This post may contain affiliate links.
Chocolate Chocolate Chip Cookie Bars are double to flavor. Rich, chewy, melt in your mouth texture you will crave. These are a chocolate lovers dream come true! Get ready to fall in love with dessert.
Why Make Chocolate Chocolate Chip Cookie Bars
The name speaks for itself, who doesn’t like chocolate with chocolate?! Not only are these a decadent dessert to impress guests and family but you’ll love the ease of this recipe.
- Easy To Make.
- Wholesome Ingredients.
- Decadent.
Ingredients Needed
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- All Purpose Flour. Use Gluten Free All Purpose flour if you need.
- Raw Cacao Powder. Please use your favorite brand, I typically use this one.
- Baking Powder. This is the leavening agent for these Chocolate Chocolate Chip Cookie Bars.
- Eggs. 2 large eggs.
- Peanut Butter. Adds great flavor. Use almond butter if needed.
- Brown Sugar & White Granulated Sugar.
- Unsalted Butter.
- Vanilla Extract. For flavor.
- Milk Chocolate Chips. Lots of them! Semi sweet will work as well.
Steps To Make This Recipe
Are you ready to make these treats? Let’s get into it!
- Preheat oven to 350º and line a 8×8 inch baking pan with parchment paper. Make sure the parchment overhangs on all sides for easy removal.
- In a mixing bowl, whisk together the flour, cacao powder, baking powder, and salt (Photo 1).
- In a separate bowl, using an electric whisk, whisk the eggs for about 1 – 2 mins until fluffy. Add in the peanut butter, brown sugar, granulated sugar and vanilla and whisk again until combined and smooth (Photo 2-3).
- Add the dry ingredients and fold together until a dough forms or gently use the electric whisk.
- Add the chocolate chips and fold together until fully incorporated (photo 4).
- Press the dough into the prepared baking pan with a spatula and top with more chocolate chips. Bake for 20 – 25 minutes until the edges are set.
- Remove from the oven and let cool in the pan for 10 mins. They will firm up as they cool. Remove from the pan and slice into bars.
Recipe Tips
- Don’t over mix the batter. This will have it go flat and not rise.
- Don’t Over bake: Just like brownies, over baking recipes with cocoa powder can cause the flavor to become bitter and dry.
- Cool completely: Let the bars cool completely in the pan before cutting into squares. This allows them to set and hold their shape.
- For a crunchy top: Sprinkle a handful of chocolate chips on top of the batter before baking.
- For a fudgy texture: Under bake the bars slightly.
- Chocolate chips: You can also use milk, dark, or white chocolate!
Recipe FAQs
Can Chocolate Chocolate Chip Cookie Bars Be Made GLuten Free?
Yes, use all purpose gluten free blend flour.
What’s the best way to cut these Chocolate Chocolate Chip Cookie Bars
The best way to cut these bars without ruining their shape, refrigerate them for 10-20 minutes to help solidify the fudgy center. Be sure to wipe your knife between each cut.
Storage Tips
- Storing. Once cooled, cover pan with plastic wrap or store bars in an airtight container for 2-3 days.
- Freezing. Cool the bars completely before placing them into an airtight container or freezer bag for storage. These will keep in freezer for 2 months.
Other Desserts TO Try
Dessert
Peanut Butter Banana Bars
Dessert
Coffee Cookies
Dessert
Raspberry Thumbprint Cookies
Dessert
Pumpkin Pie Spice Cookies
Chocolate Chocolate Chip Cookie Bars
Chocolate Chocolate Chip Cookie Bars are double to flavor. Rich, chewy, melt in your mouth texture you will crave. These are a chocolate lovers dream come true!
Servings: 16
Calories: 390kcal
Equipment
- 8×8 baking dish
- stand or hand mixer
Ingredients
- 2½ cups all purpose flour
- ½ cup cacao powder
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs, room temperature
- ¼ cup peanut butter
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 cup unsalted butter, melted
- 2 tsp vanilla extract
- 2 cups milk chocolate chips *reserve a small handful more for topping the bars.
Instructions
- Preheat oven to 350º and line a 8×8 inch baking pan lined with parchment paper. Make sure the parchment overhangs on all sides for an easy removal.
- In a medium size mixing bowl, whisk together the flour, cacao powder, baking powder, and salt.
- In a separate bowl, using an electric whisk or stand mixer, whisk the eggs for about 1 – 2 mins until fluffy. Add in the peanut butter, brown sugar, granulated sugar and vanilla and whisk again until combined and smooth.
- Add the dry ingredients and fold together until a dough forms or gently use the electric whisk. Add the chocolate chips and fold together until fully incorporated.
- Press the dough into the prepared skillet with a spatula and top with more chocolate chips. Bake for 20 – 25 minutes until the edges are set.
- Remove from the oven and let cool in the pan for 15 mins. They will firm up as they cool, I place mine in the fridge before slicing so they slice easy without the chocolate chips dragging . Remove from the pan and slice into bars.
Nutrition
Serving: 1 bar | Calories: 390kcal | Carbohydrates: 49g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 122mg | Potassium: 180mg | Fiber: 2g | Sugar: 30g | Vitamin A: 388IU | Calcium: 72mg | Iron: 2mg
Delish!