These Chocolate Chocolate Chip Cookie Bars are dark, decadent, fudgy and delicious! They are so simple to make; no mixer is needed! With no chill time, you'll have double chocolate chip bars in under an hour from start to finish! They're the perfect dessert for when you are craving cookies but don't want to do all the extra work! Best yet, this easy chocolate cookies bar recipe makes 40 cookie bars that are gluten free, nut free, eggless and can easily be made vegan with a few tweaks!
These Chocolate Chocolate Chip Cookie Bars are the perfect quick dessert that can feed a lot of people! If you cut them small, this recipe can make 40 bars! Perfect for family gatherings, parties, bake sales...or just for you! With zero chill time, you'll have a decadent dessert in under an hour!
For more double chocolate cookie recipes, try my Eggless Chocolate Cookies, my Dark Chocolate Sugar Cookies, my Olive Oil Cookies or my Dark Chocolate Chip Cookies.
Reasons to Love These Cookie Bars
- Allergy Friendly- These cookie bars are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- They're Mini! These cookie bars can be cut super tiny! You won't be able to stop popping them in your mouth like my Mini Chocolate Chip Cookies!
- Soft & Gooey Inside- These chocolate chocolate chip bars are chewy and oozing with chocolate inside like my Quick Chocolate Chip Cookies.
- Super Quick & Easy to Make- This chocolate dessert takes less than an hour to make; no mixer and no chill time is needed!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use two types to give the cookie bars a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Butter/ Vegan Baking Stick- For this recipe we are actually using melted butter. Make sure to cool it prior to adding the brown sugar in it.
- Dark Brown Sugar- Using dark brown gives the cookie bars the softness we need to offset the dryness from the cocoa powders and lack of eggs.
- Cornstarch and Water- These cookie bars have no egg so this mixture helps bind everything together. You need this otherwise they will break apart when you try to pick them up.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Vanilla- Make sure to only use pure vanilla extract otherwise the bars can have a chemical flavor.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Chocolate Chocolate Chip Bars
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
How to Make this Recipe with All Purpose Flour
- Use 1 ¼ cups of packed AP flour (210 grams)
- Make sure to use ½ cup packed cocoa powder (58 grams).
- Use 3 tablespoons of milk.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Chocolate Chip Cookie Bars
Here are the step by step instructions for making chocolate chip cookie bars!
Step 1: Melt the Butter
Microwave the butter in 11 second increments until almost fully melted. Whisk until fully melted; the residual heat will melt the rest. Set aside to cool. Do not microwave until it bubbles or browns.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, cocoa powders, baking soda and kosher salt. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Mix in the Sugar, Cornstarch Water and Vanilla
Into the cooled and creamy melted butter, whisk in the dark brown sugar, the cornstarch water and the pure vanilla extract until fully emulsified.
Step 5: Add in the Flour Mixture, Milk and Chocolate Chips
Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Add the milk and whisk until combined.
Using a spatula, gently fold in the rest of the flour mixture until combined. Do not over mix or the dough will become shiny and too sticky.
Fold in the chocolate chips.
Step 6: Bake the Cookie Bars and Cool
Use your hands, a spatula or the back of a measuring cup to press dough down into a smooth oven layer in the pan. It will be very sticky.
Sprinkle the chocolate chips on top and press down so they stick.
Bake in the center rack of the oven at 350 degrees Fahrenheit for 25 minutes. After, let cool in the pan for 10 min and then lift out and cut into squares.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Use Cooled Melted Butter- The butter cannot be bubbling/browned or the bars will be oily. Microwave until there is a little bit of butter left unmelted; whisk it until the residual heat melts the rest of the butter. Then set aside to cool as you prep the rest of the recipe. When it is time to use the butter it should be cool and thick/creamy. Whisk it again to make it smooth.
- Add the Flour then Milk then More Flour- Do not add the milk with the wet ingredients. The batter will be too wet and shiny and the bars will be very oily. You must add half the flour mixture, then the milk and then the rest of the flour mixture.
