup (1-1/2 sticks or 12 Tablespoons) butter, at room temperature
- 2 eggs
- 1-1/2 cups white chocolate chips
- 1-1/2 cups semisweet chocolate chips
Lightly spoon flour into measuring cup and level off with the flat backside of a butter knife. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
In a large bowl, cream together white sugar, brown sugar, and butter until light and fluffy. Add eggs and mix until combined. Add flour mixture and beat until combined. Mixture will be very thick. Stir in white chocolate chips.
Pour batter into prepared baking pan, smoothing evenly to a uniform depth. Bake 20 to 25 minutes until toothpick inserted in the center comes out almost clean. Do not over-bake.
Spread semisweet chocolate chips evenly on top of hot cookie bars. Cover loosely with foil and let rest 5 minutes to let chocolate chips soften. Remove foil and spread soft chocolate with a spatula to frost cookie bars. Let rest about 4 hours or overnight at room temperature for topping to set.
Using the foil, lift the bar cookies out of the pan. Peel down the foil and cut into bars to serve.
Yield: 24 to 48 bar cookies, depending on cut size