Easy Double Chocolate Chip Cookie Bars
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1/2 cup (113 g) unsalted butter, melted
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 1/3 cup (30 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170 g) semi-sweet chocolate chips, divided
- 1/2 cup (85 g) milk chocolate chips or chunks
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