Crème Fraîche Chocolate Chunk Cookie Bars.
Crème Fraîche Chocolate Chunk Cookie Bars. Sweet, doughy, buttery, filled with chocolate chunks, and swirled with a creamy crème fraîche that’s almost custard-like. If your day needs a sweet, chocolatey treat, you should be making these bars…Because sometimes all you need to brighten your day is a really good cookie! These bars are the BEST, and just a bit more elevated than your average cookie bar.
I know that it’s summer, and I know that I probably should be sharing a berry or peach filled recipe today. It’s the seasonal thing to do. But you know something? Even in the summertime when the fruit is oh so perfect, and oh so delicious, there are still days when you just need chocolate. Really, you do.
Today is that Friday in July when we just need to enjoy a chocolate cookie bar, not a berry crisp. Everyone on board with this?
I’m hoping so, because these cookie bars are some of the best ever. Bold statement, but when I made them earlier this week to satisfy some chocolate cravings I knew I was onto something. The secret…Crème Fraîche.
PS. when I said “chocolate cravings”, what I really meant is that our mini teenager, Asher (she’s 10 going on 16) has been begging me to make her cookie bars all summer long. She’s not that into fruity desserts, she really just wants cookies. All. The Time. Can you blame her? NOPE. I finally ditched the berries and caved into her chocolate cravings. This all happened yesterday, when Asher stopped into the studio specifically looking for chocolate chip pancakes…in the middle of the day. After the pancakes, we decided to just keep the chocolate flowing!
That little girl has me wrapped around her tiny finger. It’s a problem, but she’s too cute and I love her.
OK. Moving along here.
These bars…honestly? I cannot believe how one simple ingredient can change a recipe so drastically, and in such a delicious way.
Think chocolate chip cookie bar meets cheesecake bar, meets baked custard, but with the tang and creaminess of Crème Fraîche. It might be a little hard to imagine, but you need to trust me here. I promise these cookie bars are SO GOOD.
I used my mom’s base recipe for the cookie dough, which is the very same recipe that’s listed on the back of the Nestlé Toll House Semi-Sweet Chocolate Chips. Hey, if it ain’t broke, don’t fix it, you know?
This is the base recipe I used all throughout my childhood, so it has a special place in my heart.
Here is how this goes.
Cream the butter and sugar. Add your eggs, vanilla, and dry ingredients. Stir in lots of chocolate chunks. You can also use chocolate chips, but let’s be real, chocolate chunks are far better.
Now, the very special Crème Fraîche custardy layer. It’s simple. Beat some Crème Fraîche with an egg and a touch of sugar. Essentially the filling of cheesecake, but with Crème Fraîche instead of cream cheese. it’s creamier, tangier, and better.
To assemble, spread the cookie dough in a baking dish. Drizzle with the Crème Fraîche, add the remaining cookie dough, and bake. Then smell the deliciousness wafting from your oven. Wait (impatiently) for 30 minutes or so, maybe scroll Instagram, maybe take a quick nap (PLEASE SET A TIMER THOUGH), bask in the sun, who knows, just find something to do while these bake. Then when the time is up, grab the bars from the oven, and look forward to their deliciousness…
Now, the toughest part of this recipe.
You need to let the bars chill…completely…before cutting. I mean, sure you can certainly go to town on these with a spoon and eat them all warm and gooey, kind of skillet cookie style…minus the skillet.
Guaranteed that will be delicious, but it will messy.
Very important note: If you do eat these warm, be sure to add ice cream.
However, if you let the bars cool and then chill in the fridge they are perfect for cutting and sharing. Meaning, yes these are a great cookie bar to pack up for picnics or serve at your next dinner party. They’re exciting because at first glance everyone thinks they’re a chocolate chip cookie bar. And who doesn’t love that?
But, upon first bite? Everyone realizes these bars are so much more than your average cookie bar. They’re buttery, heavy on the chocolate, oh so soft and gooey, and swirled with a delicious, creamy and sweet, Crème Fraîche.
And my favorite part? These bars take almost no time to make, and aside from the Crème Fraîche, use all pantry staple ingredients. Does not get any easier.
So with that, let’s all agree that our weekends need some chocolate. Save the berries for breakfast, the peaches for dinner, and bake these cookie bars for dessert. Promise, it’s the right thing to do.
If you make these crème fraîche chocolate chunk cookie bars be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crème Fraîche Chocolate Chunk Cookie Bars
Sweet, doughy, buttery, filled with chocolate chunks, and swirled with a creamy crème fraîche that's almost custard-like.
crème fraîche custard
- 8 ounces crème fraîche (mascarpone or cream cheese can be used in an equal amount)
- 1 egg
- 1/4 cup granulated sugar
1. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish and line with parchment paper.
2. In a large mixing bowl, beat together the butter, brown sugar, and sugar until combined. Add the eggs, one at a time, beating until combined and creamy. Beat in the vanilla. Add the flour, and baking soda, beat until combined. Stir in the chocolate chips.
3. To make the crème fraîche custard. In a medium mixing bowl, beat together the crème fraîche, 1 egg, and sugar until combined.
4. Spread 1/2 the dough out in the prepared dish. Drizzle the crème fraîche over the dough. Add the remaining cookie dough overtop, don't worry if the dough doesn't fully cover the crème fraîche (see above photo). Transfer to the oven and bake for 30-35 minutes, until just set in the center. Sprinkle with flaky sea salt. Let cool and then transfer to the fridge to chill, at least 1 hour. Store in the fridge for up to 5 days in an airtight container.
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