I’ll let you in on a little secret – When I bake for my family (and not for all of you), I quite often go for cookie bars because they are so easy to make. This is a family favorite. This and my Chocolate Chip Cookie Bars. I started making them when I realized how easy it was to make drop cookies into cookie bars. This method works best with drop cookies. I’ve tried it with my Peanut Butter Cookies, my Chocolate Chip Cookies, my Chocolate Chip Oatmeal Cookies, and this recipe is made from my Double Chocolate Chip Cookie Recipe. The size of the pan you use depends on the recipe. A good rule of thumb is a recipe that makes 18-24 cookies will fit in an 8×8 inch pan, and 36 to 42 will fit in a 9×13 inch pan.
How to make Double Chocolate Chip Cookie Bars
Start with melting chocolate in a double boiler or the microwave until just melted (for more information on how to melt chocolate properly, see my guide on How to Melt Chocolate). Set aside.
Beat butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla extract and mix to combine well, followed by the melted chocolate.
Mix to combine, mix in the dry ingredients, and fold in the chocolate chips. Spread the dough into a greased pan and bake.
How to Know When Cookie Bars Are Done Baking
To test if a pan of cookie bars are done baking, cook according to the recipe and then gently shake the pan. If the dough jiggles in the center, they need more time. Put them back in the oven for five more minutes and test again. Once set, they’re ready to come out of the oven. Allow to cool before cutting. Once cool, cut into squares. Serve and enjoy!
Baker’s Tips
Don’t overmix the dough – once you add the flour, mix the dough by hand. This will keep the chewy center. Overmixing will result in a more cake-like texture. Be sure to preheat the oven. This will ensure an even bake. For a gooey center, take the bars out of the oven when they still have a slight jiggle when you shake the pan.
Update Notes: This recipe was originally posted in 2014, but was published again in 2018 to include step by step directions, nutritional information, new photos, and a video. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
