diywifelife
diywifelife:

Triple Chocolate Cream Cheese Cookie Bars

Ingredients
1 2/3 cups flour
1 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
6 Tbsp unsalted butter, at room temperature
3 ounces reduced-fat cream cheese, softened
1/4 cup sugar
1/2 cup light brown sugar
1 large egg
2 tsp vanilla extract
2 ounces dark chocolate, chopped
1/4 cup semisweet chocolate chips
1/4 cup white chocolate chips
Topping
2 Tbsp semisweet chocolate chips
2 Tbsp white chocolate chips
Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and beat until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate.
Spray a 9-inch round removable-bottom tart pan with nonstick spray and use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into pan. Top with remaining chocolate chips, pressing slightly into dough; cover and chill in the refrigerator for 1 hour.

Preheat oven to 350°F. Bake until golden and a toothpick inserted in the center comes out mostly clean, about 15 minutes. (If you prefer a more well-done cookie, bake a few minutes longer). Cool in pan on a wire rack for at least 45 minutes before slicing and serving.

diywifelife:

Triple Chocolate Cream Cheese Cookie Bars

Ingredients

  • 1 2/3 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 6 Tbsp unsalted butter, at room temperature
  • 3 ounces reduced-fat cream cheese, softened
  • 1/4 cup sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 ounces dark chocolate, chopped
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup white chocolate chips

Topping

  • 2 Tbsp semisweet chocolate chips
  • 2 Tbsp white chocolate chips

Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and beat until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate.

Spray a 9-inch round removable-bottom tart pan with nonstick spray and use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into pan. Top with remaining chocolate chips, pressing slightly into dough; cover and chill in the refrigerator for 1 hour.

Preheat oven to 350°F. Bake until golden and a toothpick inserted in the center comes out mostly clean, about 15 minutes. (If you prefer a more well-done cookie, bake a few minutes longer). Cool in pan on a wire rack for at least 45 minutes before slicing and serving.