Enjoy an insanely delicious Triple Chocolate Cookie Bar for dessert tonight. These dark chocolate cookie bars are topped with luxuriously creamy milk chocolate ganache and silky smooth white chocolate ganache. They look as amazing as they taste.
If you love, love, love chocolate but can't decide between milk, dark, or white, why not have them all in one delicious dessert?
These triple chocolate cookie bars are a perfect blend of all three types of chocolate.
The dark chocolate cookie has a robust chocolate flavor. It's made using both melted semi-sweet chocolate and cocoa powder.
The thick layer of milk chocolate ganache couldn't be creamier. It has a mellow milk chocolate flavor which pairs beautifully with the more intense dark chocolate cookie.
The white chocolate layer has a rich milky flavor that compliments the other two chocolates. Plus, the off-white color looks really pretty on top of the two chocolatey brown layers.
These cookies do take a bit of time to make but most of that time is hands-off chill time. The cookies are made using a mixing bowl and spoon. No mixer is needed. And, I've shared a quick and easy way to make the milk and white chocolate ganache layers.
Don't be intimidated by all the steps involved in making these chocolatey cookie bars. I think you will find this recipe to be easier than you'd imagine.
Let's make triple chocolate cookie bars!
You'll need:
- mixing bowl
- silicone spatula (or wooden spoon)
- 8-inch square baking pan
- non-stick tin foil (or parchment paper)
- offset spatula, optional
- small saucepan
Tips for making cookie bars topped with chocolate ganache:
- Bake the dark chocolate cookie layer just until the edges are set and the middle no longer looks wet but jiggles slightly. This will give your cookies a fudgy brownie-like texture.
- To make the milk and white chocolate ganache, heat heavy whipping cream and the chocolate on the stove over LOW heat.
- It's important to allow the chocolate and cream to heat up slowly. Only heat it until about 75% of the chocolate has melted.
- Then, remove it from the heat and allow the residual heat to continue to melt the chocolate.
- If you overheat the chocolate it can become greasy or grainy.
layered chocolate cookie bar recipe
If you fall in love with the flavor of chocolate ganache, you might also enjoy making chocolate truffles.
If you love the look of a layered dessert, be sure to also check out my Triple Layer Mousse Cake Recipe, or Snickerdoodle Cookie Bars.
Now onto the recipe!
triple chocolate cookie bars
Dark chocolate cookie bars topped with luxuriously creamy milk chocolate ganache and silky smooth white chocolate ganache.
Ingredients
- Chocolate Cookie Layer
- 170 grams or (6 ounces or 1 cup) semi-sweet chocolate (chips or finely chopped bars)
- 113 grams (or ½ cup or 1 stick) unsalted butter
- 22 grams (or 3 tablespoons) Dutch Processed or special dark cocoa powder
- 141 grams (or ⅔ cup packed) light brown sugar
- 38 grams (or 3 tablespoons) granulated sugar
- 1 large egg
- 1 egg yolk (for extra richness and to keep the cookie bars soft)
- 2 teaspoons vanilla extract
- 128 grams (or 1 cup) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon table salt
- Milk Chocolate Ganache Layer
- 113 grams (or ½ cup) heavy whipping cream
- 340 grams (or 12 ounces) milk chocolate (finely chopped bars or 2 cups of chips)
- White Chocolate Ganache Layer
- 57 grams (or ¼ cup) heavy whipping cream
- 227 grams (or 8 ounces) white chocolate (finely chopped bars or 1 ⅓ cups of chips)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Line an 8-inch square baking pan with non-stick tin foil or parchment paper.
- Start by making the dark chocolate cookie layer.
- Combine the semi-sweet chocolate with the butter in a microwave-safe mixing bowl.
- Heat on high power for 30-second increments, stirring after each until melted.
- Alternatively, you can melt the chocolate and butter in a small saucepan set over low heat, then pour it into a mixing bowl.
- Stir the cocoa powder into the melted chocolate. This will intensify the flavor of the cocoa powder.
- Add both sugars and stir until well blended.
- Mix in the egg, egg yolk, and vanilla.
- Stir the flour, baking powder, and salt together then mix it into the chocolate cookie dough.
- Spread the cookie dough into the 8-inch square pan.
- Bake for 20 minutes, then rotate the pan so the cookie bakes more evenly.
- Continue to bake for 4-8 minutes until the edges firm up but the center still jiggles slightly but does not look wet.
- Remove and let cool in the pan for 1 hour.
- Once cooled, make the milk chocolate ganache.
- Combine the heavy whipping cream and milk chocolate in a small saucepan.
- Set the pan over LOW heat.
- Allow the chocolate to begin melting, stirring occasionally until about 75% of the chocolate is melted.
- Remove from the heat and continue to stir until smooth and creamy allowing the residual heat to continue to melt the chocolate.
- Spread the milk chocolate ganache over the cookie and set aside to cool for 30 minutes.
- Next, make the white chocolate ganache
- Combine the heavy whipping cream and white chocolate in a small saucepan.
- Set the pan over LOW heat.
- Allow the white chocolate to begin melting, stirring occasionally until about 75% of the chocolate is melted.
- Remove from the heat and continue to stir until smooth and creamy allowing the residual heat to continue to melt the chocolate.
- Spread the white chocolate ganache over the milk chocolate ganache layer.
- Set the pan aside to cool for 30 minutes.
- Cover the pan and chill the triple chocolate cookie bars in the refrigerator for 1 ½ to 2 hours until the white chocolate ganache firms up.
- Remove the cookie bars from the pan and peel off the tin foil or parchment paper.
- Cut the cookie into 16 or 24 squares.
Notes
How to store these triple chocolate cookie bars?
Store in an airtight container at room temperature for up to 4 days.
Or place the cookie bars in a large zip-top bag in a single layer and freeze for up to 3 months. Be sure the ganache layers are firm before placing the cookie bars in a zip-top bag.
Why do you use weights in the ingredients list?
When baking, it is always best to weigh your ingredients, particularly flour. If you have a scale, weigh your ingredients. You'll get the most accurate measurements using grams.
I do include measurements in grams, ounces, cups, tablespoons, or teaspoons to make it easier for you.
How to measure flour without a scale?
If you do not have a scale, spoon the flour into a dry measuring cup then scrape across the top of the cup with a spatula or knife.
How to tell when the chocolate cookie layer is done?
The edges of the cookie will bake more quickly than the center of the cookie. If you prefer more fudge-like cookie bars, then bake just until the edges look set and the center still jiggles for about 24 minutes. For firmer cookie bars, bake until the center no longer jiggles for about 28 minutes.
If the edges of the cookies puff up higher than the middle, you can use a spatula to push down to even out the cookie. This will make your layers look more uniform when you cut the cookie bars.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 450Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 48mgSodium: 181mgCarbohydrates: 45gFiber: 3gSugar: 33gProtein: 8g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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