Ingredients
Method
- Preheat oven to 350°F (180°C) and prepare a 9x13 pan.
- Cream butter and sugars for 2 minutes until light and fluffy. Add eggs, corn syrup, and vanilla; mix well.
- Combine flour, cocoa powder, hot cocoa mix, corn starch, baking soda, and salt to form chocolate cookie dough. Fold in chocolate chips.
- Press dough into the pan and bake for 15-17 minutes until edges crackle. Forcefully set down to deflate and cool completely.
- For the hot cocoa mousse, beat heavy whipping cream on medium-high speed until it begins to thicken.
Notes
- For the fudgiest bars, do not overbake. Pull them out when the edges are set and the center still looks slightly underdone.
- If your cookie dough seems too soft to press, chill it for 10-15 minutes. This makes it easier to handle without adding extra flour.
- When making the mousse, ensure your heavy whipping cream is very cold; this helps it whip up faster and hold its volume better. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your cookie dough seems too soft to press, chill it for 10-15 minutes. This makes it easier to handle without adding extra flour.
- When making the mousse, ensure your heavy whipping cream is very cold; this helps it whip up faster and hold its volume better. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.