Triple Chocolate Cookie Bars

Equipment

• Sharp Knife (to cut the chocolate in to chunks)
• Spoon / Spatula
• 1 Small Bowl
• Large Bowl
• 8"x8" Tin
• Parchment Paper
• Cooling Rack

Ingredients

• 150g Softened Unsalted Butter
• 110g Soft Light Brown Sugar
• 225g Self Raising Flour
• 45g Cocoa Powder
• 3 Tablespoons Golden Syrup
• 2-3 Tablespoons Milk (I used Semi-Skimmed)
• 100g Milk Chocolate
• 100g White Chocolate
• 100g Dark Chocolate

Method

1. Pre-heat your oven to 180C (350F) standard / 160C (320F) fan. Grease and line an 8"x8" inch baking tin with parchment paper. Chop the milk, dark, and white chocolate in to chunks and add to a bowl.
2. Cream the butter and sugar together until light and fluffy.
3. Stir in the golden syrup, self-raising flour, cocoa powder, and chopped chocolate.
4. Add 3 tablespoon of milk to loosen the mixture (you should have a firm but sticky cookie dough).
5. Press and flatten the cookie dough in to the lined baking tin.
6. Bake for 25-30 minutes until the surface of the cookie bar looks set/loses its shine. - The longer you bake the less gooey the cookie will be, so time according to your preference.
7. Leave the cookies to cool in the tin for 30 minutes, then remove and place on a wire cooling rack until fully cooled. Slice and enjoy!

Notes

• - These cookie bars will keep well for 3-4 days in an airtight container at room temperature.
• - For a plain cookie base: remove the cocoa powder and increase the self-raising flour to 270g. Reduce the butter to 135g. You may also find that you only need to add 1-2 tablespoons of milk to loosen the mixture.