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Thick, chewy, chocolate-packed bars that hit that sweet spot between brownie and cookie. These chocolate chocolate chip cookie bars are extremely easy to make and even easier to devour. One pan, loads of chocolate, and a sprinkle of flaky sea salt—because we’re fancy like that.
about these double chocolate chip cookie bars
If you’re on the hunt for thick, chewy, chocolate chocolate chip cookie bars that perfectly straddle the line between brownie and cookie, this recipe is your new best friend. One pan, piles of melty chocolate chips, and a pinch of flaky sea salt make these bars impossible to resist. The best part? They’re shockingly easy to whip up.
What really sets these bars apart is the Dutch-processed cocoa powder. It brings a smoother, deeper chocolate flavor than your average cocoa. It’s kind of like swapping your regular coffee for espresso – just bolder and better. If you’re curious about the science behind cocoa powder, check out this article on Dutch-processed vs. natural cocoa powder.
This recipe’s been tested (and tested again) to get that thickness just right. It bakes up in a trusty 9×13 pan, giving you those glorious gooey centers with just-set edges. And yes, the flaky sea salt on top is absolutely non-negotiable. That tiny sprinkle makes every bite pop.
Make them for parties, bring them to potlucks, or keep the whole pan to yourself and pretend they disappeared. No judgment here.
ingredients
All-purpose flour. This is what keeps the bars from turning into chocolate soup. It holds everything together without making the bars too cakey. You can also use a 1:1 gluten free baking flour blend.
Dutch-processed cocoa powder. Rich, smooth, and the key to that deep chocolate flavor. It gives you all the brownie vibes in a cookie bar format.
Baking powder. Just enough to give the bars a little lift so they don’t feel heavy. It’s subtle, but it makes a difference.
Kosher fine salt. Enhances the chocolate and balances the sweetness.
Unsalted butter. Melted for easy mixing and that chewy texture we all love. Let it cool a bit so it doesn’t scramble your eggs. No one wants chocolate scrambled eggs.
Light brown sugar. Adds moisture and a hint of molasses that plays really well with the cocoa. Gives the bars that soft, bendy texture.
Granulated sugar. Balances out the brown sugar and adds that classic cookie sweetness.
Large Egg. Room temp is best—they blend more easily and help with that shiny, slightly crackly top.
Vanilla extract. Adds warmth and rounds out all the rich chocolate flavors. Always go for the real stuff.
Semi-sweet chocolate chips. These melt into gooey pockets of chocolate in every single bite. You can swap in dark, milk, or white chocolate if that’s your thing.
Flaky sea salt. That final flourish! I HIGHLY recommend using Maldon salt. It’s the best.
tools to make these chocolate chocolate chip cookies bars
To get the perfect thickness and chewy texture in these chocolate chocolate chip cookie bars, a 9×13-inch baking pan is a must. Glass or metal both work fine.
You’ll also need basic tools like mixing bowls, a whisk, spatula or wooden spoon, measuring spoons, measuring cups, and a cooling rack to ensure even baking and easy slicing.
how to make these double chocolate chip cookie bars
Prep the pan
Preheat your oven to 350˚F. Spray a 9×13-inch baking pan with non-stick cooking spray or line it with parchment paper for easier cleanup.
Mix dry ingredients
Combine flour, cocoa powder, baking powder, and salt in a medium bowl. Whisk until evenly blended.
Mix wet ingredients
In a larger bowl, whisk together melted butter, light brown sugar, granulated sugar, eggs, and vanilla extract until smooth and glossy.
Combine wet and dry
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined with a few streaks of flour remaining.
Fold in chocolate chips
Stir in 2 cups of semi-sweet chocolate chips, making sure they’re evenly distributed throughout the batter.
Transfer to pan
Spread the batter evenly into the prepared baking dish. Sprinkle the remaining chocolate chips across the top for extra chocolatey goodness.
Bake
Spread the batter evenly into the prepared pan (lined with parchment paper or sprayed with non-stick spray for easy removal). Bake for about 30 minutes, until the edges look set and the center is still soft when you gently shake the pan.
