The Best Double Chocolate Chip Cookie Bars Recipe
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.
Servings: bars
Equipment
- 1 Electric mixer
- 1 9x9 inch baking pan
- 1 sheet parchment paper
- 1 medium mixing bowl
Ingredients
- 2 cups all-purpose flour measured using the spoon and level method
- 1/2 cup cacao powder measured using the spoon and level method
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter room temperature
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg room temperature
- 1 large yolk room temperature
- 1 cup semi-sweet chocolate chips plus more to top
Instructions
- Preheat your oven to 350°F. To prevent sticking, either lightly grease a 9x9-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.2 cups all-purpose flour, 1/2 cup cacao powder, 1 teaspoon baking soda, 1 teaspoon sea salt
- 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.1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar, 2 teaspoons pure vanilla extract, 1 large egg, 1 large yolk
- 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.1 cup semi-sweet chocolate chips
- 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.
Notes
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.
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.
