Chocolate Chocolate Chip Cookie Bars
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.
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 8x8 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 8x8 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 8x8 pan, use a 9x13 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.