Double chocolate cookie bars cut into squares and a stack of three with melty chocolate chips. - 1 Double Chocolate Chip Cookie Bars - 2 double chocolate chip cookie bars - 3

This easy recipe for Double Chocolate Chip Cookie Bars is the perfect mix between cookie & brownie – A crisp, chewy, chocolate lover’s dream.

A stack of three double chocolate chip bars with melted chocolate chip cookies dotted throughout - 4

I’ll let you in on a little secret – When I bake for my family (and not for all of you), I quite often go for cookie bars because they are so easy to make.

Why This Recipe Works

  • The use of both granulated sugar and brown sugar gives these cookie bars their chewy center.
  • The use of both melted chocolate and cocoa powder makes these bars extra chocolatey and indulgent.

This is a family favorite. This and my Chocolate Chip Cookie Bars . I started making them when I realized how easy it was to make drop cookies into cookie bars.

To make a cookie recipe into a bar recipe, just make the cookie dough according to the recipe, and instead of making it into cookies, just spread it into a pan and bake (no need to chill the dough). It’s that simple.

This method works best with drop cookies. I’ve tried it with my Peanut Butter Cookies , my Chocolate Chip Cookies , my Chocolate Chip Oatmeal Cookies , and this recipe is made from my Double Chocolate Chip Cookie Recipe.

The size of the pan you use depends on the recipe. A good rule of thumb is a recipe that makes 18-24 cookies will fit in an 8×8 inch pan, and 36 to 42 will fit in a 9×13 inch pan.

Start with melting chocolate in a double boiler or the microwave until just melted (for more information on how to melt chocolate properly, see my guide on How to Melt Chocolate ). Set aside.

A bowl of melted chocolate with a spoon mixing it - 5

Beat butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla extract and mix to combine well, followed by the melted chocolate.

three photos showing the steps of creaming the butter, adding the eggs, and adding the melted chocolate - 6 Three photos showing the eggs mixed in, the dry ingredients mixed in and the chocolate chips added to the dough - 7

Mix to combine, mix in the dry ingredients, and fold in the chocolate chips.

Classic Double Chocolate Chip Cookie dough spread into a pan - 8

Spread the dough into a greased pan and bake.

To test if a pan of cookie bars are done baking, cook according to the recipe and then gently shake the pan. If the dough jiggles in the center, they need more time. Put them back in the oven for five more minutes and test again. Once set, they’re ready to come out of the oven.

Classic Double Chocolate Chip Cookie bars freshly baked still in the pan - 9

Allow to cool before cutting.

double chocolate chip cookie bars cut into squares on a cutting board - 10

Once cool, cut into squares.

A stack of three double chocolate chip bars with melted chocolate chip cookie bars dotted throughout - 11

Serve and enjoy!

Baker’s Tips

  • Don’t overmix the dough – once you add the flour, mix the dough by hand. This will keep the chewy center. Overmixing will result in a more cake-like texture.
  • Be sure to preheat the oven. This will ensure an even bake.
  • For a gooey center, take the bars out of the oven when they still have a slight jiggle when you shake the pan.
double chocolate chip cookie bars - 12

Ingredients

  • ▢ 1 cup semi-sweet chocolate chips (melted)
  • ▢ ½ cup salted butter (softened)
  • ▢ ½ cup light brown sugar (packed)
  • ▢ ¼ cup granulated sugar
  • ▢ 1 egg (large)
  • ▢ 2 teaspoon vanilla extract
  • ▢ 1 cup all-purpose flour
  • ▢ ¼ cup unsweetened cocoa powder
  • ▢ 1 teaspoon baking powder
  • ▢ ¼ teaspoon salt
  • ▢ 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F/180°C
  • Grease and flour an 8-inch square baking pan.
  • In a microwave-safe bowl, melt 1 cup of chocolate chips on medium power in 30-second intervals until just melted. Set aside.
  • In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add melted chocolate and mix until combined.
  • Add egg and vanilla extract and mix to combine well.
  • Add the flour, cocoa powder, baking powder, and salt mix until blended
  • Stir in remaining cup of chocolate chips.
  • Spread the dough into the prepared pan and smooth the top. Bake for 30 minutes. After 30 minutes, give the pan a little shake. If it jiggles in the middle, put the pan back in and try again every 5 minutes until there is no longer any jiggle.
  • Allow to cool at least 15 minutes before serving.

