The Best Double Chocolate Chip Cookie Bars Recipe is a chocolate lover’s dream, with a chewy, gooey texture that makes every bite irresistible.

Baked in bar form, this rich and indulgent treat is perfect for family gatherings, bake sales, or curing chocolate cravings. Packed with melty chocolate chips, these bars are sure to become a family favorite.

This is one of those easy dessert recipes that doesn’t require the hassle of scooping individual cookies—just press the dough into a baking pan and bake! The result? Perfectly soft, chewy cookie bars with the cleanest cut edges.

Whether it’s your first time making bar cookies or you’re a seasoned baker, this recipe is foolproof and absolutely worth making.

Ingredients you’ll need

This recipe calls for simple ingredients, which can be found in any grocery store. Each one plays a key role in achieving the perfect texture and flavor.

All-purpose flour: Provides structure and chewiness. Be sure to measure with a measuring cup using the spoon-and-level method to avoid using too much flour.
Cocoa powder: Adds deep chocolate flavor. Dark cocoa powder works great for a richer taste.
Baking soda: Helps the bars rise slightly while keeping them chewy.
Sea salt: Enhances the chocolate flavor and balances the sweetness.
Brown sugar: Adds moisture, chewiness, and a hint of caramel flavor.
Granulated sugar: Provides structure and a bit of crispness on the edges.
Unsalted butter: Butter brings richness and a soft texture. Using room temperature butter helps it mix smoothly with other ingredients.
Vanilla extract: Enhances all the flavors and makes these bars taste like your favorite chocolate chip cookies.
Egg & egg yolk: The egg binds the dough together, while the extra yolk makes the bars extra rich and chewy.
Semi-sweet chocolate chips: Provide melty chocolate in every bite. Dark chocolate chips, milk chocolate chips, or white chocolate chips can also be used.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

Peanut butter swirl: Dollop peanut butter into the dough mixture before baking for a salty-sweet twist.
Different kinds of chocolate chips: Use a mix of dark chocolate, milk chocolate, and white chocolate chips for variety.
Chocolate bar chunks: Instead of chocolate chips, chop a high-quality chocolate bar into chunks for gooey chocolate pockets.
Espresso powder: A teaspoon of espresso powder deepens the chocolate flavor without making it taste like coffee.

How to Make these Double Chocolate Chip Cookie Bars

Preheat your oven to 350°F. To prevent sticking, either lightly grease a 9×9-inch baking pan or line it with parchment paper, making sure the edges hang over the sides for easy removal.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt until evenly combined. Set aside.

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for about 1 ½ minutes, or until the mixture looks light and fluffy.

Add the vanilla extract, egg, and egg yolk, mixing just until everything is incorporated.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix, as this can affect the texture.

Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.

adding egg, yolk and vanilla to the wet ingredients

Transfer the cookie dough to the prepared baking pan, using a rubber spatula to spread it out into an even layer.

Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. The bars will continue to firm up as they cool, but should stay soft and chewy in the center.

Once out of the oven, sprinkle with extra chocolate chips on top while still warm.

Allow the bars to cool completely in the pan before slicing into squares, bars, or triangles for clean, neat cuts.

Expert Tips

Use room temperature ingredients – This ensures the dough mixes evenly and bakes consistently.
Don’t over-mix – Stir until just combined to keep the bars tender and chewy.
Metal pans vs. glass pans – Metal pans bake more evenly, while glass pans may require a few extra minutes.
Clean cuts – For the cleanest cut, let the bars cool completely before slicing with a sharp knife.
Serving size tip – Cut into larger squares for indulgence or smaller pieces for sharing at bake sales.

Frequently Asked Questions

Can I use a chocolate bar instead of chips?

Yes! Chopping a chocolate bar into chunks will create pools of melty chocolate throughout the bars, giving them a bakery-style look and texture.

How do I store these cookie bars?

Store them in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for up to a week.

Can I make this recipe ahead of time?

Absolutely! You can prepare the dough mixture, press the dough into the pan, and refrigerate it (covered with saran wrap) for up to 24 hours before baking.

Can I freeze these bars?

Yes! Wrap individual bars in plastic wrap and store them in a freezer-safe bag. They’ll stay fresh for up to 3 months. Let them come to room temperature before serving or warm in the microwave for melty chocolate goodness.

What’s the best way to reheat these bars?

For that fresh-from-the-oven taste, microwave a bar for 10-15 seconds until the chocolate is gooey again.

Enjoy your chocolate chip cookie bar recipe! Let me know if you try it—I’d love to hear how they turn out!

Want to expand your palate with more amazing chocolate bar recipes? Check out these amazing, tasty options below, or check this link for more dessert bar recipes.