These double chocolate cookie bars are a chocolate cookie bar loaded with chocolate chips and topped with some flaky salt. They're chewy, chocolatey and so easy to whip up!
Double chocolate cookie bars are a chocolate lovers dream. They're an easy to make recipe that doesn't require a mixer and can be made in about thirty minutes. I love having cookie bars as an option when I don't want to take the time to shape and bake individual cookies.
For more rich chocolate desserts try my inside out cookies, my black chocolate cake or my double chocolate zucchini muffins.
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Why You Will Love These Bars
- Chocolate Cookie with Chocolate Chips: This is loaded with all the chocolate.
- Easy: This recipe doesn't need a mixer, and uses staple baking ingredients.
- Chewy: The texture of these cookie bars is so chewy and fudgy.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Cocoa powder: I love using dark or dutch process cocoa powder for these bars.
- Butter: You will use melted butter for these cookie bars.
- Sugars: I love using both brown and granulated sugar for a perfect chewy cookie with crispy edges.
- Eggs: You will need one whole egg and one yolk.
- Chocolate Chips: Feel free to sub in any kind of chocolate you have on hand.
Step by Step Instructions
- Step 1: In a medium bowl whisk together flour, cocoa powder, cornstarch, baking soda and salt. Set aside.
- Step 2: In another medium mixing bowl whisk together butter and sugars until combined. Add egg, egg yolk and vanilla and mix together.
- Step 3: Slowly add dry ingredients until just mixed together. Do not over mix dry ingredients.
- Step 4: Fold in the chocolate chips.
- Step 5: Spread cookie dough into prepared baking pan. Top with extra chocolate chips.
- Step 6: Bake for 23-27 minutes, or until edges look cooked and firm. Sprinkle with flaked salt.
Expert Baking Tips
- These cookies bars are also really good with peanut butter chips, m&m's or white chocolate chips in addition to or replacing the chocolate chips.
- Bars and brownies will bake more evenly if you bake them in a metal pan instead of a glass pan.
- Cut the bars with a plastic knife to help keep clean lines.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, sub in a 1:1 gluten free flour where flour is called for.
If your bars sink they probably needed to bake for a few extra minutes. Make sure when you pull them out of the oven they don't jiggle in the middle, and allow them to cool completely before serving.
Yes, these cookie bars would be great with browned butter. Just make sure you allow it to cool before beginning to mix.
Storing & Freezing
These double chocolate cookie bars should be stored in an air tight container for 3-4 days on the counter.
Cookie bars are perfect for freezing. If stored in an air tight container they will stay fresh for 3-4 months. I even enjoy eating mine right out of the freezer because they are so gooey they don't turn rock hard frozen.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Double Chocolate Cookie Bars
Ingredients
- 1¼ cups (175 g) all-purpose flour
- ¼ cup (21.5 g) dark cocoa powder
- 1 teaspoon cornstarch
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ cup (113.5 g) salted butter melted and cooled
- ¼ cups (50 g) granulated sugar
- ¾ cup (165 g) brown sugar
- 1 large egg room temp
- 1 large egg yolk
- 2 teaspoon vanilla
- 1 cup (180 g) semi-sweet chocolate chips
- flaked salt for topping
Instructions
- Preheat oven to 325F. Spray and line an 8x8 baking pan with cooking spray and parchment paper. Set aside.
- In a medium bowl whisk together flour, cocoa powder, cornstarch, baking soda and salt. Set aside.
- In another medium mixing bowl whisk together butter and sugars until combined. Add egg, egg yolk and vanilla and mix together.
- Slowly add dry ingredients until just mixed together. Do not over mix dry ingredients.
- Fold in the chocolate chips.
- Spread cookie dough into prepared baking pan. Top with extra chocolate chips.
- Bake for 23-27 minutes, or until edges look cooked and firm. Sprinkle with flaked salt.
Sandy
These cookie bars are a delicious chewy and easy treat to make. I used chocolate chips but next time might try peanut butter chips too! So good!
Stephanie Burge
These are so good! Like the best of both worlds with a cross between a brownie and a cookie. They might be better than your brownies which are always a hit. A bonus is that they’re so easy to make!
Brooke Homec
Yay! I'm so happy you loved them so much! I agree about being the best of both worlds. Thanks Stephanie!❤️
AB
So easy! Love the chocolate in between bites and texture is superb
Gina
We loved these chocolate cookie bars! The flavor and texture of the bars were perfect even using 1:1 gluten free flour. Sometimes brownies can be a bit too rich and sweet, and these bars were a perfect way to get that chocolate flavor without as much fudginess. Thanks for a great recipe. These are a keeper!
Amanda
These are SO SO yummy! My kids love these!
Michele
Made this exactly as written. SO chocolaty and good! Got lots of compliments on them. Only thing they kept calling them brownies 😂 When I make them again I’ll try different chips as suggested.
Diana
I LOVE THIS!!!! Been craving for something chocolatey and easy to make but not in the mood for the richness of a brownie. And this is perfect!! Craving totally satisfied!