Chocolate chocolate chip bars are soft, chewy, brownie-like and filled with chocolate chips. The double chocolate cookie bar recipe is made with melted butter and comes together quickly in one bowl. They are double chocolate decadence!
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As a busy mama and self taught baker, bar cookies are my jam because they are simple to make, don’t create a bunch of dishes and are always a crowd pleaser! This double chocolate version is like a fusion of chocolate chip bars and brownies and has a nice crackly top.
Much like my double chocolate oat bottom brownies and almond cookie bars, you will love the soft and fudgy texture {bake for the minimum bake time for a gooey center}. Rich and decadent like my chocolate snack cake, the cookie bars are a chocolate lover's dream!
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🛒 ingredient notes
Here are a few ingredients that make these cookie bars extra special.
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Cocoa powder ~ unsweetened natural cocoa powder is what I recommend. I love Scharffen Berger, but Hershey’s also makes a solid version. Since we are using baking soda for a leavener, I do not recommend Dutch process cocoa.
- Sugars ~ I tested a few ratios of granulated to brown sugar and using more brown sugar brought the chewy and fudgy texture that my testers loved.
- Chocolate chips ~ I went with semi-sweet chocolate chips to increase the decadence of this double chocolate recipe. Feel free to substitute milk chocolate chips, peanut butter chips, white chocolate chips or M&M’s if you would like.
- Cornstarch ~ this ingredient is a secret weapon in baking, bringing softness and chewiness to the bar cookies. If you don't have it, it can be left out with no other changes.
🍫 can I replace the chips with a chocolate bar?
Yes! This will work, but know that a baking bar will melt a little more into the cookie bars, which isn’t really a bad thing in my opinion!
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
🥣 how to make in photos
Preheat oven to 350°F and line a 8x8 baking pan with parchment paper.
In a medium to large bowl, whisk together the melted butter, granulated sugar, packed brown sugar and kosher salt until well combined. A whisk or spatula works.
Then add in the eggs and vanilla and mix until well combined.
Next add the baking soda and cornstarch and mix until well combined.
Then add the cocoa powder and mix until it starts to incorporate. Now add the all-purpose flour and mix with a spatula until some large flour streaks remain. Then add the chocolate chips and gently fold them into the cookie dough until combined. {hold aside a few chocolate chips.}
Drop the batter {it’s thick} into the prepared baking pan and smooth to an even layer. Top with the chocolate chips you held aside, if desired.
Bake for 25 - 30 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs.
These double chocolate chip bars have a shiny and crackly top, which feels a little crisp when you test the bars. You do not want a clean/dry tester, which means the cookie bars are over baked. Allow to cool in the pan on a wire cooling rack.
👩🏻🍳 tips for the best double chocolate cookie bars
This recipe for chocolate chocolate chip bars makes soft, chewy, and fudgy cookie bars. To create this texture, be sure to not over mix the batter and don’t over bake! They will firm up and continue to cook as they cool. If you like a more gooey center, bake the bar cookies on the shorter side of the recommended baking time.
For the best double chocolate bars, I recommend baking in a light colored 8x8 baking pan. Dark pans absorb more heat and can cause the edges to burn while the middle is undercooked. Glass pans also distribute the heat differently and can have similar results to dark colored baking pans. If baking in glass, it’s recommended to lower the temperature by 25°F and bake for a few minutes longer.
Remember your oven is different from mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
If you need to speed up the cooling process, once the cookie bars have cooled enough that you can pick up the pan with your bare hands, place the pan in the refrigerator to cool completely.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these One Bowl Chocolate Chocolate Chip Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
One Bowl Chocolate Chocolate Chip Bars
Chocolate chocolate chip bars are soft, chewy and filled with chocolate chips. This double chocolate cookie bars recipe is made with melted butter and comes together quickly in one bowl.
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
- ¾ cup unsalted butter, melted (170g)
- ⅔ cup granulated sugar (133g)
- 1 cup packed brown sugar (200g)
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon cornstarch (8g)
- ¼ cup unsweetened cocoa powder (20g)
- 2 cups all-purpose flour (250g)
- 1 ¾ cups chocolate chips (315g)
Instructions
- Preheat oven to 350°F (177°C) and line a 8x8 baking pan with parchment paper.
- In a medium to large bowl, whisk together the melted butter (¾ cup/170g), granulated sugar (⅔ cup/133g), packed brown sugar (1 cup/200g) and kosher salt (½ teaspoon) until well combined.
- Then add in the eggs (2 large) and vanilla (1 tablespoon) and mix until well combined, about 1 minute.
- Next add the baking soda (1 teaspoon) and cornstarch (1 tablespoon/8g) and mix until well combined, about 1 minute. Then add the cocoa powder (¼ cup/20g) and mix until it starts to incorporate. Now add the all-purpose flour (2 cups/250g) and mix with a spatula until some large flour streaks remain. Then add the chocolate chips (holding aside a few if you'd like to press them into the top of the batter before baking) and gently fold them into the cookie dough until combined.
- Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer. Top with the chocolate chips you held aside, if desired.
- Bake for 25 - 30 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. You do not want a clean/dry tester, which means the cookie bars are over baked. Allow to cool in the pan on a wire cooling rack.
- Then use the parchment to pull the bars out of the pan and cut into desired sizes.
Notes
* The chocolate chips can be your favorite milk or dark chocolate (I use semi-sweet), but can also be replaced with white chocolate chips, peanut butter chips, mini chocolate chips or m&m's.
I recommend a light colored metal baking pan; glass can take up to double the amount of baking time and can cause the edges to over brown or burn while the middle is still raw. If you only have a glass pan, reduce the oven heat by 25° and know it may take a bit longer to bake.
Double chocolate chip bars will stay fresh in an airtight container at room temperature for 3-4 days. They also freeze well for up to three months; allow to defrost before serving.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 319Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 134mgCarbohydrates: 45gFiber: 2gSugar: 30gProtein: 4g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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