Who doesn't love cookie dough batter? You whipped up a batch of cookies, tasted the batter before baking and ended up eating the whole lot. Me? Yes. I admit it. :)
I used to bake cookies a lot! One of my all time favourite is certainly chocolate chip cookies. I've also tried the oreo stuffed one... eating them by dipping in a glass of milk. I also love Snickerdoodles, Italian almond cookies, white chocolate and raspberry cookies, etc.
And now, since I found many different recipes of Chocolate Chip Cookie Dough Squares, I would like to give the recipe a try myself one of these days!
The best thing about this recipe, in my opinion, is that you'll get that cookie dough texture and flavour, chocolatey taste and sweetness from the chocolate chips and ganache, and it also requires no eggs and no bake! :)
I also have tipps if you aren't fond of chocolate chips... You can change them to pecans, almonds or coconut flakes instead. The variations are endless!
So, if you're interested enough to make this no-bake dessert, you can have a go with this recipe! It's fun to make, it's delicious, it's chocolatey and very yummy! Totally an easy-to-enjoy treat!
Making 12-16 bars (depends on the bite-sized you want).
Ingredients:
For the cookie dough filling:
1/2 cup unsalted butter, softened to room temperature
3/4 cup (150 gr) light brown sugar, packed
1 teaspoon pure vanilla extract
2 cups (250 gr) all-purpose flour
1 can sweetened condensed milk
2 cups chocolate chips
For the chocolate ganache topping:
1 cup semi-sweet chocolate chips
1/4 cup heavy cream
Directions:
1). Start by lining a 9x9-inch or 8x8-inch square pan with a sheet of parchment paper. Make sure that the edges of the paper are large enough to extend up the sides of the pan. Set aside.
2). In a bowl of a stand mixer or with hand mixer, beat together the softened butter and brown sugar until light and fluffy. It takes about 3 minutes. Then add the vanilla and mix until well combined.
3). With the mixer on a low speed, alternate adding in the flour and the sweetend condensed milk until all of it has been added and the mixture is completely blended. Fold in the chocolate chips by and until evenly blended.
4). Press the cookie dough into the prepared pan and press down to spread the dough evenly to the edges.
5). Cover the cookie dough with plastic wrap and refrigerate until set. (at least 3 hours or better overnight!).
6). In the top of a double boiler combine the chocolate chips and heavy cream for the chocolate ganache topping. Placed over the simmering water, stir often with a whisk until the chocolate is melted and incorporated into a thick sauce. Allow this to cool, but not harden.
7). Pour and spread the ganache over the top of the chilled dough and place back in te refrigeator and chill for 1 hour minimum until firm.
8). When ready to serve, carefully pull up on the edges of the parchment paper and remove the chilled cookie dough from the pan. Using a long knife, cut the dough into bite-sized squares.
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