Double Chocolate Chip Cookie Bars
These double chocolate chip cookie bars are perfect for pot lucks, cookie exchanges and any occasion! They're soft, chewy chocolate cookie bars packed with chocolate chips. This easy recipe is made with simple pantry staple ingredients and only take 20 minutes to bake!
Servings: 16 bars
Calories: 224kcal
Equipment
Ingredients
- ½ cup unsalted butter melted or browned (directions below)
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 ½ teaspoons vanilla extract
- 1 large egg room temperature
- 1 ¼ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup unsweetened cocoa powder
- ⅓ cup unsweetened shredded coconut optional, you can leave it our or you can add up to 1/2 cup coconut
- 1¼ cup 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
Coconut: Coconut is optional. You can leave it out if you prefer.
Chocolate chips: Use mini or regular semisweet chocolate chips or a mix of milk chocolate chips and semisweet. You can also use chocolate chunks, white chocolate chips, butterscotch chips, peanut butter chips, or a combination of chips! You can also swap in chopped chocolate, toffee bits, Reese’s Pieces or M&M’s in place of chocolate chips or add some chopped nuts.
Ice Cream: Enjoy slightly warm with a scoop of ice cream on top!
Storage: Store leftover chocolate chip 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.
Nutrition
Serving: 1bar | Calories: 224kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 123mg | Potassium: 121mg | Fiber: 2g | Sugar: 17g | Vitamin A: 200IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 2mg
