These double chocolate chip cookie bars are soft, chewy cookie bars made with brown butter and packed with chocolate chips. This easy recipe is made with simple pantry staple ingredients, without a mixer, and takes only 20 minutes to bake!
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These Chocolate Chip Coconut Cookie Bars are rich, fudgy, and full of chocolate. They’ve got cocoa powder, chocolate chips, and chewy coconut.
Thease are like a brownie and a cookie in one! The middle’s gooey and the edges get crispy. Bonus —they’re easier than cookies. just press the dough in a pan and bake. No scooping!
For more incredible chocolate recipes, try these mini chocolate cream pies, tahini bars recipe, and this pecan brownies recipe.
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Why We Love This Recipe
- Gooey and chocolatey! These brown butter chocolate chip cookie bars are gooey, chewy chocolate chip cookie bars with slightly crisp edges.
- Easy to make: Anyone can make this easy recipe! You don’t even need a mixer and they’re made with pantry friendly ingredients just like this butterscotch squares recipe.
- Brown butter: Brown butter adds so much extra flavor and only takes about 5 minutes. Brown butter also makes these brown butter rice krispie treats and chocolate chip cookies with pistachios taste incredible!
- Chocolatey: Made with both cocoa powder and chocolate chips.
- Basic ingredients: You probably already have most of the ingredients!
Ingredients
Below are useful notes about some of the ingredients for these coconut chocolate chip cookie bars.
- Unsalted butter: Use melted or browned butter. Brown butter is basically butter that is toasted. It adds a slightly nutty, caramelized, delicious flavor to desserts!
- Brown sugar and granulated sugar: Use both brown sugar and granulated sugar. It makes the cookies soft and delicious just like our peanut butter cookies with Nutella.
- 1 egg– Use a large, room temperature egg.
- Chocolate chips– Use semi-sweet chocolate chips or chopped dark chocolate. Be sure to also try these chocolate chip filled hibiscus flower cookies and July 4th cookies.
- Cocoa powder- Use unsweetened natural cocoa powder. Cocoa powder makes these bars deeply chocolatey just like these fudge chocolate cupcakes and carrot chocolate cake.
- Flaky sea salt (optional)-A pinch of flaky sea salt is optional but highly recommened! It enhances the flavor of the chocolate, balances the sweetness and gives you that yummy salty-sweet contrast!
- Coconut (optional)- Use unsweetened shredded coconut. Coconut is optional, but recommended!
See recipe card below for complete instructions and list of ingredients.
Variations & Substitutions
- Instead of chocolate chips, use white chocolate chips, butterscotch chips, peanut butter chips, or a combination of chips!
- Swap in Reese’s Pieces or M&M’s in place of chocolate chips. Be sure to also try this yummy M&M chocolate chip cookie recipe!
- Add some chopped nuts.
- Enjoy warm with a scoop of ice cream on top!
How to Make Double Chocolate Chip Cookie Bars
Quick Video Recap
Instructions
Step 1: (Picture 1 above) Melt or brown the butter. See recipe card below for instructions on browning the butter. Allow it to cool slightly. Pour it into a large mixing bowl.
Step 2: (Picture 2 above) Stir or whisk in the sugars til combined.
Step 3: (Picture 3 above) Stir in the vanilla extract and the egg.
Step 4: (Picture 4 above) Next, add the cocoa powder, unsweetened coconut (if using), baking soda, baking powder and salt. Then stir in the flour and chocolate chips.
Step 5: (Picture 5 above) Spread the dough in an 8 inch square pan. Bake at 350 F for 18-21 minutes until sides are set and top loses its sheen.
Step 6: (Picture 6 above) Set pan on a wire rack to cool for at least 30 minutes. Bars will be easier to cut if you allow them to cool completely. If you can wait that long!
Expert Tips
- Once you’ve browned the butter, pour it in a large heatproof mixing bowl. Let it cool slightly. You can gather and measure the rest of the ingredients while the butter cools.
- Make sure your brown sugar is fresh and lump free.
- Use a spatula or the bottom of a measuring cup to press/spread the dough into the pan.
Recipe FAQs
Yes! Use dairy-free butter and dairy-free chocolate chips.
I have not made these gluten-free yet. Many of my recipes work great with a 1:1 gluten free flour such as Bob’s Red Mill.
Store leftover cookie bars in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week. Store the cooled and sliced cookie bars in a freezer bag for up to 3 months. Thaw in the fridge or at room temperature overnight before serving.
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Double Chocolate Chip Cookie Bars
Equipment
Ingredients
- ½ cup (113.5 g) unsalted butter melted or browned (directions below)
- ½ cup (110 g) light brown sugar packed
- ½ cup (100 g) granulated sugar
- 2 ½ teaspoons (2 ½ teaspoons) vanilla extract
- 1 (1) large egg room temperature
- 1 ¼ cups (156.25 g) all purpose flour
- ½ teaspoon (½ teaspoon) salt
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (¼ teaspoon) baking powder
- ¼ cup (21.5 g) unsweetened cocoa powder
- ⅓ cup (31 g) unsweetened shredded coconut optional, you can leave it our or you can add up to 1/2 cup coconut
- 1¼ cup (180 g) semisweet chocolate chips divided
- flaky sea salt for topping, optional
Instructions
- Melt or brown the butter. To brown the butter, cut the butter into slices and add it to a saucepan set over medium heat. Use a light colored pan if possible as this will help you better notice the butter change color. Stir often til the butter melts. Once it melts, reduce heat to low and stir the butter constantly. It will start to foam and will change to a light, amber color then to golden brown in about 5-7 minutes. Once the butter is golden brown, remove from heat and pour into a large heat safe bowl. Allow to cool for at least 10 minutes.
- Preheat oven to 350 F. Spray an 8 inch square pan with baking spray and line with parchment paper. Leave some excess parchment paper on two sides. This will make the cookie bars easy to remove once baked.
- In a large bowl, stir or whisk together the brown butter and sugars until combined. Scrape down the sides of the bowl then mix in the vanilla and the egg.
- Stir in the cocoa powder, baking soda, baking powder, and salt. Stir in the coconut if using. Stir in the flour til just combined then add 1 cup of chocolate chips. Press the cookie dough evenly into the pan. Top with the rest of chocolate chips.
- Bake for 18–20 minutes or until the edges are set and a toothpick comes out clean or with just a couple wet crumbs when inserted in the center. Set the pan on a cooling rack to cool for at least 30 minutes. Sprinkle with flaky sea salt, if you like!
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Shereen
Hi really tempting recipe my kids would love this but can I omit coconut in this recipe.
Natalie
Hi Shereen, Yes you can definitely omit the coconut. Please let me know if you have any other questions and hope you enjoy these! 🙂
Rene Maygers
Could you please clarify the toffee bits for this recipe? The ingredient list shows 3/4 cup DIVIDED but the instructions call to stir in 1 c. I just want to make sure that I am not putting in too many for the cookie batter. Thanks!
Natalie
Hi Rene, Sorry about that confusion. I just updated the recipe and corrected that error. It should be 1 cup toffee bits in total. Add 3/4 cup to the dough then reserve 1/4 cup for sprinkling on top. Please let me know if you have any other questions! Thank you for bringing that to my attention. Hope you enjoy it!
Barbara Briggs Ward
Just the recipe’s name makes me crave these cookies!
Natalie
Thanks! 🙂 Hope you get to try them….It’s hard not to eat the entire giant cookie!