Double Chocolate Cookie

Indulge in the ultimate chocolate lover’s dream with these Double Chocolate Cookie Bars! These irresistible treats are a breeze to whip up, taking just 5 minutes of prep time before they head into the oven. Bursting with three decadent forms of chocolate, each bite delivers a symphony of rich, chocolaty goodness that will leave you craving more. Perfect for satisfying your sweet tooth, these bars are sure to become a favorite in your dessert repertoire. 🍫✨🍪

These Double Chocolate Cookie Bars come to the rescue! Say goodbye to rolling dough and baking batch after batch—these bars are quick, easy, and utterly indulgent. Featuring a rich, gooey chocolate center and topped with flaky sea salt (the sophisticated sprinkle for grown-ups), each bite is a symphony of flavors.

Ingredients & Substitutions

Double Chocolate Cookie Bars

Recipe by StephenCourse: Desserts, cookiesCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

218

kcal

Ingredients

• 1 cup (2 sticks) unsalted butter, melted

• 1 cup granulated sugar

• 1 cup packed brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup semisweet chocolate chips

• 1 cup white chocolate chips

How to Make Chocolate Cookie Bars

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
• In a large bowl, mix together the melted butter, granulated sugar, and brown sugar until well combined.
  1 cup (2 sticks) unsalted butter, melted: The melted butter adds rich flavor and moisture to the cookie bars, ensuring they are soft and chewy.
  1 cup granulated sugar: This provides sweetness and helps create a crisp exterior.
  1 cup packed brown sugar: Adds a deep, caramel-like flavor and contributes to the chewiness.
• Add the eggs and vanilla extract to the mixture, and beat until smooth.
  2 large eggs: These act as a binding agent and add structure to the bars.
  1 teaspoon vanilla extract: Enhances the overall flavor with a sweet, aromatic note.
• In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This step ensures even distribution of dry ingredients, preventing clumps.
  2 cups all-purpose flour: The base of the dough, providing structure and substance.
  1/2 cup unsweetened cocoa powder: Adds a rich chocolate flavor and dark color to the dough.
  1 teaspoon baking powder: This helps the bars rise and gives them a light texture.
  1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
  
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to maintain a tender texture.
• Fold in the semisweet and white chocolate chips. Distribute them evenly throughout the dough for consistent chocolatey goodness.
  1 cup semisweet chocolate chips: Adds bursts of chocolate goodness throughout the bars.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Tips:

• For an extra gooey texture, bake for the lower end of the time range.
• Feel free to customize by adding nuts, dried fruit, or other mix-ins.

Enjoy your baking adventure! 🍫 If you need any visuals or further tips, feel free to ask!

Serve

“I recommend serving the Double Chocolate Cookie Bars either at room temperature or slightly warmed. They pair perfectly with a scoop of creamy vanilla or rich chocolate ice cream for an indulgent dessert experience.”

Feel free to adjust it to your liking!

Store/Freeze

“Keep these chocolate cookie bars fresh by storing them in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to two months. When you’re ready to enjoy, let them thaw at room temperature or give them a quick warm-up in the microwave.”

Chocolate Cookie Bars Recipe FAQS

1. Can I use a different type of chocolate in my cookie bars?

Yes, you can customize your cookie bars with different types of chocolate. Try using dark chocolate, milk chocolate, or even a mix of your favorite chocolate chips.

2. How do I know when the cookie bars are done baking?

The cookie bars are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be set and slightly pulling away from the pan.

3. Can I add nuts or other mix-ins to the recipe?

Absolutely! Feel free to add chopped nuts, dried fruit, or other mix-ins to your batter. Just be sure to fold them in gently at the end of mixing.

4. What is the best way to store Chocolate Cookie Bars?

Store the cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze them for up to 2 months.

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• spatula
• KitchenAid Mixer
• hand mixer
• 8×8″ baking pan
• Parchment Paper

Ingredients 

1 cup unsalted butter, melted

1 1/2 cups granulated sugar

1/2 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup white chocolate chips

Instructions 

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.

Mix the melted butter, granulated sugar, and brown sugar together in a large mixing bowl until smooth and combined.

Add the eggs and vanilla extract, and mix until well incorporated.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the semi-sweet and white chocolate chips until evenly distributed.

Spread the batter evenly into the prepared baking pan.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cookie bars to cool completely in the pan before cutting them into balls

Ingredient Substitution Notes

• Salted Butter: Use unsalted butter, ghee, or coconut oil as substitutes. Brown butter also adds a rich, nutty flavor.
• Granulated Sugar: White sugar or organic cane sugar work perfectly.
• Light Brown Sugar: For a deeper molasses flavor, use dark brown sugar.
• All-Purpose Flour: Unbleached all-purpose flour is recommended. For a gluten-free option, use an all-purpose gluten-free baking flour.
• Chocolate Chips/Bars: Choose your favorite—milk, dark, semi-sweet, or even white chocolate chips. Peanut butter chips are also a great addition.

Storage/Freezing Notes

• Storage: Keep these chocolate cookie bars in an airtight container in the refrigerator for up to one week.
• Freezing: Freeze them for up to two months. Thaw at room temperature or warm slightly in the microwave for a freshly baked taste.