Chocolate Chocolate Chip Cookie Bars

I’ve baked a lot of cookies and bars in my time, but these double chocolate cookie Bars? They really work. If you love rich, fudgy chocolate with a chewy texture, these bars deliver every time.

The combination of cocoa powder and dark chocolate chips creates the perfect balance of deep chocolate flavor, while the soft, melt-in-your-mouth center will have you coming back for more. Trust me, I’ve perfected this recipe through countless trials. The texture is spot on, crispy edges, gooey center, and pockets of melty chocolate throughout. It’s a simple recipe that guarantees a sweet, chocolatey treat every time!

Why you'll love this chocolate chocolate chip cookie bar recipe

• Decadent Chocolate Flavor: The recipe combines both cocoa powder and chocolate chips, resulting in a deep, rich chocolate flavor that’s both intense and satisfying. Each bite delivers chocolate goodness, perfect for any chocolate lover. Make these orange chocolate muffins too!
• Irresistible Texture: These bars offer a contrast between a soft, chewy center and slightly crisp edges. The melted chocolate chips add extra pockets of gooeyness, making each bite a satisfying mix of textures. These Oreo blondies , easter cookie cake, and birthday cake blondies have amazing texture too!
• Simplicity: With minimal ingredients and an easy-to-follow method, this recipe is perfect for both beginner bakers and seasoned pros. The straightforward preparation means you can enjoy homemade treats with little hassle and quick cleanup. This chocolate mascarpone mousse is so easy too!

Equipment

A metal baking pan is often the best choice for baking due to its superior heat conductivity, which ensures even and consistent baking results. The metal rapidly and evenly distributes heat, helping to achieve a perfectly browned crust and uniform texture throughout your baked goods.

Ingredients for Chocolate Chocolate Chip Bars

• Natural Cocoa Powder: Provides a rich, pure chocolate flavor with a slight acidity that enhances the overall taste. It adds depth and complexity to the chocolate flavor.
• Dark Chocolate: Adds intense chocolate flavor and richness due to its higher cocoa content compared to milk chocolate. It melts beautifully and contributes to the gooey texture! Coffee Chocolate Cake is divine!
• Brown Sugar: Brings a moist, chewy texture. The molasses in brown sugar adds depth and chewiness.
• Extra Egg Yolk: Contributes to a richer, more tender texture by adding additional fat and moisture. It helps bind the ingredients together and enhances the texture of the final product.
• Espresso Powder: Intensifies the chocolate flavor. It deepens the overall taste without making the baked goods taste like coffee, just a richer chocolate flavor. Check out my italian panna cotta!

See recipe card for quantities.

Chocolate Cookie Bar Variations

• Add Nuts: Incorporate chopped nuts like walnuts, pecans, or almonds to add a satisfying crunch and a nutty flavor that complements the rich chocolate. Nuts also contribute extra texture. Check out my pecan banana bread!
• Add Peanut Butter Chips: Mix in peanut butter chips for a dreamy combination of chocolate and creamy peanut butter.
• Add Toffee: Stir in toffee bits for a gooey, sticky surprise in every bite.
• Cookie Cake: This recipe would be so fun as a cookie cake! I would double the recipe and bake in a 9 inch spring form pan! Frost with chocolate buttercream!

This chocolate bar cookie recipe has not been tested with other substitutions. These are just suggestions.

How to make Double Chocolate Chip Cookie Bars

Step 1. Using a handheld mixer or stand mixer, beat the brown sugar, granulated sugar, and butter until combined and fluffy, about 1 minute.

Step 2. Add the egg, egg yolk, and vanilla extract, beat until combined, about 30 seconds. Scrape down the bowl as needed.

Step 3. Whisk together the flour, baking soda, baking powder, salt, cocoa powder, and espresso powder until combined. Add it to the mixture.

Step 4. Fold in the chocolate. Pour into the pan, spreading it out evenly.

Step 5. Bake for 21-23 minutes or until the edges puff and the top looks set, a toothpick inserted should have a few moist crumbs. Do not over bake.

Step 6. Let cool in the pan before cutting and enjoying. Finish with flaky sea salt.

Hint: I always line my baking pan with parchment paper, making sure it goes up and over the sides for easy removal and cleanup.

