Chocolate Chocolate Chip Cookie Bars are soft, chewy bars with double chocolate flavor. These easy bars are made in one bowl with simple ingredients in 30 minutes.
Why you'll love this recipe
- Simply mix up this double chocolate chip cookie bar recipe with a spoon. No electric mixer is needed.
- All of the fudgy chocolate flavor of chocolate chocolate chip cookies in quick and easy to make bars.
- This is a great recipe for care packages, especially when baked in a square pan for thicker bars that stay fresh and chewy longer.
Chocolate lovers will assure you that there is no such thing as too much chocolate. If you're in doubt, these chewy, extra chocolaty cookie bars will convince you.
Chocolate Chocolate Chip Bars are great for snacking and make wonderful lunch box or care package treats.
Ingredients
This is an overview of the ingredients. The full measurements and detailed instructions in the printable recipe card at the bottom of the page.
- Brown sugar: Use dark or light brown sugar in this recipe. I prefer dark brown sugar for the slightly richer molasses flavor it adds.
- Cocoa powder: For the best chocolate flavor with this recipe, use dutch process ( alkalized) cocoa. My favorite brands for ethically sourced, slave free cocoa powder are Divine, Guittard, or Rodelle. These brands are often more expensive due to the elimination of slave labor in the supply chain.
- Chocolate chips: Semi sweet, dark or milk chocolate chips can be used depending on your preferred level of sweetness. I use Guittard semi sweet chips.
Instructions
This is an overview of the instructions. The full instructions are in the printable recipe card at the bottom of the page.
- Mix together the ingredients to form the batter.
- Fold in the chocolate chips.
- Spread the batter to completely cover the bottom of a parchment lined baking pan.
- Bake until the top is shiny and the firm to the touch.
Storage
Store cookie bars in an airtight container at room temperature for up to 7 days.
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Thicker bars baked in a square pan will remain soft and chewy for up to 10 days.
Tips
- For longer soft, chewiness, bake the bars in an 8" x 8" or 9" x 9" pan, for about 25 minutes.
- Use different flavored chips for cookie bar variety. Try mint chips, peanut butter chips, or white chocolate chips.
- Lining the pan with parchment paper makes it easy to remove for cutting by lifting the overhanging parchment paper.
- The baking times provided are for metal pans. To use glass pans reduce the oven temperature by 25°F and increase the baking time by 5-10 minutes.
Related Recipes
Black and White Bars are two-layer bars that are half brownie and half blondie.
Cocoa Puff Cereal Bars are delicious treats that are both chewy and crunchy.
With Vanilla Bars you can enjoy the flavor and soft, chewiness of sugar cookies with the ease and convenience of bar cookies.
For a super chewy treat that's like a candy bar in cookie bar form, try Caramel Chocolate Peanut Bars.
Brown Sugar Brown Butter Bars are soft, chewy cookie bars with the warm toasty flavor of brown butter in both the bar and thefrosting.
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Chocolate Chocolate Chip Cookie Bars
Ingredients
- ½ cup unsalted butter melted
- 1 cup brown sugar packed
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 1 ¼ cups all-purpose flour
- ¼ cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9" x 13" baking pan with butter or nonstick cooking spray, then line with parchment paper.
- In a medium size mixing bowl, melt the butter in the microwave.
- Use a rubber spatula or mixing spoon to stir the sugar, salt, and vanilla into the melted butter.
- Beat in the eggs, one at a time.
- Add the flour, cocoa and baking powder and stir until combined.
- Fold in the chocolate chips. If desired, reserve a handful of chips to decorate the top of the batter before baking.
- Spread the batter evenly into the prepared baking pan from edge to edge. Top with reserved chocolate chips.
- Bake for about 20 minutes, until top is shiny and firm to the touch.
- Cool completely in the pan before removing for cutting into individual bars.
- Store cookie bars in an airtight container at room temperature for up to 7 days.
Notes
- For thicker bars that stay chewy slightly longer, bake in an 8" x 8" or 9" x 9" pan for about 25 minutes.
- Use different flavored chips for cookie bar variety. Try mint chips, peanut butter chips, or white chocolate chips.
- The baking times provided are for metal pans. To use glass pans reduce the oven temperature by 25°F and increase the baking time by 5-10 minutes.
- Mailing uncut cookie bars in a disposable pan will keep them moist and chewy longer and make them sturdier for shipping.
- If mailing cut bars, place a small piece of parchment paper or wax paper between pairs of bars and double wrap in plastic wrap.
- Place wrapped bars in an airtight container or stack in a freezer weight ziploc bag.
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