The Best Chocolate Chocolate Chip Cookie Bars Recipe

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This chocolate chocolate chip cookie bars recipe delivers seriously chocolatey and irresistibly chewy bars! Rich and sweet without being overly sugary, these double chocolate cookie bars are incredibly quick and easy to make with simple ingredients and just two bowls and a spoon. Plus, there’s no waiting around to make cookie balls and no chilling dough required!

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I lived in France for many years and one thing my children and I did every week was to go to the local bakery and pick up a variety of desserts to bring when visiting family and friends. These easy chocolate chocolate chip cookie bars are worthy of being included in such a selection. Not too sugary, but packed with chocolate flavor.

Plus, if you’re like me, sometimes you want that perfect double chocolate chip cookie fix but don’t have time for the whole cookie-making process. I’m here to show you that you can make bakery-quality chocolate chocolate chip cookie bars in a 9×13 pan (or 9 x 9) pan that taste like something you’d find in a French café. Perfectly chewy, gooey texture with amazing flavor and incredibly simple.

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Ingredients for Double Chocolate Chip Cookie Bars

Dry Ingredients

• All-purpose flour – spooned and leveled, not self-raising
• Dutch-process cocoa powder – this gives the deep chocolate flavor, but you can use regular cocoa powder as well. If you don’t have any, you might like to try my moist chocolate brownies made with real chocolate (and no cocoa powder).
• Baking soda – make sure it’s not expired!
• Sea salt – I use sea salt, but any kind works. If you use any other salt, then use less, as sea salt is less “salty” than regular table salt
• Cinnamon (optional) – brings out the chocolate flavor beautifully. Forgot to put it in the photo!

Wet Ingredients

• Butter – Unsalted, melted and completely cooled. Using melted butter makes the chocolate chocolate chip cookie bars chewier. And it’s so much easier than having to get out your hand mixer! Just make sure the butter is cooled. Otherwise, you might get bits of cooked egg in your cookie bars!
• Light brown sugar – provides moisture and that lovely caramel flavor
• Granulated sugar – this is white sugar. You can use any kind of white sugar, organic, caster sugar, etc. Just make sure you weigh it out if you are using something other than granulated sugar. 
• Honey – adds extra chewiness. You can also use maple syrup or brown rice syrup, or you can leave it out altogether if you don’t have any. The honey does add a bit of moisture, so if you are leaving it out, you can add another tablespoon of milk.
• 1 large egg plus 1 large egg yolk, room temperature. The extra egg yolk is what gives these their fudgy texture, but if you don’t know what to do with that extra egg white and don’t want to throw it out, you can use 2 whole eggs instead of 1 egg plus 1 egg yolk. They’ll be slightly less rich and a bit more cake-like in texture – still delicious chewy cookie bars, but you’ll lose some of those amazing gooey centers. The extra egg white makes them a touch lighter and less dense.
• Pure vanilla extract
• Milk – the milk adds moisture and fudginess. You can use a plant-based milk or just leave it out completely if you don’t have any. The milk adds to the moistness, but the extra egg yolk and honey also help with this.

Mix-ins

• Semi-sweet chocolate chips or chopped chocolate – I prefer baking chocolate or chocolate chips because we are making cookie bars (which typically bake longer than individual cookies). The baking chocolate will keep a better shape and won’t over-melt into the batter
• Milk chocolate chips or chopped milk chocolate – You can also use semi-sweet and white chocolate, but use white chocolate chips or chunks sparingly as they are very sugary!

Substitutions and Add-ins

• Chopped nuts
• Dried fruit
• M&M’s

How to Make this Simple Chocolate Chocolate Chip Cookie Bars Recipe

This is the best chocolate chocolate chip cookie bar recipe. It is so quick and easy to make. I’ll give you detailed instructions below, but here is the short version, in case you are in a hurry.

Longer version:

Preheat oven to 350°F (175°C) and line a 9×13 (or 9×9) pan with parchment paper, letting the paper hang over the edges, so you can get it out of the pan.