Easy Chocolate Chocolate Chip Cookie Recipe Pro tips

• Weigh the Ingredients: Use a kitchen scale for precise measurements to ensure consistent results. Accurate ingredient ratios contribute to the perfect texture and flavor of your double chocolate cookie bars.
• Use Dark Chocolate: Opt for dark chocolate to avoid an overly sweet taste. Dark chocolate adds depth and richness, balancing the overall sweetness and enhancing the chocolate flavor.
• Avoid Over Baking: Monitor baking time closely and remove the bars when a toothpick inserted into the center comes out with a few moist crumbs. This prevents the bars from becoming dry and ensures a gooey, chewy texture.
• Cool Before Cutting: Allow the bars to cool completely in the pan before cutting. This helps them set and firm up, making it easier to achieve clean, even slices without crumbling.
• Avoid over mixing: Mix until just combined and then fold in the dark chocolate.

FAQs about double chocolate chip cookie bars

Chocolate Chocolate Chip Cookie Bar Storage

Room Temperature

Place in an airtight container for up to 4 days at room temperature on the counter. I wouldn't refrigerate these bars, refrigerating baked goods dries them out.

Freezer

Place in an airtight container for up to 2 months in the freezer. Thaw at room temperature when ready to eat.

Related

Looking for other recipes like this? Try these:

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📖 Recipe

Chocolate Cookie Bars Recipe

Amanda

These chocolate chocolate chip cookie bars a true chocolate lover’s dream! Chewy, gooey, and fudgy. The best part? They can be made and baked in under an hour!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 16 bars

Equipment

• ▢
  8X8 metal baking pan
• ▢
  Handheld or stand mixer
• ▢
  Measuring Spoons
• ▢
  Measuring cups or a kitchen scale
• ▢
  Parchment Paper

Ingredients

 

• ▢ 9 tablespoons (131 grams) unsalted butter room temperature
• ▢ ¼ cup (55 grams) granulated sugar
• ▢ ¾ cup (154 grams) dark brown sugar
• ▢ 1 large egg
• ▢ 1 large egg yolk
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon instant espresso powder
• ▢ 1 and ¼ cups (165 grams) all purpose flour *use the fluff and spoon method if not weighing flour, see notes
• ▢ ½ teaspoon kosher salt
• ▢ 6 tablespoons (40 grams) cocoa powder natural
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ 1 cup (205 grams) dark chocolate chips, chunks, or a bar chopped up

Get Recipe Ingredients

Instructions

 

How to make Double Chocolate Cookie Bars

• Preheat the oven to 350°F. Line an 8X8 metal baking pan with parchment paper going up and over the sides.
• Whisk together the flour, baking soda, baking powder, salt, cocoa powder, and espresso powder until combined. Set aside.
• Using a handheld mixer or stand mixer, beat the brown sugar, granulated sugar, and butter until combined and fluffy, about 1 minute.
• Add the egg, egg yolk, and vanilla extract, beat until combined, about 30 seconds. Scrape down the bowl as needed.
• Mix in the dry ingredients, beat until a dough forms. Do not over mix. Fold in the chocolate.
• The dough will be thick, use an offset spatula or regular spatula to spread it out evenly.
• Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 21-23 minutes or until the edges look done and the top looks set, a toothpick inserted should have a few moist crumbs. Do not over bake. Finish with flaky sea salt.
• If you like that melty chocolate chip look on top, sprinkle chocolate chips on top right when it comes out of the oven, the chocolate will melt with the residual heat.
• Let cool in the pan before cutting and enjoying. The bars must be cooled down before cutting or else they will fall apart.

Notes

*Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off. 

Room Temperature

Place in an airtight container for up to 4 days at room temperature on the counter. I wouldn't refrigerate these cookie bars, refrigerating baked goods dries them out.

Freezer

Place in an airtight container for up to 2 months in the freezer. Thaw at room temperature when ready to eat.

Mix ins: Use any chocolate or chocolate candy you love, nuts and toffee are also great! Make sure it's the same amount of chocolate in the recipe. 

Cool Before Cutting: Allow the bars to cool completely in the pan before cutting. This helps them set and firm up, making it easier to achieve clean, even slices without crumbling.

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