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DOUBLE Chocolate Cookie Bars for the win! The next time that you’re craving cookie squares that are easy and homemade, look no further than this magical recipe. It just might be the best way to curb those chocolate cravings! 

stacked chocolate chip cookie bars


I love chocolate – SO MUCH! So whenever I can add extra chocolate into a recipe, I’m going to do it. These are the ultimate double chocolate chip cookie bars: an easy chocolate cookie bar recipe that combines chewy chocolate chip cookie bars with double chocolate chip cookies!

If you’re a chocolate love you’re going to love these – I’ve been known to eat them straight from the pan, from the freezer, or even with a scoop of vanilla ice cream on top! Make a batch today!

ingredients in chocolate cookie bars shown with words naming the ingredients

Ingredients Needed

  • Unsalted butter: Make sure that it’s melted. 
  • Granulated sugar: Perfect for a bit of sweetness. 
  • Light brown sugar: When measuring, pack it down tightly before adding. Dark brown sugar may be substituted.
  • Eggs: Used as the binding agent for the dry ingredients. 
  • Vanilla extract: I love using pure vanilla extract. 
  • Unsweetened cocoa powder: This recipe has been tested with regular cocoa, but you can use Hershey’s Special Dark as well.
  • Baking soda: Just a tad bit is needed. 
  • Salt: Just a pinch. 
  • All-purpose flour: Used as the main batter ingredient for the blondies. 
  • Semi-Sweet Chocolate chips: You can also use milk chocolate chips or white chocolate chips.
  • Preheat the oven: Preheat the oven to 350 degrees. Add foil or parchment paper to a 9X13 baking dish and spray with cooking spray. 
  • Mix: Add the melted butter into a bowl and mix in the granulated sugar and brown sugar on low speed. Once combined, add the egg and vanilla and mix on medium speed. 
  • Add dry ingredients: Mix in the cocoa, baking soda, and salt. Once that is combined, slowly add the flour and mix just until the batter is smooth. 
  • Add the chocolate chips: Slowly add the chocolate chips and then press the dough into the pan. 
  • Bake: Put the pan in the oven and bake for 19-24 minutes. Let the bars cool completely before cutting. 

Variations 

  • I think that adding nuts like pecans or walnuts adds a crunch to this chocolate chip bar recipe that can’t be topped. 
  • Dark chocolate chip cookie bars could totally be a thing as well if you use dark chocolate chips! Sprinkle some mini chocolate chips right on top! 
  • Plus, the more chocolate that you add, the more possibilities that you have. You can make a double chocolate cookie bar recipe, triple chocolate cookie bars, or even a chocolate chip bar smothered in frosting! 
  • Adding chocolate frosting on top or even homemade ice cream is the best! 
  • These would also be amazing with some flaky sea salt sprinkled on top.
chocolate chip cookie bars laid out on parchment paper

Expert Tips

  • Make sure that you don’t overmix the batter for these double chocolate chip cookie bars. Just mix until combined and bake. 
  • This cookie chocolate bar will firm up as it cools, so give it some time before cutting into it. 
  • Store these in an airtight container for up to 3 days or freeze them for up to 3 months.

FAQs

How to know when cookie bars are done baking?

If you’re worried that these chocolate chocolate chip cookie bars aren’t done, just look at the top and the edges. The top should lose the glossy sheen and be lightly golden, and the edges will start to pull away from the sides. 

Do you have to chill cookie bar dough? 

Nope, not at all! Recipes with chocolate bars that don’t have to be chilled are the best. It’s such a huge time saver. 

chocolate chip cookie bar on a piece of parchment paper

Chocolate Cookie Bars Recipe

5 from 99 votes
Amazing chewy chocolate chip bars that will leave you wanting more!

Recipe Video

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 24 servings
Serving Size 1 serving
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Ingredients
 

  • 1 cup (226g) unsalted butter, melted
  • ⅔ cup (134g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ⅔ cups (330g) all-purpose flour
  • 3 cups (310g) chocolate chips (semi-sweet or milk)
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Instructions

  • Preheat oven to 350°F. Line a 9×13-inch baking pan with foil and spray with nonstick cooking spray.
  • Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). You can also just use a wooden spoon to mix these! Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
  • Mix in cocoa, baking soda, and salt, then slowly mix in flour, and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
  • Press dough into prepared pan. Bake for 19-24 minutes or until they just lose their glossy sheen. Cool completely before cutting.
  • Store in an airtight container for up to 3 days or freeze for up to 3 months.

Recipe Notes

Notes:
  • Use any kind of chocolate chips or any chips or mix ins (try chopped candy or toffee bits)
  • Add ½ cup nuts – any kind!
  • For an extra gooey look, top with a few chocolate chips right when they come out of the oven.
  • Frost these with chocolate buttercream!

Recipe Nutrition

Serving: 1serving | Calories: 395kcal | Carbohydrates: 59g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 173mg | Potassium: 124mg | Fiber: 3g | Sugar: 35g | Vitamin A: 332IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Other Cookies and Bars To Try

Double Chocolate Chip Cookie Bars are my favorite extra chocolatey cookie turned into a bar cookie recipe! These are soft and fudgy – like brownies but cookies!



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 99 votes (94 ratings without comment)

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19 Comments

  1. Love your recipes!!! but I noticed in the picture of the ingredients you have baking powder but in the ingredient list it is baking soda. Just saying. So glad I found your site.

    Reply

  2. I made these last night and they are so good. I think I may have baked them a couple of minutes more than needed because they are not gooey but still moist. I need to freeze some before I eat the whole batch. Thanks for another great recipe.

    Reply

  4. Can you use gluten free flour in place of the regular flour?
    Has anyone made them this way and if so, how did they turn out?
    Thank you.

    Reply

      1. Thank you for the info.
        That is great for us since there are just 2 of us. I bake them and freeze them for later treats.

      2. Hi Dorothy, these look yummy! I’m baking for one, so can I halve the recipe and use a 9×5″ loaf pan? How long would that take to bake for a gooey bar? Would love your input, thanks.

      3. For these a half recipe I’d bake them in an 8×8 pan – they’ll take just a bit less time since they’ll be similar thickness.