1. Melt the butter and let it cool until it is warm to the touch, definitely not even vaguely hot. You can speed cooling by stirring the melted butter occasionally, or even set the bowl in a larger bowl with a little cold water (just don’t let water get in the butter).
2. Whisk together all dry ingredients in a medium bowl, including that optional cinnamon if you’re using it.
3. Combine the sugars, vanilla, milk and butter in a large bowl, whisking until smooth and well combined. This is so much easier than getting your hand mixer out. With this recipe, all you need is a whisk or spoon to mix it all together. Just make sure that the butter is completely cooled – hot melted butter will start cooking your eggs!
4. Add egg and egg yolk.

5. Whisk or mix the mixture with a spoon until completely smooth, but don’t over mix either.
6. Add dry ingredients to wet ingredients.
7. Fold together until just combined. Don’t overmix once the flour is added – mix just until you can barely see dry flour.
8. Measure out your chocolate chips or chop up the chocolate. I like to chop it up in a diagonal line. The pieces look prettier I think 🙂

9. Add in the chocolate chips, but save about ¼ of them to scatter on top for a pretty finish.
10. Mix in the chocolate chips or chunks, but don’t over mix.
11. Press dough firmly and evenly into the prepared pan using your hands or an offset spatula. Eliminate air pockets by pressing the dough into every corner, then scatter remaining chocolate on top. Sprinkle with some sea salt if you like.
12. Bake for 23-28 minutes until edges are set but center still looks slightly soft and under baked. Don’t over bake – they become dry and not nice! They do continue cooking in the pan once you take them out of the oven!

Completely cool the chocolate chocolate chip cookie bars in a 9 x 13 pan (or whichever pan you are using) at least 2 hours before cutting. They harden when completely cold and are much easier to handle.

Serving Suggestions

I just made a batch for my kids to take skiing with their friends. They are so easy to transport. You can even transport the chocolate chocolate chip cookie bars in a 9 x 13 pan. Just cover with foil or cling wrap.

But you can also dress these easy double chocolate chip cookie bars up – cut them into diamond shapes, and you have something elegant enough for café-style entertaining at home.

• Serve warm with a scoop of vanilla ice cream for the ultimate dessert
• Cut into small squares or diamond shapes for parties or picnics – much easier than individual cookies!
• Pack in lunch boxes – these bar form “cookies” travel better than regular chocolate chip cookies
• Bake in a round tin and make a cookie cake for birthdays or special occasions.

Chocolate chocolate chip cookie bars FAQ

Why are my chocolate chocolate chip cookie bars dry?

Dry bar cookies are usually the result of overbaking or not enough moisture. The best way to avoid this is to take them out when the center still looks slightly underbaked – they’ll continue cooking in the hot pan.

Make sure you are baking the chocolate chocolate chip cookie bars in a 9×13 pan (or 9×9 pan) and have used the right cooking times, as cooking times will vary according to the length and depth of your pan.

Also check that you’re packing or weighing your light brown sugar properly and that your melted butter was completely cooled before mixing.

Next time, you can also try reducing your cooking time by 2-3 minutes.

How can I tell if I have cooked them long enough?

Look for edges that are just coming off the sides and a center that’s set but still looks slightly soft. A cake tester, like a wooden toothpick, inserted in the center should come out with just a few moist crumbs. The internal temperature should reach about 160°F if you want to use a thermometer.

Do I have to use melted butter?

Yes, for best results, you do need to stick with melted butter that’s been cooled completely. Room temperature butter will give you more of a cookie cake texture rather than these perfectly chewy cookie bars. The melted butter is what creates those amazing gooey centers!

Can I make this a gluten-free or vegan recipe?

Yes! Substitute the all-purpose flour with your favorite gluten-free flour blend (cup for cup). The texture might be slightly different, but they’ll still be absolutely delicious chewy chocolate chip cookie bars. I have not tried it with vegan butter, but you could give it a try and let me know how it turns out! Also, check the ingredients of your chocolate chips to make sure they are gluten-free and/or vegan.

What’s the difference between chocolate chocolate chip cookie bars and chocolate chip brownies?

