Chocolate Chocolate Chip Cookie Bars: Fudgy, Chewy, and Utterly Irresistible

If you’ve ever found yourself torn between a brownie and a classic chocolate chip cookie, then chocolate chocolate chip cookie bars are your new dessert obsession. These bars are everything you love about cookies — rich, buttery, gooey centers — baked in a single pan and loaded with double the chocolate. No need to scoop out dough or wait for batch after batch to bake. One pan, one delicious mess of fudgy, chewy goodness.

Recently, I decided to bake a batch of these decadent bars when I was craving something sweet but didn’t want to spend all afternoon in the kitchen. 

Why You’ll Love These Cookie Bars

• No fuss. No mixer needed, no chilling time, no rolling or scooping dough. 
• Super chocolatey. Thanks to cocoa powder and two kinds of chocolate chips, every bite is a chocolate lover’s dream. 
• Customizable. Want a classic Toll House twist? Swap in semi-sweet morsels. Love peanut butter? Add a swirl. These bars are endlessly adaptable. 
• Perfect texture. The edges are crisp and chewy, while the center stays gooey and soft. 

Whether you’re baking for a potluck, a birthday party, or just because Tuesday felt like a cookie bar day, this is a crowd-pleaser every time.

Chocolate Chocolate Chip Cookie Bars Recipe

Ingredients

• ¾ cup unsalted butter, melted and slightly cooled 
• 1 cup brown sugar, packed 
• ½ cup granulated sugar 
• 2 large eggs 
• 1 tsp vanilla extract 
• 1 cup all-purpose flour 
• ½ cup unsweetened cocoa powder 
• 1 tsp salt 
• 1 tsp baking soda 
• 1 12 oz bag semi-sweet chocolate chips 

Optional add-ins:

• ½ cup chopped walnuts or pecans 
• Swirl in 1/2 cup creamy peanut butter 
• Sprinkle flaky sea salt on top before baking 

Instructions

1. Prep your pan. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or foil and lightly grease with nonstick spray. 
2. Mix wet ingredients. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add eggs one at a time, then stir in the vanilla extract. 
3. Add the dry ingredients. Sift in the flour, cocoa powder, baking soda, and salt. Stir until the batter is thick and fully combined. 
4. Fold in chocolate. Gently fold in both kinds of chocolate chips (reserve a small handful for sprinkling on top if you want a bakery-style finish). 
5. Bake. Spread the dough evenly into your prepared baking dish. If using, dollop peanut butter on top and use a knife to swirl. Sprinkle the remaining chocolate chips on top. 
6. Bake for 22–26 minutes, or until the edges are set and the center no longer jiggles. Don’t overbake — they’ll continue to firm up as they cool. 
7. Cool and slice. Let the bars cool in the pan for at least 30 minutes before slicing into squares. 

Tips for Perfect Cookie Bars

• Don’t skip the parchment. It makes lifting the bars out of the pan so much easier, especially if you want clean slices. 
• Use high-quality cocoa. A good Dutch-processed cocoa powder adds richness and depth. 
• Mix up the chips. I like a blend of milk and semi-sweet for dimension, but white chocolate or dark chocolate chunks work beautifully too. 
• Let them rest. I know it’s hard, but the bars are even better once they’ve had time to set and cool. The gooey middle firms up just enough to slice without crumbling. 

Make It Your Own

Toll House-Inspired Version

Love the flavor of Toll House chocolate chip cookie bars? Use all semi-sweet chocolate chips and skip the cocoa powder for a more traditional cookie base. You’ll end up with a golden, buttery bar with crisp edges and a gooey, nostalgic center.

Peanut Butter Chocolate Chip Cookie Bars

Can’t resist that chocolate + peanut butter combo? Swirl in ¼ cup of creamy peanut butter right before baking. Or fold in peanut butter chips with your chocolate chips for extra nutty sweetness. This variation is a major hit with kids (and let’s be honest — adults too).

Storage Tips

• Room Temperature: Store in an airtight container for up to 4 days. 
• Freezer: Wrap individual bars in plastic wrap, then freeze in a zip-top bag for up to 3 months. Pop one in the microwave for 15 seconds for that fresh-from-the-oven taste. 
• Serving Tip: Warm slightly and top with a scoop of vanilla ice cream and a drizzle of hot fudge. You’re welcome. 

Why This Recipe Works

This chocolate chip cookie bars recipe is all about balance. The ratio of butter to sugar ensures a fudgy interior without being greasy. The combination of brown and white sugar creates depth and chewiness, while the cocoa powder adds intense chocolate flavor. By baking them in one pan, you simplify the whole cookie process and cut down on cleanup — without sacrificing that classic homemade taste.

I’ve made these bars more times than I can count, and every time, someone asks me for the recipe. They’re just that good.

Final Thoughts

There’s something undeniably comforting about a warm, gooey cookie bar, especially when it’s loaded with chocolate. Whether you’re making a pan to share or just need a sweet treat after a long week, these chocolate chocolate chip cookie bars deliver. Try the original version, or customize it with peanut butter, Toll House-style chips, or even a sprinkle of sea salt for that sweet-salty kick.

Ready to bake your own batch? You’ll be amazed at how simple and satisfying this recipe is — and how fast they disappear from the pan. If you’re looking for other bar recipes, click here.