Suddenly it’s September, and with the change in the air I find myself thinking back on a warm, easy summer. I hope you enjoyed yours. As soon as the weather nudges toward cooler days, something in me flips a switch: I want to be in the kitchen again, mixing, baking, and filling the house with cozy smells.
There’s a soft sadness about putting sandals away, but it doesn’t last. Fall brings the best baking — and scarves, of course. While summer desserts have their time, nobody really wants to stand over a hot oven when it’s sweltering outside. Those long, sunny days are better spent at the beach, camping beneath the stars, or lying on a patch of grass with an ice pop in hand. I managed my fair share of summer fun, and now I’m ready for baking season.
When cool breezes start to roll in here in Brooklyn, I can’t resist getting back into the kitchen. Bowls, spoons and my faithful muffin tin practically call my name. To ease back into baking after a break, I made these simple double chocolate cookie bars. They’re unfussy, use pantry staples, and can easily be made vegan by using dairy-free chocolate. The melted chocolate dip and sprinkles add a playful, fancy touch without extra fuss.
These bars travel well and are great for casual gatherings, picnics, or a simple afternoon snack. They’re forgiving, quick to make, and require no special equipment. If you’ve been away or your pantry is a little bare from summer adventures, you’ll find these bars are a perfect, reassuring bake to bring you back into your kitchen groove.
Dipped Double Chocolate Chunk Cookie (Almost Vegan!) Bars
Makes about 2 dozen bars
For the cookie bars:
2 1/4 cups (281 grams) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup (50 grams) coarsely chopped dark chocolate
1/3 cup (50 grams) coarsely chopped milk chocolate (or use all dark for vegan)
1/2 cup (110 grams) brown sugar, lightly packed
1/2 cup (100 grams) granulated sugar
1/2 cup (118 ml) neutral oil (canola, vegetable, or similar)
1/2 cup (118 ml) water
2 teaspoons vanilla extract
For the dip:
2/3 cup (100 grams / 3.5 ounces) coarsely chopped dark chocolate (72% works nicely)
Sprinkles, optional but recommended
Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with foil or parchment and set it aside. In a small bowl, whisk the flour, baking powder, and salt together, then stir in the chopped dark and milk chocolate. In a separate medium bowl, combine the brown sugar, granulated sugar, oil, water, and vanilla until smooth. Add the dry ingredients to the wet and mix until just combined.
Spread the batter evenly into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a tester comes out with a few moist crumbs attached. The bars won’t brown on top, so avoid overbaking. Allow the pan to cool for about 10 minutes, then lift the bars out on the foil or parchment and transfer to a rack to cool completely. Once cool, cut into squares or rectangles.
To make the chocolate dip, melt the chopped chocolate in a heatproof bowl set over a pot of barely simmering water, stirring occasionally until smooth. Prepare a baking sheet lined with wax paper. Dip the top of each cooled bar into the melted chocolate or drizzle the chocolate over them, then add sprinkles while the chocolate is still soft. Chill the bars in the refrigerator for about 10 minutes to set the topping. Serve chilled or at room temperature.
Tip: Replace the chopped milk and dark chocolate with 2/3 cup vegan chocolate chips to make the bars entirely vegan. These bars keep well in an airtight container and are great for packing in a picnic basket or sharing with friends.
