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–+ servings
Chocolate chocolate bars on a cookie sheet with flaky sea salt.

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
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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

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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.