Quick & Easy Galaxy Chocolate Cookie Bars

Cookies are one of my favourite things to bake. You can eat them warm and gooey out of the oven or once they have chilled. Serve them with a glass of milk or at tea time, it’s entirely up to you. 

In most of my cookie recipes, I usually allow the cookies to rest in the freezer for a couple of hours or overnight to prevent the cookies from spreading too far in the oven when baking. However, this recipe doesn’t require this step, which is perfect if you are craving a cookie but don’t want to wait the extra time.

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Equipment

If you’re a baker you may already have most of the essential equipment to make these delicious cookie bars. Or if you’re just starting you might find most of the equipment available in your home already as this recipe only requires a few everyday kitchen supplies.

In all my recipes I use digital scales to measure out my ingredients. I find cup measurements provide more room for errors, resulting in different outcomes each time. Remember baking is like a science therefore it is essential to follow the exact measurements to maximise your chances of success. For example, if you reduce the amount of sugar in your cookies because you don’t want them to be too sweet the cookies may not turn out as well. So I’d recommend investing in a digital scale as it will have a positive impact on your baking.

Whenever I’m baking a large batch of cookies or cakes I usually like to use a stand mixer with a paddle attachment as it makes the process so much quicker. Don’t worry if you don’t have a stand mixer it is still possible to make most of my cookie recipes without one. As long as you have a wooden spoon and a big enough bowl you are all good to go. 

For this recipe, I used a 20x20cm square tin, if you don’t have this size but you have a 9-inch round tin that will work too. Just keep in mind the bake time will vary if you choose to use a slightly larger or smaller tray. 

Getting Prepped

This just means weighing out all your ingredients and lining your tins. There’s nothing worse than finding out you haven’t got enough flour or eggs for your recipe halfway through making the dough. 

When prepping the tin I like to use greaseproof paper or parchment paper to prevent the cookie bars from sticking, it also makes it a lot easier to take the cookie out of the tin. There are many different types of baking paper, and they pretty much all do the same thing. The important part is making sure you take the time to cut out the right size. 

How To Line A Square Tin?

For a square tin roughly measure out the width of the tin including the sides by placing the tin on top of the parchment. The baking paper should be a few inches larger than the base of the tin depending on the height of your tin. Once you have cut out the amount needed, use scissors to cut diagonal lines through each corner. The length of each cut should be equal to the height of your tin. Next place the parchment in the tin, the corner should automatically fold into place.

It might sound a little bit complicated at first but trust me, it’s a really simple technique that will change your baking game.

Top Tips For Cookie Bars

To make perfect cookie bars there are a few tips and tricks which I like to follow.

• When mixing the cookie dough try to avoid over-mixing. When you add the flour to the rest of the mixture the gluten proteins will activate. This isn’t a bad thing as the gluten will provide structure to our cookie. However, if you continue to mix the flour it will cause the gluten to develop further, which can result in a slightly tough chewy cookie and I’m certain you don’t want that. 

• Baking time– How long you bake your cookie matters. When the cookie has finished baking it should still be soft in the centre and lightly golden around the edges. If you overbake the cookie will be a little bit crunchy which Is fine if you prefer it that way. The time I provide in my recipes is just a guide because every oven is different, most ovens have hot and cold spots. The more you know your oven the more you’ll understand how long your bakes require in the oven. 

• Once your cookie has baked leave the cookie to cool completely in the tin as it will continue to bake further in the tin. If you try to remove the cookie when it’s hot the cookie will fall apart.

To get clean and even slices make sure your cookie bar has firmed up slightly. For this recipe, I sliced mine into 12 equal bars however you can slice yours into 16 equal squares if you prefer.

If you liked this recipe you may also like my Kinder Cookie Bar Recipe.

Print Recipe

Quick & Easy Galaxy Chocolate Cookie Bars

Author: sabsbakes Cooking Method: Traybake Cuisine: American Courses: Best Baking Recipes, Chocolate Recipes, Cookies, Party Treats Recipe Keys: V Vegetarian

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 12

Best Season: Suitable throughout the year

Description

These cookie bars are incredibly gooey and chocolatey on the inside as well as crispy on the bottom. Making it a perfect quick and easy treat.

Ingredients

Servings

• 270 grams Plain Flour (All-Purpose)
• 10 grams Cornflour
• ¹⁄₄ teaspoon Salt
• 1 teaspoon Baking Powder
• ¹⁄₄ teaspoon Bicarbonate of Soda
• 110 grams Unsalted Butter
• 130 grams Light Brown Sugar
• 60 grams Caster Sugar
• 1 Egg
• 1 teaspoon Vanilla Extract
• 360 grams Galaxy Chocolate Chunks

Instructions

1. First, start by preheating your oven to 160C Fan.

2. Next line your 20x20cm square tin using greaseproof paper.

3. In a bowl whisk together the flour, cornflour, salt, baking powder and the bicarbonate of soda until equally distributed. 

4. In another bowl pour in the melted butter, sugars, egg and vanilla extract. Then whisk until equally combined.

5. Then add the dry ingredients to the mixture. Using a wooden spoon or spatula fold in the flour making sure you don’t over-mix the dough.

6. Next, chop up all of the galaxy chocolate bars into small chunks.

7. Add all of the chocolate to the cookie dough and continue to fold the ingredients through until everything is evenly distributed (without over-mixing).

8. Next, add the cookie dough to the lined tin. Then flatten the dough out using a large spatula, making sure to push the dough into each corner. 

9. Bake in the oven for around 17-20 minutes.

10. Once baked allow to cool fully in the tin.

11. After the cookie has cooled slice it into 12-16 portions and enjoy. You can store the rest in an airtight container for up to 5 days to maintain freshness.

Note

The great part about this recipe is that you can customise the flavours. Simply swap out the galaxy chocolate for your favourite chocolate chips or even decorate the top of each cookie bar with a drizzle of your favourite chocolate spread. 

Keywords: Cookies, Galaxy Chocolate Recipes, Traybakes, Cookie Bars