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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
Servings: 24 bars
Calories Per Serving: 1616 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 2/3 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2-3 cups semi-sweet chocolate chunks or chips
- flaky sea salt, for topping
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
Instructions
- 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.
Ummm…. theses are outrageous! I’m not gonna lie I added dried cherries to half the batch…. so good! Definitely make these… you won’t be disappointed! Then again, Tieghan recipes never disappoint ❤️
Thank you so much Yvonne!! xTieghan
Hi, I made these & they came out really cakey – did I do something wrong or is that how they’re meant to be? Don’t get me wrong, they still taste good, just weren’t what I was expecting!! I think I probably did use a slightly smaller pan so maybe the thickeness affected it? Thanks for your help 🙂
Hi Sarah! I am sorry you had a little trouble. Was there anything you did differently other than the pan? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing all of the details, but my guess is that it is the smaller pan. Condensing the dough will cause them to bake up differently. Maybe try a 9×13 inch pan next time? Hope I can help you! xTieghan
TISK TISK, because she’s cute she gets her way. And we wonder why girls grow up with image problems.
Hi Eileen! I did not mean her look is the reason, by any means. Asher is such a kind hearted little girl who loves to come down while I am working and cook with me. She is smart, kind, and yes beautiful. As her older sister, I would do anything for her. This is what I meant by the statement, and I hope you understand. xTieghan
How can I scale this recipe for an 8×8 pan? Thanks
Hey Irina, I would recommend cutting the recipe in half for an 8×8 pan. I’d recommend baking 20-25 minutes, but I am not postive since i have not tested the recipe for an 8×8 inch pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
PSA for anyone looking to veganize these: it can be done! i made these yesterday with ener-g egg replacer in the cookie dough, just egg (1/4 cup) in the custard and vegan creme fraiche: 1 cup cashews, 1 half cup water, 1/4 cup lemon juice. they turned out amazingly well!! thanks for the delicious recipe!
Amazing! So glad these bars turned out amazing for you Alyssa! Thank you! xTieghan
oh my, these are calling my name. Love the combo of crème fraîche and chocolate. so good. thanks for sharing another amazing recipe!
Thank you Maja! I hope you love these bars! xTieghan
These cookie bars look so good! Do you eat these chilled or can be allowed to come to room temperature?
Hey Harriet! You can eat them chilled or let them come to room temp, either is delicious! We like to take them out of the fridge 5 minutes before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
If you can’t find creme fraiche at your grocery store it’s super easy to make. It’s just heavy whipping cream & buttermilk. It does need to sit at room temp for 24 hours.
I will be making this recipe tomorrow. It sounds amazing.
Thank you for this Luanne! This will help so many I am sure! xTieghan
Love these bars and the creme fraiche. But, into fruit right now, not chocolate.
Fruit has a short season, chocolate never goes out of season. Suggestion, bars/ cookies mixing fruit and chocolate: raspberry chocolate, strawberry, etc.
Love the recipe, Will make when it isn’t 93 degrees and heavily humid!
Thank you so much Joyce! I hope you try these when the weather cools down a bit! xTieghan
I can’t wait to make these! Where do you find chocolate chunks?
Hi Jerri! I find them at my local grocery store! They are usually in the baking section. Let me know if you have more questions! xTieghan
I LOVE the idea of using crème fraîche in a cookie bar recipe! Such a creative idea! 🙂
Thank you so much Sarah! xTieghan
Of course I must ask what to sub for the creme fraiche.. I assume ‘doctored’ whipping cream?
thanks Teig.
Hi Leslie! Another reader suggested full fat greek yogurt! xTieghan
These sound and look so good! Would sour cream suffice due to no creme fraiche at hand?
Hi Katie! Another reader suggested using full fat greek yogurt! If this doesn’t work for you, let me know! xTieghan
I could seriously eat this now
YES! Thank you Ruth! xTieghan
Ha ha thank you Asher for this recipe! I love fruits but I prefer chocolate or vanilla in my baked goods, so this will be on the table this week-end! And crème fraîche, yum, “la french touch” in these bars, yes! For bakers who can’t find crème fraîche, you can substitute with full-fat greek yogurt…but do try to find this ingredient which has a special tang.
Yes!! I hope you love this recipe, Anaïs! Also, thank you for the substitution! xTieghan