Chocolate Dunked Chocolate Chunk Cookie Bars

I’m always looking for any excuse to eat cookies, just this week this is the second batch I’ve made, which means the house constantly smells like freshly baked cookies – I think I’ll be earning the flatmate of the year award anytime now. Earlier in the week I made my deep dish peanut butter cookie, so it was natural that the end of the week called for something new.

I honestly love these. You bite into the rich chocolate outside to reveal a golden, soft cookie on the inside. Heaven.

We do not skimp on chocolate in this recipe. Nothing is sadder than a cookie with not enough chunks. Chocolate is something you do not mess with – you go hard or you go home.

Being a gluten free cookie, it is a bit crumblier so you do need to wait until it fully cools down before cutting into squares or it’ll become a mess! The psyllium husk helps keep it together – kind of like xantham gum would – but if you don’t have it don’t worry, simply cool it in the fridge and then carefully slice and dunk.

I haven’t tried it, but you could make it vegan by using chia eggs instead of actual eggs and use coconut oil instead of butter. I would recommend adding a tablespoon or two of nut butter to help with moisture and binding as well. If you try this please do let me know how it goes!