Chocolate Chocolate Chip Cookie Bars
Double chocolate chip cookies bars are chewy, soft, and thick, easier to make than cookies, no scooping required!
Servings: 20
Calories: 320kcal
Ingredients
- 1 cup salted butter 226 g
- 1 cup granulated white sugar 225 g
- 1 cup brown sugar 225 g
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all purpose flour 410 g
- ¾ cup cocoa powder 75 g
- 1 teaspoon baking soda 5 g
- ¾ teaspoon salt 6 g
- 1½ cups semi sweet chocolate chips 280 g
Instructions
- Preheat oven to 350 ℉. Prepare a 9x13 inch baking dish with baking spray or parchment paper. In a mixing bowl, combine the butter, white sugar, and brown sugar together and mix on medium/high speed using an electric mixer for about 3 minutes, scraping the sides of the bowl as necessary. It'll look whiter and should look slightly fluffy.
- Add vanilla and both eggs, mixing well until eggs are mixed in well, for 1-2 minutes. Scrape the sides of the bowl as necessary.
- Add in the flour, cocoa powder, baking soda, and salt and mix slowly until a dough forms and all of the flour pockets are gone, 1 minute or more.
- Add in the chocolate chips last, save about ¼ cup or a handful to sprinkle over the top.
- Spread into the prepared 9x13 inch pan, you can use a flat cup to help press it into the pan. Sprinkle with extra chocolate chips (optional).
- Bake at 350 ℉ for 25-30 minutes. Dark pans for 25 min, and thick ceramic pans will take 28-30 minutes.
- Cool for at least 20-30 minutes before slicing, it's much easier if they are cooled completely to room temperature. Enjoy!
Notes
Store at room temperature for up to 3 days.
Freeze for up to 2 months.
Nutrition
Calories: 320kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 152mg | Potassium: 167mg | Fiber: 3g | Sugar: 26g | Vitamin A: 302IU | Calcium: 29mg | Iron: 2mg
