These double chocolate chip cookie bars are incredibly fudgy, packed with chocolate, and are super easy to make. They have very simple ingredients (most of which you probably already have in your pantry) and they bake in just 30 minutes. These will definitely become a repeat recipe in your kitchen.
Why you will love these double chocolate chip cookie bars
- They are ultra chocolatey. All components of these cookie bars are chocolate chocolate and more chocolate. The cookie bars have an almost brownie-like texture - so they are super fudgy, rich, and decadent. The dark cocoa powder gives these cookie bars an incredibly deep chocolate flavor, and there are 2 full cups of chocolate chips.
- They are so easy to make. These cookie bars come together in less than an hour! Since they are in bar form, you don't need to worry about chilling the dough, scooping and rolling, and you don't technically need to wait for them to cool either. Just top them with ice cream and dig in with a spoon!
- All purpose flour: all purpose flour is the flour of choice for these cookie bars. It makes for the perfect soft and tender crumb.
- Cocoa powder: Dark (dutch processed) cocoa powder is used here - it has a very deep and rich chocolate flavor.
- Leavener: baking powder allows these cookie bars to puff up very nicely in the center.
- Butter: unsalted butter is the butter of choice for the cookie so we can control exactly how much salt goes into the recipe.
- Sugar: we use both brown sugar and granulated sugar in this recipe.
- Eggs: eggs bind the ingredients together and make for a super moist cookie bar.
- Chocolate: I like to use semi-sweet chocolate or dark chocolate chips for these! I also like to mix up the sizes - some mini and some regular sized chocolate chips.
- Whisk dry ingredients. Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Mix wet ingredients. Whisk together the melted butter, brown sugar, and granulated sugar until combined. Add the eggs and vanilla extract and whisk until combined.
- Combine. Add the dry ingredients to the wet ingredients and fold until a dough forms. Add the chocolate chips and fold until fully incorporated into the dough.
- Bake. Press the dough into a 8x8 inch pan and bake for 28-32 minutes at 350F.
- Let cool and enjoy! Let the bars cool completely in the pan, then slice and serve. Or let cool for 10 minutes in the pan and enjoy slightly warm with a spoon!
I have made many cookies/cookie bars in my lifetime and I have some tips and tricks that I do every single time to ensure they come out *mwah* chef's kiss.
Properly measure the flour.
Too much flour and the cookie bars will be way too dry and hard. The best way to measure flour is with a kitchen scale - it is the most accurate. If you don't have a kitchen scale, spoon the flour into a measuring cup, then level it off with a knife.
Don't over bake.
You want to pull the cookie bars from the oven when the edges are set but the center still looks slightly underdone. The cookie bars continue to bake when you take them out of the oven - so that slightly underdone center will turn into a soft and melty center by the time they are ready to eat.
Store them properly.
Once completely cool, store the bars in an airtight container at room temperature. If you want to freeze the baked bars, slice them once they are completely cool and put them on a baking sheet in the freezer for 2-3 hours until frozen, then transfer to a ziplock bag. The cookie bars can be frozen for up to three months. Thaw at room temperature.
- Chocolate. Feel free to use any type of chocolate that you want! Milk, semi-sweet, dark, etc. You can also use different sizes (mini or regular), or you can use chopped chocolate!
- Nuts. Any nut is a great mix in - pecans, almonds, or walnuts are all great choices!
- Rocky road. Make these bars rocky road by adding peanuts and mini marshmallows!
- Drizzles. Drizzle Nutella or homemade caramel on these to make them extra decadent!
- Ice cream. My personal favorite - top these bad boys with a scoop of your favorite ice cream!
Baking in grams
While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.
Other recipes you may like
- Oreo Stuffed Chocolate Chip Cookies
- Chocolate Caramel Thumbprint Cookies
- Inside Out Chocolate Chip Cookies
- Dark Chocolate Thumbprint Cookies
Double Chocolate Chip Cookie Bars
- 2 ½ cups (313 grams) all purpose flour
- ½ cup (40 grams) dark (dutch processed) cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (226 grams) unsalted butter melted
- 1 ½ cups (300 grams) brown sugar
- ½ cup (100 grams) granulated sugar
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- 2 cups (360 grams) semi-sweet chocolate chips plus more for topping, I use a mix of regular sized and mini!
- Preheat oven to 350F and line an 8x8 inch square pan with parchment paper with overhang on at least two sides - this will make it easier to remove the cookie bars from the pan. Set aside.
- In a medium-sized bowl, whisk together the flour, dark cocoa powder, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined. Add the eggs and vanilla extract and whisk until smooth and combined.
- Add the dry ingredients and fold together until a dough forms but with a few streaks of flour remaining. Add the chocolate chips and fold together until fully incorporated throughout the dough and the flour is fully mixed in.
- Press the dough into the prepared skillet and top with more chocolate chips. Bake for 28-32 minutes until the edges are set.
- Remove from the oven and let cool in the pan, then remove and slice. Or just enjoy warm with a spoon!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!
Leave a Reply