Wholewheat chocolate chip cookie bars

• porsi: 24

Bahan-bahan

270g wholemeal flour, spooned and leveled

1 tbsp instant espresso powder

1½tsp salt

1 tsp bicarbonate of soda

250g packed light brown sugar

100g granulated sugar

220g unsalted butter, melted and cooled to room temperature

2 large eggs

2 tsp pure vanilla extract

340g bittersweet chocolate, chopped

Petunjuk

1 Preheat the oven to 180°C/160°C fan/gas mark 4 and set a rack in the centre of the oven. Butter a 20 x 30cm baking dish and line with parchment paper; leave a 5cm flap overhanging on two sides. Set aside.

2 Whisk the flour, espresso powder, salt and bicarbonate of soda in a medium bowl. Set aside.

3 Whisk both sugars in a large bowl, making sure to break up any lumps. Add the melted butter and whisk vigorously for about one minute, until the mixture forms one mass. Scrape the sides of the bowl with a flexible spatula.

4 butter mixture, stirring until it is fully mixed in. Whisk in the second egg and the vanilla and scrape the sides of bowl again.

5 Add the dry ingredients to the wet and stir with the spatula to fully combine until there are no streaks of dry ingredients left. Stir in the chopped chocolate. Scrape the dough into the prepared pan and smooth into an even layer.

6 Refrigerate the dough for at least 10 minutes while the oven preheats.

7 Bake, rotating halfway through, for 25-30 minutes, until the bars are golden brown and the crust is matte (not wet or glossy looking). Cool completely before cutting into 24 bars.