Pastry by Saloni

How to Make Double Chocolate Cookie Bars
1 Preheat your oven to 350°F (175°C). Line an 8x8-inch (20cm) square baking pan with baking paper, leaving extra overhang on all sides. This will make it easier to lift the bars out later.
2 Make the cookie dough. In a large bowl, use a hand whisk or electric whisk to cream the butter for 1–2 minutes until it becomes pale and fluffy.
3 Beat in the cane (castor) sugar and light brown sugar on medium speed for 3–4 minutes until the mixture is light and creamy. Scrape down the sides with a spatula.
4 In a small cup or bowl, combine the cocoa powder, vanilla and milk to form a smooth paste.
5 Add the cocoa-milk mixture to the butter-sugar mixture and mix until smooth and well combined.
6 Stir in the flour, baking powder, and salt until a soft dough forms. 
7 Press the dough evenly into your prepared baking pan. Smooth the surface with a spatula or the back of a spoon.
8 Place in the preheated oven and bake for 25–30 minutes. The edges should be set but still slightly soft in the center. 
14 Let the cookie base cool completely in the pan, and gently flatten any edges that may have risen with your finger tips .Make the chocolate ganache.
For Chocolate Ganache Topping
9 In a small pot over low heat, combine the dark chocolate and whipping cream. Stir  until the mixture is smooth and glossy. Be careful not to let it boil.
10 Pour the ganache over the cooled cookie base and spread evenly with a spatula. Let it set until firm. Sprinkle with chocolate sprinkles if desired
15 You can leave it at room temperature (if cool) or place it in the fridge for faster setting.
11 Carefully peel the baking paper from the base. Cut into squares or rectangles and enjoy!
12 Keep the bars in an airtight container. They stay fresh for 3–4 days at room temperature or up to two weeks in the fridge.