This post may contain affiliate links. For more information, read my disclosure policy.

DOUBLE Chocolate ChipCookie Bars for the win! The next time that you’re craving cookie squares that are easy and homemade, look no further than this magical recipe. It just might be the best way to curb those chocolate cravings! 

Pin it now to save for later

Pin Recipe
stacked chocolate chip cookie bars

It’s true what they say about chocolate: It can make any frown instantly turn upside down. And since these are the ultimate chocolate chip cookie bars, you know that after one bite, that smile is never going to leave your face. 

Why you’ll love this recipe

  • These double chocolate chip cookies are great for a grab-and-go treat. 
  • This recipe for chocolate chip cookies bars is fun to bake up together as a family! 
  • One bite of these chocolate chip cookie dough bars will bump them high up on your favorite dessert list. 
ingredients in chocolate cookie bars shown with words naming the ingredients

Stop stressing over if this chocolate bar cookies recipe is hard to do. It’s not – trust me! Just gather up the simple ingredients below to get started. 

  • Unsalted butter: Make sure that it’s melted. 
  • Granulated sugar: Perfect for a bit of sweetness. 
  • Light brown sugar: When measuring, pack it down tightly before adding. 
  • Eggs: Used as the binding agent for the dry ingredients. 
  • Vanilla extract: I love using pure vanilla extract. 
  • Unsweetened cocoa powder: This recipe has been tested with regular cocoa, but you can use Hershey’s Special Dark as well.
  • Baking soda: Just a tad bit is needed. 
  • Salt: Just a pinch. 
  • All-purpose flour: Used as the main batter ingredient for the blondies. 
  • Chocolate chips (semi-sweet or milk): You can also change up the flavor of these and use any type of sweet chocolate chips that you want. 

How to make Double Chocolate Chip Bars

  • Preheat the oven: Preheat the oven to 350 degrees. Add foil to a 9X13 pan and spray with cooking spray. 
  • Mix: Add the melted butter into a bowl and mix in the granulated sugar and brown sugar on low speed. Once combined, add the egg and vanilla and mix on medium speed. 
  • Add dry ingredients: Mix in the cocoa, baking soda, and salt. Once that is combined, slowly add the flour and mix just until the batter is smooth. 
  • Add the chocolate chips: Slowly add the chocolate chips and then press the dough into the pan. 
  • Bake: Put the pan in the oven and bake for 19-24 minutes. Let the bars cool completely before cutting. 


  • I think that adding nuts like pecans or walnuts adds a crunch to this chocolate chip bar recipe that can’t be topped. 
  • Dark chocolate chip cookie bars could totally be a thing as well if you use dark chocolate chips! Sprinkle some mini chocolate chips right on top! 
  • Plus, the more chocolate that you add, the more possibilities that you have. You can make a double chocolate cookie bar recipe, triple chocolate cookie bars, or even a chocolate chip bar smothered in frosting! 
  • Adding chocolate frosting on top or even homemade ice cream is the best! 

Storing and Freezing Instructions

These gooey chocolate cookie bars need to cool before storing. Once they’re cooled down, add them to an airtight container. They are fine to keep at room temperature for up to 3 days. 

If you want to freeze this chocolate cookie bars recipe, do so. Just add them to a freezer-safe bag and store them in the freezer. 

chocolate chip cookie bars laid out on parchment paper

Expert Tips

  • Make sure that you don’t overmix the batter for these double chocolate chip cookie bars. Just mix until combined and bake. 
  • This cookie chocolate bar will firm up as it cools, so give it some time before cutting into it. 


How to turn a cookie recipe into a bar?

It’s so easy to turn cookies into chocolate chip bar recipes! Instead of making individual cookie dough balls, you just add them into a pan in one layer.
Then you bake, cut, and enjoy. 

How to know when cookie bars are done baking?

If you’re worried that these chocolate chocolate chip cookie bars aren’t done, just look at the top and the edges. The top should lose the glossy sheen and be lightly golden, and the edges will start to pull away from the sides. 

Do you have to chill cookie bar dough? 

Nope, not at all! Recipes with chocolate bars that don’t have to be chilled are the best. It’s such a huge time saver. 

Why are my chocolate chip cookies hard and not chewy?

If you omit the baking soda, this will happen. The cookies may also be overbaked, which will cause them to be hard. 

Have You Made This Recipe?

Leave a rating by clicking the stars below!

Other Cookies and Bars To Try

chocolate chip cookie bar on a piece of parchment paper
5 from 89 votes
Amazing chewy chocolate chip bars that will leave you wanting more!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 24 servings
Serving Size 1 serving


  • 1 cup (226g) unsalted butter, melted
  • cup (134g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ⅔ cups (330g) all-purpose flour
  • 3 cups (310g) chocolate chips (semi-sweet or milk)


  • Preheat oven to 350°F. Line a 9×13-inch baking pan with foil and spray with nonstick cooking spray.
  • Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). You can also just use a wooden spoon to mix these! Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
  • Mix in cocoa, baking soda, and salt, then slowly mix in flour, and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
  • Press dough into prepared pan. Bake for 19-24 minutes or until they just lose their glossy sheen. Cool completely before cutting.
  • Store in an airtight container for up to 3 days or freeze for up to 3 months.

Recipe Video

Recipe Notes

  • Use any kind of chocolate chips or any chips or mix ins (try chopped candy or toffee bits)
  • Add ½ cup nuts – any kind!
  • For an extra gooey look, top with a few chocolate chips right when they come out of the oven.
  • Frost these with chocolate buttercream!

Recipe Nutrition

Serving: 1serving | Calories: 395kcal | Carbohydrates: 59g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 173mg | Potassium: 124mg | Fiber: 3g | Sugar: 35g | Vitamin A: 332IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
stacked chocolate chip cookie bars with words on top

Double Chocolate Chip Cookie Bars are my favorite extra chocolatey cookie turned into a bar cookie recipe! These are soft and fudgy – like brownies but cookies!

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. This is my new favorite go-to dessert. My family & friends love it. Especially awesome with ice cream on top. 😋

  2. When freezing I believe roll cookie doughs into rolls wrap and freeze uncooked.
    You can keep 3-6 months. Also ive found cookie doughs are best when refrigerated and baked off. Every 2wks I make Oatmeal Raisn cookies for my Husband makes 3 rolls, he slices and bakes as needed. I also make him blueberry scones from scratch wrap and freezer he bakes off as wanted with breakfast coffee

  3. Love your recipes!!! but I noticed in the picture of the ingredients you have baking powder but in the ingredient list it is baking soda. Just saying. So glad I found your site.

  4. I made these last night and they are so good. I think I may have baked them a couple of minutes more than needed because they are not gooey but still moist. I need to freeze some before I eat the whole batch. Thanks for another great recipe.

  5. Can you use gluten free flour in place of the regular flour?
    Has anyone made them this way and if so, how did they turn out?
    Thank you.

      1. Thank you for the info.
        That is great for us since there are just 2 of us. I bake them and freeze them for later treats.

      2. Hi Dorothy, these look yummy! I’m baking for one, so can I halve the recipe and use a 9×5″ loaf pan? How long would that take to bake for a gooey bar? Would love your input, thanks.

      3. For these a half recipe I’d bake them in an 8×8 pan – they’ll take just a bit less time since they’ll be similar thickness.