This easy recipe for Double Chocolate Chip Cookie Bars is the perfect mix between cookie & brownie – A crisp, chewy, chocolate lover’s dream.
I’ll let you in on a little secret – When I bake for my family (and not for all of you), I quite often go for cookie bars because they are so easy to make.
Why This Recipe Works
- The use of both granulated sugar and brown sugar gives these cookie bars their chewy center.
- The use of both melted chocolate and cocoa powder makes these bars extra chocolatey and indulgent.
This is a family favorite. This and my Chocolate Chip Cookie Bars. I started making them when I realized how easy it was to make drop cookies into cookie bars.
How to Turn A Cookie Recipe Into A Bar
To make a cookie recipe into a bar recipe, just make the cookie dough according to the recipe, and instead of making it into cookies, just spread it into a pan and bake (no need to chill the dough). It’s that simple.
This method works best with drop cookies. I’ve tried it with my Peanut Butter Cookies, my Chocolate Chip Cookies, my Chocolate Chip Oatmeal Cookies, and this recipe is made from my Double Chocolate Chip Cookie Recipe.
The size of the pan you use depends on the recipe. A good rule of thumb is a recipe that makes 18-24 cookies will fit in an 8×8 inch pan, and 36 to 42 will fit in a 9×13 inch pan.
How to make Double Chocolate Chip Cookie Bars
Start with melting chocolate in a double boiler or the microwave until just melted (for more information on how to melt chocolate properly, see my guide on How to Melt Chocolate). Set aside.
Beat butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla extract and mix to combine well, followed by the melted chocolate.
Mix to combine, mix in the dry ingredients, and fold in the chocolate chips.
Spread the dough into a greased pan and bake.
How to Know When Cookie Bars Are Done Baking
To test if a pan of cookie bars are done baking, cook according to the recipe and then gently shake the pan. If the dough jiggles in the center, they need more time. Put them back in the oven for five more minutes and test again. Once set, they’re ready to come out of the oven.
Allow to cool before cutting.
Once cool, cut into squares.
Serve and enjoy!
Baker’s Tips
- Don’t overmix the dough – once you add the flour, mix the dough by hand. This will keep the chewy center. Overmixing will result in a more cake-like texture.
- Be sure to preheat the oven. This will ensure an even bake.
- For a gooey center, take the bars out of the oven when they still have a slight jiggle when you shake the pan.
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let's Make Double Chocolate Chip Cookie Bars
Ingredients
- 1 cup semi-sweet chocolate chips melted
- ½ cup salted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F/180°C
- Grease and flour an 8-inch square baking pan.
- In a microwave-safe bowl, melt 1 cup of dark chocolate chips on medium power in 30-second intervals until just melted. Set aside.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add melted chocolate and mix until combined.
- Add egg and vanilla extract and mix to combine well.
- Add the flour, cocoa powder, baking powder, and salt mix until blended
- Stir in remaining cup of chocolate chips.
- Spread the dough into the prepared pan and smooth the top. Bake for 30 minutes. After 30 minutes, give the pan a little shake. If it jiggles in the middle, put the pan back in and try again every 5 minutes until there is no longer any jiggle.
- Allow to cool at least 15 minutes before serving.
Tips + Notes
- Don't overmix the dough - once you add the flour, mix the dough by hand. This will keep the chewy center. Overmixing will result in a more cake-like texture.
- Be sure to preheat the oven. This will ensure an even bake.
- For a gooey center, take the bars out of the oven when they still have a slight jiggle when you shake the pan.
Nutrition Information:
Update Notes: This recipe was originally posted in 2014, but was published again in 2018 to include step by step directions, nutritional information, new photos, and a video.
Becca says
I tried this recipe last night and it was a hit with my family! The step-by-step instructions made it easy to follow, even for a beginner like me.
Erren Hart says
I’m delighted to hear that your family enjoyed the recipe! It’s wonderful that the step-by-step instructions were helpful for you, especially as a beginner in the kitchen. Baking creations that please both your loved ones and yourself can be quite satisfying. If you have any questions or if there’s anything else you’d like to try from the blog, feel free to ask. Keep up the great baking!
Christine Jefferies says
I loved the gooey brownie like texture of these, but mine have a graininess to them. did i do something wrong? Flavor is awesome but its like the sugar crystals didn’t get thoroughly mixed in or dissolved….not sure how to explain it or what happened. I would love to make it again if I can fix this part.
Erren Hart says
Hi Christine, It could be that the brand of sugar you used is too coarse or it wasn’t mixed for long enough with the butter. You can try using superfine or caster sugar in place of granulated sugar which dissolves easier or try creaming the butter and sugar together until it’s soft and creamy like buttercream frosting. Hope this helps. Happy Baking!
jan says
just made this…great recipe! Drizzled chocolate on top!!
Erren Hart says
Sounds amazing! I’m happy to hear you enjoyed them!
Sharon says
These were great! Made with white chocolate chips. The salt gave it great balance. Would make again!
Erren Hart says
So glad you enjoyed them! 🙂