Why You’ll Love This Recipe

I love Easy Double Chocolate Chip Cookie Bars because I get a satisfying combination of fudgy, brownie-like centers and soft, chewy cookie edges in every bite. Cocoa powder, brown sugar, and vanilla give the bars plenty of rich chocolate flavor, while the melty chocolate chips add pockets of extra sweetness.

I also appreciate how simple this recipe is. I mix the dough in one bowl, press it into a pan, and bake it, so I get a big batch of cookies without scooping, shaping, or baking multiple trays.

Another reason I keep this recipe in my baking rotation is its flexibility. I can use different chips, add nuts or candy, and serve the bars warm with ice cream or cool for lunchboxes, parties, and bake sales.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Cookie Bars

1/2 cup (113 g) unsalted butter, melted and slightly cooled
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg, plus 1 egg yolk
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips, divided
1/2 cup milk chocolate chips or white chocolate chips

For the Topping (Optional)

2 tablespoons extra chocolate chips
Flaky sea salt

For Serving

Vanilla ice cream
Chocolate or caramel sauce
Cold milk

Directions

I preheat the oven to 350°F (175°C). I line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang on two sides so I can lift the bars out easily, and I lightly grease the paper.
In a large bowl, I whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy.
I add the egg, egg yolk, and vanilla and whisk until well combined and slightly thickened.
In a separate bowl, I whisk the flour, cocoa powder, baking soda, and salt. I add the dry ingredients to the wet ingredients and stir until just combined. I take care not to overmix, so the bars stay soft and chewy.
I fold in 3/4 cup of the semi-sweet chocolate chips and all of the milk chocolate chips.
I press the dough evenly into the prepared pan using a spatula or lightly greased fingers. I sprinkle the remaining chocolate chips over the top and press them in gently.
I bake for 22–26 minutes until the edges look set and the center is just barely done. A toothpick inserted in the center should come out with a few moist crumbs. I take care not to overbake, since the bars firm up as they cool.
I sprinkle with flaky sea salt, if using, and let the bars cool in the pan for at least 30 minutes.
I lift the bars out using the parchment overhang, cut them into squares with a sharp knife, and serve.

Servings and Timing

I get approximately 16 bars from this recipe.

Servings: 16 bars
Prep time: 10 minutes
Cook time: 22–26 minutes
Total time: About 40 minutes, plus cooling time

The exact baking time depends on the size of my pan and my oven, so I check the edges and center rather than relying only on the clock.

Variations

Peanut Butter Chocolate Bars: I swirl 1/4 cup of warmed peanut butter over the top before baking, or replace the milk chocolate chips with peanut butter chips.
Chocolate Walnut Bars: I fold in 1/2 cup of chopped walnuts or pecans for extra crunch.
Mint Chocolate Bars: I replace the milk chocolate chips with mint chocolate chips and add a drop of peppermint extract.
S’mores Bars: I press mini marshmallows and crushed graham crackers over the top for the last 5 minutes of baking.
Candy Bars: I fold in chopped candy, such as M&Ms, Reese’s Pieces, or crushed Oreos.
Gluten-Free Version: I replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend.

Storage/Reheating

I prefer eating Double Chocolate Chip Cookie Bars once they’ve cooled, because the centers are fudgiest and the chocolate chips have set slightly.

If I have leftovers, I transfer the bars to an airtight container and keep them at room temperature for up to 4 days. I can also refrigerate them for up to 1 week, though I let them come to room temperature before eating.

For reheating, I warm a bar in the microwave for 8–10 seconds until soft and gooey, then serve it with ice cream. I can also warm a whole pan in a 300°F (150°C) oven for about 5–8 minutes.

I can freeze the bars for up to 3 months. I cut them into squares, wrap them individually or layer them with parchment paper in a freezer container, and thaw them at room temperature or in the microwave.

FAQs

How do I know when the bars are done?

I look for set edges and a center that no longer looks wet. The bars should still be slightly soft in the middle, since they continue to cook in the hot pan after baking.

Can I use a different size pan?

Yes. A 9×9-inch pan makes slightly thinner bars that bake a few minutes faster, while a 9×13-inch pan needs a doubled recipe. I adjust the baking time and check early.

Can I use natural or Dutch-process cocoa powder?

Yes. I can use either one in this recipe. Dutch-process cocoa gives a darker color and smoother flavor, while natural cocoa gives a slightly brighter, more classic chocolate taste.

Why are my bars dry or crumbly?

They’re most likely overbaked or the flour was measured too heavily. I spoon the flour into the measuring cup and level it off, and I remove the bars from the oven while the center is still slightly soft.

What should I serve with cookie bars?

I enjoy them with a scoop of vanilla ice cream, a glass of cold milk, or a cup of coffee. For parties, I cut them into smaller squares and arrange them on a platter with fresh berries.

Conclusion

Easy Double Chocolate Chip Cookie Bars are one of my favorite ways to turn a handful of pantry staples into a fudgy, chewy, and satisfying dessert. Rich cocoa, melty chocolate chips, and soft cookie edges come together for a treat that feels indulgent but takes hardly any effort.

Easy Double Chocolate Chip Cookie Bars

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These Easy Double Chocolate Chip Cookie Bars are thick, fudgy, and loaded with melty chocolate chips. You mix them in one bowl, press the dough into a single pan, and bake. There is no scooping and no chilling, so you get all the flavor of a double chocolate cookie with a lot less work.

Author: Laura
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yield: 16 bars
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides so you can lift the bars out later.
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy.
Add the egg and vanilla extract and whisk until fully combined.
Add the flour, cocoa powder, baking soda, and salt. Stir with a spatula until just combined, being careful not to overmix.
Fold in 3/4 cup of the semi-sweet chocolate chips and all of the milk chocolate chips.
Press the dough evenly into the prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips on top and press them in lightly.
Bake for 22 to 25 minutes, until the edges are set and the center looks just barely done. The bars will keep setting as they cool.
Cool in the pan for at least 30 minutes, then lift out with the parchment and cut into 16 squares.

Notes

Don’t overbake: Take the bars out when the center still looks slightly soft. They firm up as they cool and stay fudgy.
Storage: Keep in an airtight container at room temperature for up to 4 days.
Freezing: Wrap the cooled bars tightly and freeze for up to 3 months. Thaw at room temperature.
Variations: Swap the milk chocolate chips for white chocolate chips, chopped nuts, or peanut butter chips.
Cleaner slices: Chill the pan for 20 minutes before cutting, and wipe the knife between cuts.

Nutrition

Serving Size: 1 bar
Calories: 230
Sugar: 21 g
Sodium: 120 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 31 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 25 mg