Chocolate Chocolate Chip Cookie Bars

These indulgent chocolate chocolate chip cookie bars aka double chocolate chip cookie bars are an excellent recipe for making classic, all-time favorite chocolate chip cookies in a bar form.

A match made in heaven: gooey melted chocolate chips inside chewy, thick cookie dough bars. More chocolate never hurts anyone, especially during the Christmas season.

An awesome recipe that you can whip in no time when kids and family asking for more chocolate chip cookies but you’re feeling more creative.

Why You’ll Love This Recipe

• Homemade cookie dough, like good old chocolate chip cookies.
• An easy recipe made in under 45 minutes with minimal prep time. No need to use a cookie scoop or space cookies out on the baking sheet either!
• Better than regular chocolate chip cookie bars as these have double chocolate and brownie-like fudgy textures.
• A huge hit during the Christmas holiday season and a year-round family favorite (especially for kids, of course!). For holidays, I highly suggest making a double batch.

Ingredients Notes

• Unsalted butter melted. I wouldn’t use salted butter but if it is all you have, skip salt in the flour mixture.
• Packed brown sugar + Granulated sugar. White sugar gives crispiness to the edges, and sweetness, of course, but brown sugar keeps it chewy like a true chocolate chip cookie and moist. Using both sugars is a good trick for making cookies and cookie bars.
• Large eggs
• Pure vanilla extract
• All-purpose flour + baking soda + salt
• Unsweetened cocoa powder. It’s natural, not processed, but if you can only find Dutch-processed cocoa powder, I would say use it.
• Chocolate chips. Semi-sweet chocolate chips are my go-to choice but feel free to use dark chocolate chips for a less sweet taste or milk chocolate chips for a sweeter taste. I would recommend using mini chocolate chips to get nice melted chocolate in every bite.

Kitchen Equipment

• 9×13 baking pan line with parchment paper or foil. You can lightly spray the pan with the spray, but it usually isn’t necessary.
• Optional, stand mixer. You can mix all the ingredients by hand.
• Large bowl
• Measuring cup

How To Make Chocolate Chocolate Chip Cookie Bars

These double chocolate chip cookie bars are easy to make, classic steps: dry ingredients, wet ingredients, combine, and bake. Foolproof!

1: Prepare The Cookie Bars Batter

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 9×13 baking pan. You can also line it with parchment if you prefer for easy removal from the pan.
3. Combine the melted butter, brown sugar, and granulated sugar in a large mixing bowl. Whisk until the mixture is smooth and the sugar mostly dissolves into the butter.
4. Add eggs, one at a time, and vanilla with the last egg.
5. Gradually sift in the flour, cocoa powder, baking soda, and salt – mixing in until just combined.

2: Add Chocolate Chips

1. Add chocolate chips and fold them gently.
2. Transfer the dough to the prepared pan. You can sprinkle some extra chocolate chips on top too.

3: Bake Cookie Bars

1. Bake for 25-30 minutes in the preheated oven or until the top is set. (toothpick test should return mostly clean with a few moist crumbs)
2. Let the cookie bars cool to room temperature before removing from the pan and serving.
3. I recommend serving it with a scoop of vanilla ice cream or some flake salt.

Storage

Store leftover double chocolate cookie bars at room temperature in an airtight container for 3 days, or in the fridge for 5 days. Cookies tend to get dry by day 2 or 3, but these dense chewy bar cookies will stay moist longer.

These bars freeze well. Let them cool completely, place parchment paper between layers, and freeze for 3 months. Warm till room temperature to eat.

Substitutions & Variations

• Add-ons: you can add nuts, peanut butter, mini marshmallows, flaky sea salt (as a topping), white chocolate chips (for pretty looks), or shredded coconut.
• It will be a great recipe without extra cocoa powder in the batter. In that case, the cookie bar is done when it is light golden brown.
• Alternative recipe: instead of using melted butter mixture, you can beat butter with sugars, eggs, and vanilla extract.
• Instead of cocoa powder, melt some high-quality chocolate in the microwave, saucepan, and double boiler and add it to the butter mixture.
• Turn this recipe into a birthday cake. Use chocolate chip cookie bars as cake layers and in between spread your favorite frosting. Top with more frosting or chocolate ganache.

Expert Tips To Make The Best Double Chocolate Chip Cookie Bars

• Do not open the oven door often, it will make the oven temperature jump up and down and it may affect how well the cookie bars bake through.
• Make sure to measure flour correctly. Too much flour makes dry bar cookies. Scoop the flour into a measuring cup, then level it with a butter knife.
• Baking soda makes a chewier chocolate chip cookie bar and if you want thicker cookie bars, you can add baking powder.
• Do not overbake, otherwise, cookie bars will be dry, not gooey, and dense.
• Chilled cookie bars are easier to cut.

Popular Questions

Can I Use A Chocolate Bar Instead Of Chocolate Chips For Cookies?

It is best to use regular or mini chocolate chips in cookies and cookie bars. In cakes and other desserts, you can also melt chocolate bars instead of chocolate chips as they don’t melt as smoothly as bars.

What Rack Is Best To Bake Chocolate Chip Cookies?

The rule of thumb is to bake chocolate chip cookies and cookie bars on the middle rack in the oven and avoid opening the oven door too often to keep the temperature from dropping. If making a double batch, use the middle and top racks, and avoid baking cookies at the bottom oven rack.

If you love this chocolate chip cookie bar recipe, you’re going to love these other chocolate chip recipes too. Please click each link below to find the easy, printable recipe!

More Yummy Bar Recipes

S’mores Bar Recipe

M&M Christmas Cookie Bars

Strawberry Cheesecake Bars

Cadbury Magic Bars

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