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. Unlike standard scooped cookies, these are baked in one square pan.
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Ingredients For Double Chocolate Chip Cookie Bars
Ingredient Notes
- Chocolate Chips: Semi-sweet chocolate is the best choice for balancing sweetness and depth.
- Cocoa Powder: Gives the dough its chocolate base, making these bars richer than a regular chocolate chip cookie bar. Use any brand you like or have on hand.
It’s important to note that when making substitutions in recipes, the texture and flavour 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 differ.
- Chocolate Chips (Semi-Sweet): Use the same amount of dark chocolate chips or milk chocolate chips, or chop up a chocolate bar.
- Salt (Table): Replace the salt with an equal amount 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:
- 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.
- 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.
- Pretzels: Stir in ½ cup of crushed pretzels.
- Toffee Bits: Add 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 it to account for water evaporation.
3. Do not overbake. The bars will continue to set as they cool in the pan.
Recipe Notes
- For easier mixing, warm the eggs (in the shell) in hot tap water before adding them to the butter and sugar.
- The dough is pretty thick and crumbly. This is normal. Instead of overworking it with a spoon, use your hands to gently fold it together at the end.
- 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.
Related Recipes
- Chocolate Chip Pecan Cookies: Small and chewy, like my Nanny used to make.
- Snickerdoodles Without Cream Of Tartar: The old-fashioned cinnamon sugar cookie without the metallic taste.
- Double Chocolate Buckwheat Brownies: A classic fudgy brownie made with whole-grain flour.
- Pumpkin Pie Bars: Classic flavor in easy-to-serve squares with a crisp shortbread base.
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 Nova Scotia recipes and simple comfort food.
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
- For easier mixing, warm the eggs (in the shell) in hot tap water before adding them to the butter and sugar.
- The dough is pretty thick and crumbly. This is normal. Instead of overworking it with a spoon, use your hands to gently fold it together at the end.
- 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. This is where I share Nova Scotia recipes and easy 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!
