Efrat's Notebook

Chocolate Chip Cookie Bars with Chocolate Truffle Cream Draft

One giant chocolate chip cookie baked in a pan and topped with a chocolate truffle layer, which I chill overnight and cut into small fingers.

  • Prep30 min
  • Cook15 min
  • Rest4 hr
  • Total4 hr 45 min
  • Makes1 12 x 6 inch (30 x 15 cm) pan
  • KashrutDairy

What you need

Amount:1

Cookie base

Truffle layer

Add-ins, if you like

How I make it

Cookie base

  1. Preheat the oven to 350°F (180°C). Line the pan with parchment paper.

  2. In a stand mixer bowl, beat the butter, both sugars and the vanilla until smooth.

  3. Add the egg and beat until absorbed.

  4. Add the flour, salt, baking soda and chopped chocolate and mix just until even and no flour shows.

  5. Spread the dough in the pan and bake for 10-15 minutes.

  6. Let cool completely, and make the truffle layer meanwhile.

Truffle cream

  1. Pour the cream into a small saucepan and bring just to a boil. Remove from the heat and add the chocolate.

  2. Wait 1 to 1½ minutes, then stir well until smooth.

  3. Stir in the add-ins, if using.

  4. Once the base (the giant cookie) has cooled, pour the truffle mixture over it. Shake the pan so it spreads evenly.

  5. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

  6. Cut into small fingers, about 2 x ¾ inch (5 x 2 cm), and serve.

What I've learned

  • Any other add-in works in the truffle layer too: marshmallows, candy-coated chocolate and so on.
  • I serve them straight from the fridge or at room temperature.

Source: ChefEf (chefef.com)