Tips

  • Don’t overmix the dough – once you add the flour, mix the dough by hand. This will keep the chewy center. Overmixing will result in a more cake-like texture.
  • Be sure to preheat the oven. This will ensure an even bake.
  • For a gooey center, take the bars out of the oven when they still have a slight jiggle when you shake the pan.

Nutrition

Update Notes: This recipe was originally posted in 2014, but was published again in 2018 to include step by step directions, nutritional information, new photos, and a video.

double chocolate chip cookie bars - 13

Ingredients

  • 1 cup semi-sweet chocolate chips melted
  • ½ cup salted butter softened
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 egg large
  • 2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F/180°C
  • Grease and flour an 8-inch square baking pan.
  • In a microwave-safe bowl, melt 1 cup of chocolate chips on medium power in 30-second intervals until just melted. Set aside.
  • In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add melted chocolate and mix until combined.
  • Add egg and vanilla extract and mix to combine well.
  • Add the flour, cocoa powder, baking powder, and salt mix until blended
  • Stir in remaining cup of chocolate chips.
  • Spread the dough into the prepared pan and smooth the top. Bake for 30 minutes. After 30 minutes, give the pan a little shake. If it jiggles in the middle, put the pan back in and try again every 5 minutes until there is no longer any jiggle.
  • Allow to cool at least 15 minutes before serving.

Video

Notes

  • Don’t overmix the dough - once you add the flour, mix the dough by hand. This will keep the chewy center. Overmixing will result in a more cake-like texture.
  • Be sure to preheat the oven. This will ensure an even bake.
  • For a gooey center, take the bars out of the oven when they still have a slight jiggle when you shake the pan.

Nutrition

Thank you for visiting Erren’s Kitchen!

Double chocolate cookie bars cut into squares and a stack of three with melty chocolate chips. - 14 Double Chocolate Chip Cookie Bars - 15 double chocolate chip cookie bars - 16

This easy recipe for Double Chocolate Chip Cookie Bars is the perfect mix between cookie & brownie – A crisp, chewy, chocolate lover’s dream.

A stack of three double chocolate chip bars with melted chocolate chip cookies dotted throughout - 17

I’ll let you in on a little secret – When I bake for my family (and not for all of you), I quite often go for cookie bars because they are so easy to make.

Why This Recipe Works

  • The use of both granulated sugar and brown sugar gives these cookie bars their chewy center.
  • The use of both melted chocolate and cocoa powder makes these bars extra chocolatey and indulgent.

This is a family favorite. This and my Chocolate Chip Cookie Bars . I started making them when I realized how easy it was to make drop cookies into cookie bars.

To make a cookie recipe into a bar recipe, just make the cookie dough according to the recipe, and instead of making it into cookies, just spread it into a pan and bake (no need to chill the dough). It’s that simple.

This method works best with drop cookies. I’ve tried it with my Peanut Butter Cookies , my Chocolate Chip Cookies , my Chocolate Chip Oatmeal Cookies , and this recipe is made from my Double Chocolate Chip Cookie Recipe.

The size of the pan you use depends on the recipe. A good rule of thumb is a recipe that makes 18-24 cookies will fit in an 8×8 inch pan, and 36 to 42 will fit in a 9×13 inch pan.

Start with melting chocolate in a double boiler or the microwave until just melted (for more information on how to melt chocolate properly, see my guide on How to Melt Chocolate ). Set aside.

