Lemon Bars 

Ingredients

• 1 cup (226 g) unsalted butter, softened

• ½ cup (100 g) granulated sugar

• 1 cup (200 g) light brown sugar, packed

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 2½ cups (≈312 g) all-purpose flour

• ⅔ cup (≈67 g) unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 cups (≈340 g) chocolate chips or chopped chocolate (semi-sweet or dark)

• Optional: ½ cup chopped dark chocolate chunks for extra meltiness
  
  

Instructions

1. Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone mats.

2. In a large mixing bowl, cream together the softened butter, granulated sugar and light brown sugar until light and fluffy (about 2-3 minutes).

3. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.

4. In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt.

5. Gradually add the dry ingredients to the wet mixture; stir until just combined (avoid over-mixing).

6. Fold in the chocolate chips and chopped chocolate chunks (if using) until evenly distributed.

7. Using a cookie scoop or tablespoon, drop rounded portions of dough (~1.5 tablespoons each) onto the prepared baking sheets, spacing about 2 inches apart.

8. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centres still look slightly soft (they will firm up as they cool).

9. Remove from oven and allow cookies to rest on the baking sheet for about 3-5 minutes (to set), then transfer to a wire rack to cool completely.
   
   

Chefify Tips

• Use high-quality cocoa powder for deep chocolate flavour and avoid bland results.

• For even more fudgy texture, you can chill the dough for ~30 minutes before baking to reduce spreading.

• If you use chopped chocolate (instead of only chips), you’ll get delicious pockets of melted chocolate.

• Don’t over-bake: even when edges look set, the centre should still be slightly soft for best chewiness.

• Store fully cooled cookies in an airtight container at room temperature — reheating for a few seconds in the microwave brings back gooey chocolate goodness.