Double Chocolate Cookie Bars
These decadent bars are loaded with chocolate-y goodness. Rich cocoa powder and dark chocolate flavor these chewy bars that melt in your mouth with every bite!
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Why you’ll love double chocolate cookie bars
These decadent bars are loaded with chocolate-y goodness. Rich cocoa powder and dark chocolate flavor these chewy bars that melt in your mouth with every bite!
I’ve always loved this flavor combination in a cookie, and now it’s even easier to make as a bar- you can mix all the ingredients in just one bowl and bake them up in one 8 x 8 inch baking dish! So easy to make and even easier to clean up!
Recipe Tips for the best double chocolate cookie bars
Do not over bake them. The key to a soft and chewy cookie is to pull them out of the oven as soon as they puff up in the center and turn light golden brown around the edges. The same is true for cookie bars. This is not a secret, but it makes a HUGE difference in the texture of your cookie, and I think it also makes them last a little longer too!
Recipe Variations
You can throw in additions to make your double chocolate cookie bars more exciting. Nuts like walnuts or pecans would work well, or try white chocolate chips instead of dark. You can also top these bars with cream cheese frosting or a white chocolate drizzle. This recipe is very versatile and options are endless!
FAQ
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Cookie bars are actually a bar dessert rather than a cookie. Cookies are shaped or dropped onto a pan in individual serving sizes, while cookie bars are baked in a baking dish as one piece and sliced into individual sized pieces. The flavor outcome is very similar, and I find bar cookies to be even faster and easier than cookies!
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You either have too much flour in the recipe
Your dough will look crumbly and be hard to compact together. Add 1 tablespoon of melted and cooled unsalted butter at a time until until the dough is just able to stick together.
Or you left the pan in the oven too long
Sorry, there is really no way to fix this. The next time you bake this recipe, set a timer and check the bars five minutes early, then you can watch them closely until they are ready - they should be just lightly golden brown around the edges and puffy in the middle.
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You can make chocolate chip cookie bars more fudgy by by adding less flour to the recipe or adding additional butter. I would recommend only reducing the flour by ¼ cup or adding 1 - 2 tablespoons extra butter.
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They are slightly different. Brownies contain more eggs and rise a little higher, whereas cookie bars deflate after removing them from the oven, thus creating a thinner, less cake-y texture than a brownie.
Helpful Kitchen Tools
Spatula
Stand mixer or hand mixer
parchment paper
8 x 8 inch baking dish
Ingredients
⅓ cup granulated sugar
⅓ cup brown sugar
¼ teaspoon baking soda
¼ teaspoon salt
1/2 cup butter melted
1 egg
1 teaspoon pure vanilla extract
½ cup unsweetened cocoa powder
¾ cup flour
½ cup dark chocolate chips
How to make double chocolate cookie bars
Make the dough
Melt the butter and allow it to cool slightly.
Preheat oven to 350℉. Line an 8 x 8 baking dish with parchment paper.
In a large bowl add granulated sugar, dark brown sugar, baking soda, and salt and mix until well combined.
Mix in the melted butter, scraping down the sides of the bowl.
Mix in egg and vanilla.
Mix in the unsweetened cocoa powder, scraping down the sides of the bowl.
Add flour and mix until well combined, scraping down the sides of the bowl.
Pour the mixture into the parchment lined pan and spread it evenly to each corner.
Add the dark chocolate chips and mix until evenly distributed.
Bake
Bake for 20 - 25 minutes, or until the edges become lightly golden brown and the middle puffs up slightly.
Let cool and set in the pan for about 1 hour or until completely cooled.
How to Store
Store double chocolate cookie bars at room temperature at room temperature in an air tight container for up to five days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.
You can also freeze double chocolate cookie bars easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.
Double Chocolate Cookie Bars
Ingredients
Directions
- Melt the butter and allow it to cool slightly.
- Preheat oven to 350℉. Line an 8 x 8 baking dish with parchment paper.
- In a large bowl add granulated sugar, dark brown sugar, baking soda, and salt and mix until well combined.
- Mix in the melted butter, scraping down the sides of the bowl.
- Mix in egg and vanilla.
- Mix in the unsweetened cocoa powder, scraping down the sides of the bowl.
- Add flour and mix until well combined, scraping down the sides of the bowl.
- Pour the mixture into the parchment lined pan and spread it evenly to each corner.
- Add the dark chocolate chips and mix until evenly distributed.
- Bake for 20 - 25 minutes, or until the edges become lightly golden brown and the middle puffs up slightly.
- Let cool and set in the pan for about 1 hour or until completely cooled.
Nutrition Facts
Calories
157Fat
9 gSat. Fat
6 gCarbs
19 gFiber
1 gNet carbs
18 gSugar
11 gProtein
2 gSodium
118 mgCholesterol
27 mg*Nutrition is auto-calculated by recipes generator.