A bowl of melted chocolate with a spoon mixing it - 18

Beat butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla extract and mix to combine well, followed by the melted chocolate.

three photos showing the steps of creaming the butter, adding the eggs, and adding the melted chocolate - 19 Three photos showing the eggs mixed in, the dry ingredients mixed in and the chocolate chips added to the dough - 20

Mix to combine, mix in the dry ingredients, and fold in the chocolate chips.

Classic Double Chocolate Chip Cookie dough spread into a pan - 21

Spread the dough into a greased pan and bake.

To test if a pan of cookie bars are done baking, cook according to the recipe and then gently shake the pan. If the dough jiggles in the center, they need more time. Put them back in the oven for five more minutes and test again. Once set, they’re ready to come out of the oven.

Classic Double Chocolate Chip Cookie bars freshly baked still in the pan - 22

Allow to cool before cutting.

double chocolate chip cookie bars cut into squares on a cutting board - 23

Once cool, cut into squares.

A stack of three double chocolate chip bars with melted chocolate chip cookie bars dotted throughout - 24

Serve and enjoy!

Baker’s Tips

  • Don’t overmix the dough – once you add the flour, mix the dough by hand. This will keep the chewy center. Overmixing will result in a more cake-like texture.
  • Be sure to preheat the oven. This will ensure an even bake.
  • For a gooey center, take the bars out of the oven when they still have a slight jiggle when you shake the pan.
double chocolate chip cookie bars - 25

Ingredients

  • ▢ 1 cup semi-sweet chocolate chips (melted)
  • ▢ ½ cup salted butter (softened)
  • ▢ ½ cup light brown sugar (packed)
  • ▢ ¼ cup granulated sugar
  • ▢ 1 egg (large)
  • ▢ 2 teaspoon vanilla extract
  • ▢ 1 cup all-purpose flour
  • ▢ ¼ cup unsweetened cocoa powder
  • ▢ 1 teaspoon baking powder
  • ▢ ¼ teaspoon salt
  • ▢ 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F/180°C
  • Grease and flour an 8-inch square baking pan.
  • In a microwave-safe bowl, melt 1 cup of chocolate chips on medium power in 30-second intervals until just melted. Set aside.
  • In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add melted chocolate and mix until combined.
  • Add egg and vanilla extract and mix to combine well.
  • Add the flour, cocoa powder, baking powder, and salt mix until blended
  • Stir in remaining cup of chocolate chips.
  • Spread the dough into the prepared pan and smooth the top. Bake for 30 minutes. After 30 minutes, give the pan a little shake. If it jiggles in the middle, put the pan back in and try again every 5 minutes until there is no longer any jiggle.
  • Allow to cool at least 15 minutes before serving.

Tips

  • Don’t overmix the dough – once you add the flour, mix the dough by hand. This will keep the chewy center. Overmixing will result in a more cake-like texture.
  • Be sure to preheat the oven. This will ensure an even bake.
  • For a gooey center, take the bars out of the oven when they still have a slight jiggle when you shake the pan.

Nutrition

Update Notes: This recipe was originally posted in 2014, but was published again in 2018 to include step by step directions, nutritional information, new photos, and a video.

Double chocolate cookie bars cut into squares and a stack of three with melty chocolate chips. - 26 Double Chocolate Chip Cookie Bars - 27 double chocolate chip cookie bars - 28

This easy recipe for Double Chocolate Chip Cookie Bars is the perfect mix between cookie & brownie – A crisp, chewy, chocolate lover’s dream.

A stack of three double chocolate chip bars with melted chocolate chip cookies dotted throughout - 29

I’ll let you in on a little secret – When I bake for my family (and not for all of you), I quite often go for cookie bars because they are so easy to make.

Why This Recipe Works

  • The use of both granulated sugar and brown sugar gives these cookie bars their chewy center.
  • The use of both melted chocolate and cocoa powder makes these bars extra chocolatey and indulgent.

This is a family favorite. This and my Chocolate Chip Cookie Bars . I started making them when I realized how easy it was to make drop cookies into cookie bars.

