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Five chocolate chocolate chip cookie bars on wooden board.

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.
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Prep Time 15 minutes
Cook Time 25 minutes
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
  

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 9x13 (or 9x9) 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 9x13 inch pan: 23-28 minutes
Baking Time 9x9 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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