These double chocolate cookie bars have a chewy texture that’s denser than regular chocolate chip cookies but lighter than brownies. Brownies typically use more melted butter, more sugar and less flour, creating a fudgier, heavier texture. These bar cookies have that perfect in-between texture – chewy and satisfying but not as heavy as brownies.

Can I double or triple this recipe?

Yes! This recipe scales up beautifully! But you will have to adjust the baking times!

Can I add nuts or leave out the chocolate chips?

Yes, no worries! These easy double chocolate chip cookie bars are so versatile. You can fold in ½ cup of chopped walnuts, pecans, or almonds along with (or instead of) some of the chocolate chunks. If you want to omit the chocolate chips entirely, try adding toasted nuts, toffee bits, or even dried fruit. Just keep the total add-ins to about 1½ cups.

What happens if I don’t wait for the melted butter to cool?

If you add hot melted butter to your mixture, a few things go wrong:

• First, it can start cooking your eggs, creating little scrambled egg bits in your cookie dough (not good!).
• Second, hot butter creates a more cake-like result instead of those perfectly chewy cookie bars we’re after.
• The hot butter could also melts any chocolate chips you add, turning them into chocolate swirls rather than distinct chunks.
• For best results and that signature chewy texture, let your melted butter cool to room temperature – it only takes about 10 minutes and makes all the difference in these best cookie bars!

Can I use a whole egg instead of an egg yolk?

The extra egg yolk is what gives these their fudgy texture, but you can just use 2 whole eggs instead of 1 egg plus 1 egg yolk. They’ll be slightly less rich and a bit more cake-like in texture – still delicious chewy cookie bars, but you’ll lose some of those amazing gooey centers. The extra egg white makes them a touch lighter and less dense than the original perfect chocolate chip cookie recipe.

What kind of chocolate should I use?

Any kind of chocolate chips will work. Dark chocolate chips, semi-sweet chocolate chips, milk chocolate chips, white chocolate chips and/or chopped chocolate chunks are all good choices.

Having said that, I think the best combination is one cup semi-sweet chocolate qnd 1/2 cups milk chocolate. Also, baking chocolate works better as it retains its’ shape better.

Chips or chunks? It depends. I think chunks look elegant, but chips are easier to mix in evenly, so that you get some chocolate in every bite.

The Best Chocolate Chocolate Chip Cookie Bar Recipe Card

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The Best Chocolate Chocolate Chip Cookie Bars Recipe

Marissa

These chocolate chocolate chip cookie bars are seriously chocolatey and irresistibly chewy! Rich and sweet without being overly sugary, these double chocolate cookie bars are incredibly quick and easy to make with simple ingredients and just two bowls and a spoon.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Dessert, Snack

Cuisine European

Servings 24 slices

Calories 197 kcal

Equipment

• 1 medium bowl
• 1 heatproof bowl To melt the butter in
• 1 Measuring cups
• 1 Measuring spoons
• 1 9 x 13 pan or 9 x 9 pan

Ingredients

  

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Dry Ingredients

• 1¾ cups All-purpose flour (spooned & leveled) 220 grams
• ½ cup Dutch-process cocoa powder 50 grams, you can also used plain cocoa
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ¾ cup Unsalted Butter plus 1 tablespoon 13 Tbsp total; 185g unsalted butter, melted and completely cooled
• 1 cup Packed light brown sugar 200 grams
• 2 tablespoons Granulated sugar 25 grams
• 1 tablespoon Honey or Maple syrup or rice malt syrup
• 1 Large egg plus 1 large egg yolk at room temperature
• 2 teaspoons Pure vanilla extract
• 3 tablespoons Milk Whole milk, plant based milk is also an option

Mix-ins

• 1 cup Semi-sweet chocolate chips or chopped semi-sweet chocolate bar 180 grams
• ½ cup Milk chocolate chips or chopped milk chocolate 85 grams (or white chocolate)

Instructions

 

