Double Chocolate Cookie Bars
These double chocolate cookie bars sit somewhere between a brownie and a chocolate chip cookie bar. They have more structure than a brownie so they hold their shape when sliced into long bars, but they’re still fudgy and rich and super chocolatey all the way through.
About these cookie bars
These started with a brownie craving, but I wanted something slightly less sweet and with a bit more structure. These double chocolate cookie bars taste a lot like a brownie but they have the structure of a cookie bar. There is more flour to give this structue, and less sugar than you would find in a classic brownie batter. They’re baked in an 8×8-inch (20x20cm) pan and I like to cut into long rectangular bars rather than squares.
There is no melted chocolate in the base, all the chocolate flavor comes from the cocoa powder, and the chunks of chocolate folded through the dough.
The recipe uses a whole egg plus an extra yolk. I made them initially with just 1 egg but they were just slightly too crumbly when baked, so the added yolk brings extra fat which gives the bars that fudgy, soft bite and helps them hold together really nicely when sliced.
Key ingredients and why
- Unsalted butter: Melted butter is what gives them the fudgy texture. The butter is melted and not creamed there’s no air whipped into the dough, which keeps the crumb more dense.
- Brown sugar and white sugar: Brown sugar brings moisture and white sugar gives a slight crispy edge.
- Egg plus egg yolk: A whole egg gives structure, and the extra yolk adds fat and richness.
- Cocoa powder: This is the main source of chocolate flavor in the base. Use a good quality unsweetened cocoa powder, either natural or Dutch-process. Dutch-process will give a slightly darker, deeper flavor.
- Flour: Just enough flour to give the bars structure without drying them out.
- Baking soda: A small amount of leavening helps the bars puff just slightly so the interior stays tender rather than dense.
- Chocolate chunks: Folded through the dough, these give you pools of melted chocolate throughout. I use 160-180g depending on how generous I’m feeling. A chopped bar of semi-sweet dark chocolate gives the best results, but you can use chocolate chips too.
- Salt: Salt sharpens the chocolate flavor significantly.
- Vanilla: Chocolate’s best friend.
Method
- Start by melting the butter and letting it cool slightly.
- Whisk the sugars and cocoa into the warm butter until well combined.
- Add the egg, egg yolk, and vanilla and beat until the mixture looks smooth.
- Fold through the dry ingredients and chocolate chunks
- Press and spread the dough evenly into a lined 8×8-inch pan and bake until set.
- Let it cool in the pan completely before slicing.
Tips and storing
- Don’t overbake. The bars will look slightly underdone in the very center when you pull them from the oven. They firm up as they cool, and overbaking is the main reason these can turn dry.
- Let them cool completely before slicing. They’re very soft while warm and will fall apart if you try to cut them early. Give them at least an hour at room temperature, or speed things up by chilling them in the fridge for 30 minutes.
- For extra clean cuts, refrigerate the bars before slicing and use a sharp knife wiped clean between cuts.
- How to cut them: I cut mine into long bars by slicing the slab in half one way, then cutting five times in the other direction to make 12 bars. If you want smaller portions, cut into 16 squares instead by slicing 4 times in each direction.
- Chocolate chunks vs chips: Chunks from a chopped bar of chocolate give you bigger pockets of chocolate and melt more beautifully in the oven. Chips work too but tend to hold their shape more.
- Storing: Store in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months. Wrap individual bars in plastic wrap and place them in a freezer-safe container.
Related recipes
Double Chocolate Cookie Bars
These double chocolate cookie bars taste a lot like a brownie but have the structure of a cookie bar. Made with melted butter, cocoa powder, and plenty of chocolate chunks. Less sweet than a classic brownie with a fudgy, soft bite.
Ingredients
- 170 g unsalted butter
- 150 g brown sugar
- 70 g granulated sugar
- 30 g unsweetened cocoa powder
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla paste or extract
- 220 g all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 160-180 g semi-sweet chocolate chunks
Instructions
- Preheat the oven to 340°F (170°C) conventional. Line an 8×8-inch (20x20cm) square baking pan with parchment paper, leaving an overhang on the sides so you can lift the bars out easily.
- Melt the butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second increments. Let it cool for 5 minutes until warm but not hot.170 g unsalted butter
- Pour the melted butter into a large mixing bowl. Add the brown sugar, granulated sugar, and cocoa powder and whisk until well combined. 150 g brown sugar, 70 g granulated sugar, 30 g unsweetened cocoa powder
- Add the egg, egg yolk, and vanilla paste or extract. Whisk for about 1 minute until the mixture is smooth. 1 large egg, 1 egg yolk, 1 tsp vanilla paste or extract
- In a separate small bowl, whisk together the flour, baking soda, and salt. Fold the dry ingredients into the wet mixture along with the chocolate chunks until just combined and no dry streaks remain. The dough will be thick. 220 g all-purpose flour, 1/2 tsp baking soda, 3/4 tsp salt, 160-180 g semi-sweet chocolate chunks
- Transfer the dough to the prepared pan. Press and spread it into an even layer with the back of a spoon or an offset spatula.
- Bake on the middle rack for around 24-26 minutes, until the top is set and no longer looks wet or glossy in the center. The bars will still feel a little soft when pressed gently in the middle, but they firm up as they cool.
- Let the bars cool in the pan completely before lifting out and slicing. For cleaner cuts, refrigerate for 30 minutes first. Slice in half one way, then cut five times in the other direction to make 12 long bars. For smaller portions, cut into 16 squares by slicing 4 times in each direction.
Notes
For the best texture, use chocolate chunks from a chopped bar of chocolate rather than chips. They melt more evenly into the dough and give you bigger pockets of chocolate.
The extra egg yolk is important here. Using just one whole egg makes the bars slightly crumbly and less cohesive. The extra yolk brings fat and richness that gives them their fudgy, soft texture.
Both US customary and metric measurements are provided. Use the toggle to switch between the two.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
Serving: 1barCalories: 331kcalCarbohydrates: 41gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 61mgSodium: 204mgPotassium: 160mgFiber: 2gSugar: 23gVitamin A: 402IUCalcium: 32mgIron: 2mg
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