If you’re craving something rich, fudgy, and irresistibly chocolatey, these Chocolate Chocolate Chip Cookie Bars are calling your name. They are packed with white and dark chocolate chips, have a soft, brownie-like center, and they deliver that perfect gooey bite every time. Easy to make in one pan, they’re the ultimate dessert for chocoholics and casual snackers.
Why You Will Love These Chocolate Chocolate Chip Cookie Bars
- Ultra-Chocolatey Goodness – Rich cocoa and plenty of chocolate chips in every bite for double the indulgence.
- Soft, Gooey Center – The perfect balance of fudgy and chewy, with slightly crisp edges.
- One-Bowl Wonder – Easy prep and minimal cleanup make them a go-to treat any day of the week.
- Crowd-Pleaser – A guaranteed hit at parties, potlucks, or just a cozy night in.
- Customizable – Add nuts, swirl in peanut butter, or toss in extra chips, you can make them your own!
- Great for Make-Ahead – They store beautifully and taste just as good the next day (if they last that long).
- Freezer Friendly – Freeze in an airtight container for up to 3 months—just thaw and enjoy!
Bonus: your kitchen will smell incredible – like a chocolate chip cookie dream. Honestly, these would be perfect to bake the morning of an open house🏡😜.
Equipment Needed
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As I mentioned above, the recipe comes together in one bowl. A good mixing bowl is ideal. You will also need measuring cups, measuring spoons, and an 8×8 metal baking pan. Parchment paper is optional, but it does make clean up so much easier.
Ingredients For Chocolate Chocolate Chip Cookie Bars
Salted Butter – I like to use salted butter and then I don’t have to worry about adding salt. But you can use unsalted butter and add salt to your own liking.
Brown Sugar – brown sugar is moister than white sugar and it helps produce the soft chewy texture, also the molasses in brown sugar gives a richer flavor to the cookie bars.
Egg – eggs are a bit of an unsung hero in cookies and cookie bars. They do a lot of the heavy lifting, providing structure, moisture, and leavening.
Vanilla extract – enhances the chocolate flavor
All-purpose flour – flour provides most of the structure to the cookie bars. Too much and you have a dry cookie, too little and you end up with greasy bars. I measured the flour using the spoon and level method.
Cocoa powder – The cocoa powder brings chocolatey goodness to the base, it also absorbs moisture like flour, so too much can lead to dry cakey cookie bars.
Chocolate chips – You can use your favorite chocolate chips or combination of chocolate chips. I like the pop of white chocolate with the dark brown cookie base, but I also throw in a few dark chocolate chips for their yummy flavor.
How to Make Chocolate Chocolate Chip Cookie Bars
Preheat oven to 350F
Place a piece of parchment paper into an 8×8 metal baking pan such that the sides of the parchment paper go up the sides of the baking dish. The more overhang you have, the easier it will be to pull the cookie bars out. Set the pan aside.
Add the ½ cup of butter to a microwave-safe mixing bowl, and melt the butter in the microwave for about 1 minute.
Mix 1 cup of brown sugar into the melted butter with a spoon. Keep mixing until you have a homogenous mixture (about 1 minute).
Quickly stir in the egg until fully incorporated (see notes).
Stir in the vanilla extract
Mix in the ¼ cup of cocoa and 1 cup of all-purpose flour.
Stir in about 3/4 cups of chocolate chips of your choice. I like to use a combination of dark chocolate and white chocolate.
Use a rubber spatula to help add the thick batter into the prepared 8×8 baking pan. Push the batter to the edges and into the corners of the pan, then smooth out the surface. Sprinkle the remaining 1/4 cup of chocolate chips on the surface for a nice presentation.
Bake in the oven for 25 minutes, but check on it starting at 20 minutes. The top should be shiny but dry. Because these are fudgy, inserting a toothpick will not come out clean.
Notes
- When adding the egg to the warm butter-sugar mixture, incorporate it quickly to prevent the egg from cooking and forming bits of scrambled egg.
- This recipe can be doubled, and instead of using an 8×8 pan, use a 9×13 pan.
- The dough can be made ahead and kept in the fridge for a day or two covered with plastic wrap. Let it come to room temperature before baking.
FAQs
Do chocolate chocolate chip cookie bars freeze well? Yes, these bars can be frozen easily. I make sure they are cut into individual bars, then place them in a zipper top bag. They are great for lunches, throw one in frozen and they will be perfect at recess time. They will last for 3 months in the freezer.
What should I serve with cookie bars? These bars make a great coffee/tea time snack, and would also go great with a tall glass of milk. If you are serving these as an after dinner dessert, warm them up in the microwave for 20-30 seconds and then top them off with a scoop of vanilla ice cream or dollop of whipped cream😲. Chocolate sauce drizzled on top? You decide.
What’s the best way to store leftovers? These chocolate chocolate chip cookie bars will last on the counter in an airtight container for about 3-4 days. They can be frozen in an airtight container or zipper top bag for up to 3 months. Let thaw for about 30 minutes before serving.
Chocolate Chocolate Chip Cookie Bars
Ingredients
- ½ cup Salted Butter
- 1 cup Brown Sugar lightly packed
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 cup All-purpose Flour
- ¼ cup Cocoa Powder
- 1 cup Chocolate Chips Your choice, dark, milk, white
Instructions
- Preheat oven to 350F
- Line an 8×8 metal baking pan with parchment paper such that the sides of the parchment paper go up the sides of the baking dish. The more overhang you have, the easier it will be to pull the cookie bars out. Set the pan aside.
- Add ½ cup of butter to a microwave safe mixing bowl, and melt the butter in the microwave for about 1 minute.
- Mix in 1 cup of brown sugar into the melted butter with a spoon. Keep mixing until you have a homogenous mixture (about 1 minute).
- Quickly stir in the egg until fully incorporated (see notes).
- Stir in the vanilla extract
- Stir in the ¼ cup of cocoa and 1 cup of all-purpose flour.
- Stir in about 3/4 cups of chocolate chips of your choice. I like to use a combination of dark chocolate and white chocolate.
- Use a rubber spatula to help add the thick batter into the prepared 8×8 baking pan. Push the batter to the edges and into the corners of the pan, then smooth out the surface. Sprinkle the remaining 1/4 cup of chocolate chips on the surface for a nice presentation.
- Bake in the oven for 25 minutes, but check on it starting at 20 minutes. The top should be shiny but dry. Because these are fudgy, inserting a toothpick will not come out clean.
Notes
- When adding the egg to a warm butter sugar mixture, you want to incorporate it quickly so that you disperse the egg before it has a chance to cook on its own giving you bits of scrambled egg instead.
- This recipe can be doubled, and instead of using an 8×8 pan, use a 9×13 pan.
- The dough can be made ahead and kept in the fridge for a day or two covered with plastic wrap. Let it come to room temperature before baking.
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Wow, these were so easy to make and delicious. We have almost finished half the batch and they are suppose to be for the weekend! Back to the store to make a second batch. Thanks for the great recipe.
I totally understand, cookie bars are a fav at our house too!
Made this cookie bars last night and they turned out super hit in my family! Thanks for the delicious recipe!
I’m glad you and your family enjoyed them! Thanks for commenting.