To make a cookie recipe into a bar recipe, just make the cookie dough according to the recipe, and instead of making it into cookies, just spread it into a pan and bake (no need to chill the dough). It’s that simple.

This method works best with drop cookies. I’ve tried it with my Peanut Butter Cookies , my Chocolate Chip Cookies , my Chocolate Chip Oatmeal Cookies , and this recipe is made from my Double Chocolate Chip Cookie Recipe.

The size of the pan you use depends on the recipe. A good rule of thumb is a recipe that makes 18-24 cookies will fit in an 8×8 inch pan, and 36 to 42 will fit in a 9×13 inch pan.

Start with melting chocolate in a double boiler or the microwave until just melted (for more information on how to melt chocolate properly, see my guide on How to Melt Chocolate ). Set aside.

A bowl of melted chocolate with a spoon mixing it - 30

Beat butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla extract and mix to combine well, followed by the melted chocolate.

three photos showing the steps of creaming the butter, adding the eggs, and adding the melted chocolate - 31 Three photos showing the eggs mixed in, the dry ingredients mixed in and the chocolate chips added to the dough - 32

Mix to combine, mix in the dry ingredients, and fold in the chocolate chips.

Classic Double Chocolate Chip Cookie dough spread into a pan - 33

Spread the dough into a greased pan and bake.

To test if a pan of cookie bars are done baking, cook according to the recipe and then gently shake the pan. If the dough jiggles in the center, they need more time. Put them back in the oven for five more minutes and test again. Once set, they’re ready to come out of the oven.

Classic Double Chocolate Chip Cookie bars freshly baked still in the pan - 34

Allow to cool before cutting.

double chocolate chip cookie bars cut into squares on a cutting board - 35

Once cool, cut into squares.

A stack of three double chocolate chip bars with melted chocolate chip cookie bars dotted throughout - 36

Serve and enjoy!

Baker’s Tips

  • Don’t overmix the dough – once you add the flour, mix the dough by hand. This will keep the chewy center. Overmixing will result in a more cake-like texture.
  • Be sure to preheat the oven. This will ensure an even bake.
  • For a gooey center, take the bars out of the oven when they still have a slight jiggle when you shake the pan.
double chocolate chip cookie bars - 37

Ingredients

  • ▢ 1 cup semi-sweet chocolate chips (melted)
  • ▢ ½ cup salted butter (softened)
  • ▢ ½ cup light brown sugar (packed)
  • ▢ ¼ cup granulated sugar
  • ▢ 1 egg (large)
  • ▢ 2 teaspoon vanilla extract
  • ▢ 1 cup all-purpose flour
  • ▢ ¼ cup unsweetened cocoa powder
  • ▢ 1 teaspoon baking powder
  • ▢ ¼ teaspoon salt
  • ▢ 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F/180°C
  • Grease and flour an 8-inch square baking pan.
  • In a microwave-safe bowl, melt 1 cup of chocolate chips on medium power in 30-second intervals until just melted. Set aside.
  • In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add melted chocolate and mix until combined.
  • Add egg and vanilla extract and mix to combine well.
  • Add the flour, cocoa powder, baking powder, and salt mix until blended
  • Stir in remaining cup of chocolate chips.
  • Spread the dough into the prepared pan and smooth the top. Bake for 30 minutes. After 30 minutes, give the pan a little shake. If it jiggles in the middle, put the pan back in and try again every 5 minutes until there is no longer any jiggle.
  • Allow to cool at least 15 minutes before serving.

Tips

  • Don’t overmix the dough – once you add the flour, mix the dough by hand. This will keep the chewy center. Overmixing will result in a more cake-like texture.
  • Be sure to preheat the oven. This will ensure an even bake.
  • For a gooey center, take the bars out of the oven when they still have a slight jiggle when you shake the pan.

Nutrition

Update Notes: This recipe was originally posted in 2014, but was published again in 2018 to include step by step directions, nutritional information, new photos, and a video.