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If you’re a chocoholic who doesn’t have time to roll a million cookies but needs a fix, these chocolate chocolate chip cookie bars will do the trick. They’re chewy all the way through with lots of chocolate in every bite!
I know what you’re thinking…aren’t these just brownies?
Yes and no. They’re adapted from my fresh milled flour chocolate chip cookie recipe, which puts them squarely in the “cookie” category.
But then, I adjusted the ratios of the ingredients to make them a little softer and chewier, which gives them more of a brownie-like texture.
They’re still easy to pick up and eat with your hands, and are loaded with chocolate chips for plenty of texture and flavor.
My favorite part is the chocolate-on-chocolate flavor profile with lots of butter and brown sugar to give it depth.
We can never eat just one (be warned). Such a nice option for holiday cookie boxes or anytime you need a little sweet treat.
Ingredient Notes
- Melted unsalted butter – This is part of what turns these into bars instead of regular cookies. Let it cool slightly before combining.
- Brown sugar and white sugar – You need both types of sugar for the balance of sweetness, flavor, and texture.
- Unsweetened cocoa powder – There are so many options out there that it can be a little confusing to choose. I used organic cocoa powder for this batch, which had a really rich chocolate flavor.
- Vanilla extract – Homemade Bourbon vanilla extract is my go-to.
- Eggs
- Kosher salt
- Baking soda
- All purpose flour – I played around with the amount of flour and found 1 1/2 cups to be the sweet spot. It lets the bars stay nice and soft (without falling apart). If you prefer thicker bars with more of that classic cookie texture, feel free to go up to 2 cups of flour.
- Cornstarch – This helps absorb moisture and make the bars extra soft.
- Semi-sweet chocolate chips – Lots of ’em! Either semi-sweet or dark chocolate chips work great here.
How to Make Double Chocolate Cookie Bars
Step 1: Preheat oven to 350F and line a 9×13 metal baking pan with parchment paper. In a medium bowl, combine melted butter and sugars. Whisk thoroughly to combine.
Step 2: Add the extract, eggs, and cocoa powder, and whisk in.
Step 3: Then, add the dry ingredients (flour, salt, cornstarch, and baking soda). The dough will begin to look quite thick.
Step 4: Fold in the chocolate chips.
Step 5: Spread evenly into the prepared baking dish and bake for 20-25 minutes or until just done. Be careful not to overbake or the bars can turn out a little dry.
Step 6: Remove from the oven, let the bars rest in the pan for about 10 minutes, then lift the parchment up and out of the pan and place it on a wire rack to cool completely. Slice into bars and enjoy!
For extra clean cuts, either refrigerate the bars or let them cool completely first. Otherwise, the melted chocolate chips can make them messy.
Storing Suggestions
Once cooled, store your sliced cookie bars in an airtight container at room temperature for about 2-3 days. If you need them to last longer than that, pop ’em in the freezer for a couple of weeks.
Tips & Variations
Play with mix-ins. During testing, I often played with different types of chocolate chips, like caramel, peppermint, and white chocolate chips. I enjoyed all of them, but definitely like to use at least half dark chocolate chips to balance the sweetness.
Add some nuts. Chops pecans or walnuts work perfectly here. Add about 1/2 cup and toast them first to bring out their flavor!
Sprinkle with flaky sea salt. This is an easy way to really amp up the flavor and offset the sweetness.
More Dessert Bar Recipes
- Snickerdoodle Blondies
- Fresh Milled Flour Brownies
- Lemon Blondies
- Brown Sugar Apple Cinnamon Blondies
- Maple Pecan Blondies
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Double Chocolate Chip Cookie Bars
Equipment
- large mixing bowl
- 9×13 metal baking pan
Ingredients
- 1 cup unsalted butter, melted and cooled slightly
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tbs cornstarch
- 1 tsp baking soda
- 1 tsp kosher salt, if using table salt, use 1/2 tsp or less
- 1 1/2 cups dark chocolate chips
Instructions
- Preheat oven to 350F and line a 9×13 metal baking pan with parchment paper.
- In a medium bowl, combine melted butter and sugars. Whisk thoroughly to combine.1 cup unsalted butter, 1 cup brown sugar, 1/2 cup white sugar
- Add the extract, eggs, and cocoa powder, and whisk in.2 tsp vanilla extract, 2 eggs, 1/2 cup unsweetened cocoa powder
- Then, add the dry ingredients. The dough will begin to look quite thick.1 1/2 cups all purpose flour, 1 tbs cornstarch, 1 tsp baking soda, 1 tsp kosher salt
- Fold in the chocolate chips.1 1/2 cups dark chocolate chips
- Spread evenly into the prepared baking dish and bake for 20-25 minutes or until just done. Be careful not to overbake or the bars can turn out a little dry.
- Remove from the oven, let the bars rest in the pan for about 5 minutes, then lift the parchment up and out of the pan and place it on a wire rack to cool completely.
- Slice with a sharp knife into bars or squares, and serve! (For extra clean cuts, either refrigerate the bars or let them cool completely first. Otherwise, the melted chocolate chips can make them messy.)
Nutrition
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