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–+ servings

Double Chocolate Chip Cookie Bars

Thick, fudgy cookie bars loaded with cocoa and melty chocolate chips, all in one easy-to-slice pan. A hint of espresso deepens the chocolate flavor without tasting like coffee.
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Prep Time: 25 minutes
Cook Time: 26 minutes
Total Time: 51 minutes
Servings: 24

Ingredients
 

Cookie Bar Dough

  • 14 tablespoons unsalted butter (200g), melted and cooled slightly
  • 1 1/4 cups packed light brown sugar (265g)
  • 2/3 cup granulated sugar (135g)
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract (10ml)
  • 2 cups all-purpose flour (250g)
  • 3/4 cup Dutch-process or dark cocoa powder (75g)
  • 1 tablespoon cornstarch (8g)
  • 3/4 teaspoon baking soda (3g)
  • 3/4 teaspoon fine sea salt (4g)
  • 1 teaspoon instant espresso powder enhances chocolate flavor
  • 1 1/4 cups semi-sweet chocolate chips (225g)

Instructions

Preparation Steps

  • Line a 9×13-inch metal pan with parchment, leaving overhang on two sides for easy lifting. Preheat the oven to 325°F (165°C).
  • In a large bowl, whisk the warm melted butter with the brown sugar and granulated sugar until glossy and combined, about 1 minute. Let the mixture stand for 5 minutes, then whisk again for 30 seconds to help dissolve the sugars.
  • Whisk in the vanilla. Add the eggs one at a time, whisking well after each addition, then whisk in the egg yolk until the mixture is thick and shiny.
  • In a separate bowl, sift together the flour, cocoa powder, cornstarch, baking soda, salt, and espresso powder. Add half of the dry mixture to the wet ingredients and fold with a spatula. Add the remaining dry ingredients and fold just until a few dry streaks remain.
  • Fold in the chocolate chips until evenly distributed. Scrape the thick dough into the prepared pan and press into an even layer with a spatula or damp fingertips.
  • Refrigerate the filled pan for 20 minutes to help the bars bake with clean edges and a fudgy center.
  • Bake at 325°F for 24 to 28 minutes, rotating the pan once halfway. The edges should look set and the center should appear slightly soft; it will firm up as it cools.
  • Cool completely in the pan on a rack, about 1 hour. Use the parchment overhang to lift out, then slice into 24 bars. For the cleanest cuts, wipe the knife between slices.

Notes

Tip: For shiny, crackly tops, don’t skip the rest-and-whisk step after combining the warm butter and sugars. To serve warm later, reheat a bar for 8–10 seconds in the microwave to remelt the chips.
Store tightly covered at room temperature for 3–4 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Double Chocolate Chip Cookie Bars flavors. All ingredient ratios and instructions are independently developed.