Cool and finish
Sprinkle the bars with flaky sea salt while they’re warm. Allow them to cool in the pan on a rack before slicing into squares or rectangles. If they are too hot when you slice, the bars will fall apart.
Tips & tricks
- Use the right pan. A 9×13-inch pan gives you that perfect not-too-thick, not-too-thin result. Want thicker chocolate chocolate chip cookie bars? Go for an 8×8, but adjust your bake time.
- Extra chocolate on top. This isn’t the time to be shy—extra chips on top give you that shiny, melty finish everyone loves.
- Don’t skip the sea salt. That hit of salt pulls everything together. It’s the magic dust of the dessert world.
- Don’t overmix. As soon as the flour disappears, stop. Overmixing can make the bars tough instead of soft and chewy.
- Don’t overbake. Pull them when the edges are set and the middle still looks a little soft. They’ll firm up as they cool.
variations
- Switch up the chocolate: Use milk chocolate chips, white chocolate chips, or dark chocolate chips for fun flavor twists.
- Add nuts: Toss in chopped pecans, walnuts, or peanuts for extra texture and richness.
- Espresso kick: Stir in a teaspoon of espresso powder for a more intense chocolate experience.
More chocolate recipes to try: Triple Chocolate Brownies I Peppermint Hot Chocolate Cookies I Triple Chocolate Avocado Cookies I Chocolate Cake with Fresh Strawberry Buttercream Frosting
faqs
Need more inspiration for a sweet treat? Check out my dessert recipes page!
What to serve with double chocolate chip cookie bars
Cold milk is a no-brainer, but if you want to get fancy, try pairing these bars with a rich chocolate stout or any of the following ideas:
Ice cream: Pair them with a scoop of vanilla, chocolate, or honeycomb ice cream for a decadent dessert. For adventurous options, check out honeycomb ice cream or chocolate chip cardamom ice cream.
Coffee or espresso: These bars are a dream with a strong cup of coffee, like an espresso martini or a creamy Irish coffee.
Fresh berries: Add brightness with raspberries or strawberries for a nice contrast to the richness.
Salted caramel sauce: Drizzle on top for a caramel-chocolate duo that’s out of this world
how to store
Store: Keep them in an airtight container at room temperature for up to 4 days. Stack them between layers of parchment paper to prevent them from sticking together.
Reheat: Microwave individual bars for 10–15 seconds to bring back that fresh-from-the-oven feel.
Freeze: Wrap the bars individually in plastic wrap and store them in a freezer-safe bag for up to 3 months.
Thaw: When you’re ready to enjoy, set them out at room temperature for about 30–60 minutes.
more of our favorite chocolate chip recipes to bake
If you’re a fan of bite-sized baked treats, you’ll also love mini chocolate chip muffins, gooey mini chocolate chip cookies, or fluffy banana chocolate chip waffles.
Finally, if you make this double chocolate chip cookie bars recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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double chocolate chip cookie bars
equipment
- 9×13-inch cake pan (glass or metal)
- Whisk and mixing bowls
- Spatula or wooden spoon for folding
- Measuring cups and spoons
- Cooling rack
ingredients
- 2 1/2 cups all purpose flour
- 1/2 cup dutch processed cocoa powder
- 2 tsp baking powder
- 1/4 tsp kosher fine salt
- 1 cup unsalted butter melted and cooled slightly
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 2 1/2 tsp vanilla extract
- 2 1/3 cups semi-sweet chocolate chips or dark chocolate or milk chocolate
- Flaky sea salt for topping
instructions
- Preheat the oven to 350˚F. Grease a 9×13-inch baking pan with non-stick cooking spray.
- In a medium bowl, add flour, cocoa powder, baking powder, and salt. Whisk until combined.
- In a large bowl, add butter, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until smooth.
- Add the dry ingredients to the wet ingredients, mixing until just a few streaks of flour remain.
- Stir in 2 cups chocolate chips, folding until just combined and no flour streaks remain.
- Add batter to the prepared baking pan and spread into an even layer. Sprinkle with remaining chocolate chips.
- Bake for 30 minutes, until the edges are just set.
- Sprinkle with flaky sea salt.
- Let cool in the pan, then remove and slice.
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about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