• Preheat oven to 350°F (175°C) and line a 9×13 (or 9×9) pan with parchment paper, letting the paper hang over the edges, so you can easily get it out of the pan.
• Melt the butter and let it cool until it is warm to the touch, definitely not even vaguely hot. You can speed cooling by stirring the melted butter occasionally, or even set the bowl in a larger bowl with a little cold water (just don’t let water get in the butter).
• Whisk together all dry ingredients in a medium bowl, including that optional cinnamon if you’re using it.
• Combine the sugars, vanilla and milk in a large bowl, whisking until smooth and well combined. Make sure that butter is completely cooled – hot melted butter will start cooking your eggs!
• Add egg and egg yolk.
• Whisk or mix the mixture with a spoon until completely smooth, but don’t over mix either.
• Add dry ingredients to wet ingredients.
• Fold together until just combined. Don’t overmix once the flour is added – mix just until you can barely see dry flour.
• Measure out your chocolate chips or chop up the chocolate. I like to chop it up in a diagonal line. The pieces look prettier I think
• Add in the chocolate chips, but save about ¼ of them to scatter on top for a pretty finish.
• Mix in the chocolate chips or chunks, but don’t over mix.
• Press dough firmly and evenly into the prepared pan using your hands or an offset spatula. Eliminate air pockets by pressing the dough into every corner, then scatter remaining chocolate on top.
• Bake for 23-28 minutes (see note on baking time for different pan sizes) until edges are set but center still looks slightly soft and under baked. Don't over bake – they become dry and not nice! They do continue cooking in the pan once you take them out of the oven!
• Cool completely in pan (at least 2 hours) before cutting. They harden when completely cold and are much easier to handle.

Notes

1. Make sure you melt the butter and let it cool completely.
2. Measure out or weigh the ingredients carefully. Too much or little flour, sugar or butter can drastically change the outcome.
3. You can skip the honey, but then add an extra tablespoon of milk.
4. Don’t over-mix once the flour is added as that can result in a harder cookie bar.

 

Note on temperature and baking times:

Every oven is slightly different, so the first time you make these, it’s really, really important to monitor the baking time. Do NOT over bake them! If you bake these double chocolate cookie bars too long, they will be hard and dry 🙁

Temperature of your pre-heated oven should be 350°F (175°C).

Baking Time 9×13 inch pan: 23-28 minutes

Baking Time 9×9 inch pan: 26-30 minutes

Now every oven is a bit different, so even if it says 350°F on the dial, it may run a bit hotter or colder than mine. That’s why I give you approximate baking times. Mine are done after 25 minutes. Still gooey on the inside, but hardened on the outside (they firm up when they cool). But you should check them after the first 23 minutes.

How to tell if they are done:

• • Center should look just set (slightly underdone appearance).

• • Edges will be set and may start to pull away slightly from pan.

• • Toothpick inserted in center should come out with a few moist crumbs clinging to it. Not super wet dough.

• • Surface may look slightly shiny and soft.

Important notes:

• • Start checking at the minimum time – these can go from perfect to overbaked quickly!

• • The chocolate chocolate chip bars will continue cooking from residual heat after you take them out of the oven.

• • They’ll firm up alot as they cool!

• • Let it cool completely in the pan (at least 2 hours) before cutting for clean squares. You can cut them after 30 minutes, but the edges will not be as clean cut.

This chocolate chocolate chip cookie bars recipe makes double chocolate chip bars that are meant to be fudgy and rich, so slightly underbaking is better than overbaking!

Storage:

• • Store these chewy cookie bars in an airtight container at room temperature for 3-4 days. Pro tip: add a slice of bread to the airtight container to maintain that perfect chewy texture!

• • You can also freeze them for up to 2 months – just put parchment paper in between layers of individual bars, then store in a freezer bag. They thaw beautifully at room temperature.

• • Make-ahead tip: These double chocolate cookie bars actually taste even better the next day and the next time you make them, you’ll know exactly why they’re the best cookie bars around!

Nutrition

Serving: 1squareCalories: 197kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 23mgSodium: 80mgPotassium: 111mgFiber: 2gSugar: 16gVitamin A: 195IUVitamin C: 0.004mgCalcium: 25mgIron: 1mg

Keyword Chocolate, cookies, Quick and easy

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