Double Chocolate Chip Cookies Bars
Double Chocolate Chip Cookie Bars are fudgy, chewy, and super chocolatey! With crisp edges and gooey centers, each bite is a chocolate lovers dream!
Equipment
- 8x8 Baking Pan
Ingredients
- 1 1/2 cups (188 g) All Purpose Flour
- 1/2 cup (56 g) Almond Flour
- 2/3 cup (58 g) Cocoa Powder
- 1 tsp (1 g) Espresso Powder, (optional but highly recommended)
- 1 tsp (6 g) Kosher Salt
- 3/4 cup (170 g) Unsalted Butter, (room temperature)
- 3 tbsp (40.8 g) Vegetable Oil
- 1 cup (220 g) Brown Sugar
- 1/2 cup (60 g) Powdered Sugar
- 1 large (50 g) Egg
- 1 (18 g) Egg Yolk
- 2 tsp (8 g) Vanilla Extract
- 1 1/2 cups (270 g) Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 325 degrees F. Line an 8x8 baking pan with parchment paper with about 1 inch overhang. This will make it easier to lift the cookies out of the pan.
- Sift flour, almond flour, cocoa powder, espresso powder, and kosher salt into a large bowl. Whisk together and set aside.
- In a separate bowl, combine the wet ingredients - butter, oil, brown sugar, and powdered sugar. Use a hand mixer to mix on medium speed for 2 minutes, until all ingredients are combined and fluffy. Add egg, egg yolk, vanilla extract and continue to mix until all ingredients are fully combined, about 1 minute. Then add the dry ingredients and mix until just combined and a thick batter forms, about 30 seconds.
- Add half of the cookie batter to the prepared pan. Smooth into an even layer. Sprinkle half of the chocolate chips on top, then add the remainder of the batter on top. Smooth into an even layer again. Sprinkle the remaining chocolate chips on top. Gently press the chocolate chips into the batter. Bake for 35-40 minutes, until the edges of the cookies are set and the center is only slightly jiggly, akin to jello.
- Allow the cookie bars to cool at room temperature for 30 minutes, then place into the refrigerator to cool completely to set, about 1-2 hours. Once cooled, lift them out of the pan using the parchment paper, slice into squares, and serve. If you'd like to enjoy them warm, place into the microwave for 10-15 seconds to give them a nice gooey chewy texture.
- Pro tip: For an extra indulgent treat, enjoy with a glass of milk or add a scoop of vanilla ice cream on top. Now that's a decadent dessert!
Notes
- Use Room Temperature Ingredients: Room temperature butter, eggs, and oil make a huge difference in achieving that creamy, smooth cookie dough. It helps everything blend easily, giving your bars that coveted chewy texture.
- Don’t Over-Mix the Dough: Once you add the dry ingredients to the wet, mix just until the dough comes together. Over-mixing can lead to tough bars instead of chewy cookie bars.
- Chill for Clean Slices: for the cleanest cut, let the bars chill completely before cutting. This allows the chocolate to set and makes slicing much easier.
- Customize Your Chocolate: Feel free to swap out semi-sweet chocolate chips for milk or dark chocolate, or even add a few chopped walnuts for a nutty crunch!
- Use a kitchen scale to measure your ingredients! When using a measuring cup, the measurements aren't always accurate.
Nutrition
Calories: 458kcal, Carbohydrates: 51g, Protein: 6g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 211mg, Potassium: 256mg, Fiber: 4g, Sugar: 31g, Vitamin A: 410IU, Calcium: 55mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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