Double Chocolate Chip Cookie Bars
Double chocolate chip cookie bars start with the same base as chocolate chip cookie bars but get an extra boost of chocolate by adding cocoa powder to the dough. I like to use melted butter for this recipe, so you don’t have to fuss with a mixer, and unlike standard scooped cookies, these are baked in one square pan.
They may look like brownies, but these bars are chewier and more structured, with a cookie-like texture instead of a dense, fudgy crumb. My cookie bars use more flour as well as baking soda for a slight rise, while brownies tend to stay more compact and smooth.
And if chocolate is your goal, these bars fit right in with my recipes for chocolate chip pecan cookies, double chocolate buckwheat brownies, and no-churn chocolate peanut butter ice cream, all packed with deep, rich chocolate flavor.
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Ingredients For Double Chocolate Chip Cookie Bars
Ingredient Notes
- Baking Soda: Helps the bars rise slightly and gives them a softer, chewier texture. It also reacts with the acidity in the brown sugar to create lift.
- Butter: Using melted butter makes the bars dense and easier to mix by hand.
- Chocolate Chips (Semi-Sweet): Semi-sweet chocolate balances sweetness and deep chocolate flavor.
- Cocoa Powder: Gives the dough its chocolate base, making these bars richer than a regular chocolate chip cookie bar.
- Eggs: Bind the ingredients together and add structure, helping the bars hold their shape while staying soft.
- Flour (All-Purpose): Provides structure and stability to the bars. The amount used keeps them chewy rather than cakey.
- Sugar (Brown): Adds moisture and chewiness due to its molasses content, which gives the bars a softer texture and deeper flavor.
- Sugar (Granulated): Sweetens the dough and helps create a slightly crisp edge while balancing the moisture from the brown sugar.
- Vanilla Extract: Enhances the overall flavor and rounds out the chocolate notes with warmth and depth.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Baking Soda: Replace ¼ teaspoon of baking soda with 1 teaspoon of baking powder, but note that the texture may be slightly different.
- Chocolate Chips (Semi-Sweet): Use the same amount of dark chocolate chips, milk chocolate chips, or chopped chocolate.
- Salt (Table): Replace 1 teaspoon of table salt with 1 teaspoon of fine sea salt or 1 ¼ teaspoons of kosher salt.
Recipe Variations
Try any of the following for a twist on this double chocolate chip cookie bars recipe:
- Brown Butter: Take the melted butter further and cook it until it is deep gold with a nutty fragrance.
- Cayenne Pepper: Whisk ¼ teaspoon of cayenne pepper into the flour.
- Coffee Powder: Mix 1 teaspoon of instant coffee or espresso powder in the flour to enhance the chocolate flavor.
- Flaky Salt: Sprinkle flaky sea salt on top before baking.
- Nuts: Stir ½ cup of chopped almonds, hazelnuts, pecans, or walnuts with the chocolate chips.
- Orange Zest: Whisk the zest of one orange into the flour mixture.
- Peanut Butter Chips: Replace the chocolate chips with peanut butter chips.
- Peppermint: Add 1 to 2 teaspoons of peppermint extract.
- Pretzels: Stir in ½ cup of crushed pretzels.
- Toffee Bits: Stir in ½ cup of toffee bits.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Double Chocolate Chip Cookie Bars
STEP 1: Whisk together the flour, cocoa powder, baking soda, and salt.
STEP 2: In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar.
STEP 3: Add the eggs and vanilla extract.
STEP 4: Whisk until the mixture is smooth and creamy.
STEP 5: Add the flour mixture to the bowl and stir halfway. Set aside a small handful of chocolate chips and add the rest to the bowl.
STEP 6: Fold the dough until the flour is combined.
STEP 7: Use your hands to gently press the dough into a square baking pan lined with parchment paper. Top evenly with the chocolate chips you set aside in step 5.
STEP 8: Bake until the edges are set and the middle is slightly underdone. Cool on a wire rack before slicing and serving.
Expert Tips
1. For best results, I recommend using a digital kitchen scale.
2. Add a few extra grams of butter before melting to account for water evaporation.
3. Do not overbake. The bars will continue to set as they cool in the pan.
Recipe Notes
- To prevent clumps, try sifting the cocoa powder into the flour.
- Warm the eggs in hot tap water before cracking into the butter and sugar.
- The dough is pretty thick and crumbly. This is normal. Use your hands to gently fold it together at the end instead of overworking it with a spoon.
- Use an oven thermometer for accuracy.
Storage For Chocolate Chocolate Chip Cookie Bars
- Store in an airtight container at room temperature for up to 4 days. You may want to place parchment paper between layers to prevent sticking if stacking.
- For longer storage, freeze in a sealed container or zipper-top bag for up to 2 months, letting them thaw at room temperature before serving.
Did you make these double chocolate chip cookie bars? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Double Chocolate Chip Cookie Bars
Special Equipment
- 9 x 9-inch (23 x 23-cm) square baking pan
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Spatula or wooden spoon
- Offset spatula or soup spoon
Ingredients
- 2 ¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon table salt
- 1 cup salted butter, melted and slightly cooled
- 1 cup brown sugar, tightly packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 12 ounces semi-sweet chocolate chips, divided
Instructions
- Preheat the oven to 325°F (160°C). Line a 9-inch (23-cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until well combined. Add the eggs and vanilla extract, whisking until the mixture is smooth and creamy.
- Add the flour mixture to the wet ingredients. Switch to a spatula or wooden spoon and fold in the dry ingredients halfway.
- Set aside a small handful of chocolate chips for topping. Add the remaining chocolate chips to the dough and continue folding until the dough is combined. A few streaks of flour are fine.
- Transfer the cookie dough to the prepared pan. Use your hands to gently pat the dough into an even layer. Sprinkle the reserved chocolate chips over the surface and gently press them into the dough.
- Bake the bars for 28 to 30 minutes, or until the edges are done and pulling slightly away from the sides of the pan. The center will look slightly underbaked but will set as it cools.
- Let the bars cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and serve.
Recipe Notes
- To prevent clumps, try sifting the cocoa powder into the flour.
- Warm the eggs in hot tap water before cracking into the butter and sugar.
- The dough is pretty thick and crumbly. This is normal. Use your hands to gently fold it together at the end instead of overworking it with a spoon.
- Use an oven thermometer for accuracy.
Storage
- Store in an airtight container at room temperature for up to 4 days. You may want to place parchment paper between layers to prevent sticking if stacking.
- For longer storage, freeze in a sealed container or zipper-top bag for up to 2 months, letting them thaw at room temperature before serving.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. I’m a food photographer, recipe developer, and the creator of kellyneil.com, where I share Nova Scotia-inspired recipes and simple comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
