What To Expect from These Double Chocolate Cookie Bars

When you whip up a batch of these glorious double chocolate chip cookie bars, here’s what you can look forward to:

• Taste: Get ready for a rich, deeply chocolaty experience! These bars are wonderfully chewy and thick, striking the perfect balance between the dense fudginess of a brownie and the irresistible chew of a classic chocolate chip cookie. They’re loaded with chocolate chips throughout, ensuring a burst of melted goodness in every bite. While incredibly rich and comforting straight out of the oven, they truly achieve perfection once completely cooled, allowing their complex flavors and ideal texture to fully develop.
• Ease: Baking has never been simpler! The preparation method is very similar to making traditional cookies, but with one major advantage: no individual scooping required. Instead, you just spread the entire batch of dough evenly into a baking pan and let the oven do the rest. This makes them an absolutely beginner-friendly recipe, ideal for new bakers or anyone looking for a quick, low-stress dessert.
• Time: This recipe is a true time-saver for your sweet cravings. The dough comes together in approximately 5 minutes, and the baking time is around 25 minutes. After just a little cooling time to allow them to set, these bars are ready to be sliced and devoured. Perfect for last-minute treats or busy weeknights!

1. Step 1. In a large mixing bowl, combine the softened, room-temperature butter with both white granulated sugar and brown sugar. Using an electric mixer, beat these ingredients together on medium to high speed for approximately 3 minutes. Make sure to scrape down the sides of the bowl frequently with a spatula to ensure everything is evenly combined. The mixture should become noticeably lighter in color and take on a slightly fluffy texture.

2. Step 2. Now, add the vanilla extract and both large eggs to the creamed butter and sugar mixture. Continue mixing well with your electric mixer for 1-2 minutes, ensuring the eggs are fully incorporated and the mixture is smooth. Again, remember to scrape down the sides of the bowl as needed to catch any unmixed ingredients.

3. Step 3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture. Mix slowly, preferably on a low speed with your electric mixer or by hand, until a cohesive dough forms and no streaks or pockets of dry flour remain. Be careful not to overmix, as this can lead to tough bars. This should take about 1 minute or slightly more.

4. Step 4. Finally, gently fold in the semi-sweet chocolate chips. Stir them in by hand with a spatula until they are evenly distributed throughout the dough. For a beautiful presentation, save about ¼ cup (or a small handful) of chocolate chips to sprinkle over the top of the bars just before baking.

5. Step 5. Transfer the dough into your prepared 9×13 inch baking pan. The dough might be a bit thick, so you can use a flat-bottomed cup or the back of a spoon to help press and spread it evenly into the pan, ensuring it reaches all corners. This creates a uniform thickness for even baking.

6. Step 6. If desired, sprinkle the reserved chocolate chips over the top of the dough for an extra visually appealing finish. Bake in your preheated 350 ℉ (175 °C) oven for 25-30 minutes. Baking times can vary depending on your pan type: dark metal pans will typically cook faster (around 25 minutes), while thicker ceramic pans may take closer to 28-30 minutes. Keep an eye on them!
7. Once baked, remove the pan from the oven and allow the double chocolate cookie bars to cool for at least 20-30 minutes before attempting to slice them. For the cleanest cuts and best texture, it’s actually much easier and highly recommended to let them cool completely to room temperature. Enjoy your perfectly baked, chewy, and chocolaty cookie bars!

📌 Top Tips & Hacks for Perfect Double Chocolate Chip Cookie Bars

Achieving the ideal chewy, fudgy double chocolate chip cookie bar is easier than you think with these expert tips and tricks:

• Don’t overbake! This is perhaps the most crucial tip for moist, tender bars. The edges of your cookie bars should be set, but the very center will still look slightly soft and perhaps a little underdone when you pull them from the oven – much like the secret to perfectly chewy cookies. This is because they will continue to cook as they cool in the hot pan (known as carryover cooking). Overbaking can cause the cocoa powder to become bitter and the bars to dry out, so make sure you take them out at the correct time for optimal texture and flavor. Trust the process, and pull them slightly early! 👍🏻
• Use weight measurements for consistent, accurate results, especially for flour and cocoa powder. Measuring by weight (grams) eliminates discrepancies that can arise from different packing methods when using measuring cups, ensuring your bars have the perfect texture every single time.
• Use a flat cup to help spread the chocolate cookie dough flat and evenly into the pan. This can be significantly easier and less messy than using your hands, which can stick to the dough. An offset spatula or the back of a large spoon also works wonderfully to achieve a smooth, uniform layer.
• Bring ingredients to room temperature: Ensure your butter and eggs are at room temperature. This allows them to emulsify better, creating a smoother dough and a more consistent texture in the final product.
• Line your pan with parchment paper: For effortless removal and easy cleanup, always line your 9×13 inch baking dish with parchment paper, leaving an overhang on the sides. Once cooled, you can simply lift the entire slab of cookie bars out of the pan for perfect slicing.
• Chill the dough (optional): If you find your dough is too soft or sticky to spread easily, cover the bowl and chill it in the refrigerator for 15-30 minutes. This makes it firmer and much more manageable.
• Let them cool completely: As mentioned, patience is key! Resist the urge to slice into your warm bars immediately. Cooling them completely allows them to set properly, ensuring clean, defined slices and the best possible chewy texture.

Yes, absolutely! Freezing the dough is a fantastic way to prepare these delicious bars in advance. You have two main options:
1. You can freeze the dough raw pressed into the pan. Line your baking dish with parchment paper, press the dough in, then remove the entire block of dough (with parchment) and freeze it in a large freezer bag. When ready to bake, place the frozen dough back into the pan and bake, possibly adding a few extra minutes to the baking time.
2. Alternatively, you can freeze the raw dough in a freezer bag. When you want to bake, thaw the dough completely in the refrigerator (do not microwave, as this can affect the butter and texture) before pressing it into your prepared pan and baking as usual.

You certainly can, and they will be delicious! However, be prepared for a distinct change in flavor. Using Hershey’s Special Dark Cocoa will give your double chocolate chip cookie bars a much deeper, more intense dark chocolate taste and a darker color. They won’t be as sweet as bars made with regular cocoa, appealing to those who prefer a less sugary, more sophisticated chocolate profile. It’s a great variation if you’re a fan of rich, dark chocolate desserts!

Proper storage ensures your cookie bars stay fresh and delicious:
Room temperature: Store cooled bars in an airtight container at room temperature for 1-2 days. After a day or two, they tend to go a little stale and dry out. A clever trick to help soften them back up is to place a slice of regular sandwich bread in the container with them overnight – the bars will absorb moisture from the bread, making them chewy again.
Freeze: For longer storage, freeze the cooled bars for up to 2 months. Make sure they are completely cooled to room temperature before freezing. Wrap individual bars or the entire slab tightly in plastic wrap, then place them in a freezer-safe bag or container.

I haven’t personally tested this recipe with country crock butter, margarine, or shortening, so I cannot guarantee the results. These alternatives have different fat and water content compared to real butter, which can significantly impact the texture and spread of your cookie bars. For the best chewy and rich results, I highly recommend sticking to real salted butter as specified in the recipe. If you do decide to experiment, please let me know how it turns out!

For perfectly neat slices, ensure the cookie bars are completely cooled to room temperature. Then, use a sharp, non-serrated knife. For extra clean cuts, you can wipe the blade clean with a damp cloth after each slice.

While I haven’t tested a gluten-free version myself, many readers have had success substituting all-purpose flour with a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum). The texture might be slightly different, but it should still yield delicious results!

Did you try this recipe? Make sure to leave a ⭐️ star rating and a comment below the recipe card, I love hearing from you, and it is so helpful to other readers.

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Double Chocolate Chip Cookie Bars

Hi, I’m Sara!

Registered Nurse by day, food blogger by weekend. I’m your perfect dip tester & snack quester who loves short walks on the beach and long naps. I’m passionate about sharing my love for food, one delicious bite at a time. Join me in the kitchen for more easy, satisfying recipes!