- Use Parchment Paper- I explain how to make tabs with the parchment paper. Eggless cookie bars can be crumbly and this helps prevent them from getting stuck in the pan.
- Use A Spatula- Press the batter into your lined baking pan using a spatula, clean hands or the back of a measuring cup. You should end up with a smoother layer of batter, aside from some fingerprints. The dough is very sticky and I find the spatula works best.
- Let Them Cool- When the double chocolate cookie bars come out of the oven, allow them to cool completely before lifting them out of the pan using the parchment paper tabs. If you try to lift them out too soon, I promise the entire thing will fall apart into a messy (yet still delicious) pile. I may or may not be speaking from experience here.
Recipe FAQs
I think the bars are best the same day but you can make them the night before.
Keep them in the pan and cover with aluminum foil at room temperature or cut and store in an airtight container.
I don’t recommend using granulated sugar.
Eggless cookies tend to become very dry once they are completely cool. The dark brown sugar adds lots of moisture into the cookie bars that is missing from the lack of eggs.
I actually have a slightly different recipe for the cookies. Please refer to my Mini Chocolate Cookie recipe, my Eggless Chocolate Cookie recipe or my Dark Chocolate Chip Cookie recipe. They do require some chill time.
Storing: Once the cookie bars have completely cooled, store them in an airtight container at room temperature for up to 3 days. If you don’t have an airtight container that fits them all, wrap any extras in aluminum foil.
If you want them warm and gooey, heat the cookie bar in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Freezing Baked Cookie Bars: To freeze already baked cookie bars, place them (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the bars are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
If desired, warm each cookie bar in the microwave for a few seconds prior to eating; be careful not to burn your mouth.
Other GF Chocolate Cookie Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Double Chocolate Chip Cookie Bars
Ingredients
- 1 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup cocoa powder (I use ¼ cup Natural Unsweetened and ¼ cup Dark)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- ½ cup unsalted butter or vegan baking stick, melted and cooled
- 1 ¼ cups dark brown sugar , packed
- ¼ cup plus 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 ½ cups chocolate chips (reserve ¼ cup for sprinkling on top)
Instructions
- Preheat the oven to 350 degrees and line a 9 x 13 inch baking pan with parchment paper. Do not grease. Make the parchment long enough so there is about a ½ overhang on each side of the pan so that you can lift the bars out easily once they have cooled.
- Place the ½ cup unsalted butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until just melted. Do not let it bubble or brown. Set aside to cool.Do not microwave it too much. I heat it until there is just a little bit of butter left unmelted and then I whisk it and the residual heat melts the rest of the butter.
- In a medium bowl, whisk together the 1 ¼ cups gluten free flour, ½ cup cocoa powder, 1 teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- Into the cooled melted butter, combine the 1 ¼ cups dark brown sugar, the cornstarch water and the 1 teaspoon pure vanilla extract. Whisk until it is all fully emulsified and blended. It may appear slightly chunky. That's normal.
- Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Then add the ¼ cup plus 2 tablespoons milk and whisk to combine.Add in the second half of the flour gently with a spatula. Do not over mix or the dough will become shiny and too sticky.
- Still using the spatula, scrape down the sides of the bowl and fold in 1 ¼ cups of chocolate chips. Gently fold until everything is just combined and you don't see any more flour. Again, make sure not to over mix.
- The dough will be very thick and sticky. Place the dough into your baking dish and use a spatula, your hands or the back of a measuring cup to press it down into the shape of the pan. You should end up with a smooth even layer.
- Sprinkle the extra ¼ cup of chocolate chips on top and gently press down on them so they stick to the dough.
- Bake the chocolate chocolate chip cookie bars in the center rack of the oven at 350 degrees Fahrenheit for 25 minutes. Once removed from the oven, let the bars cool almost completely in the pan, otherwise they will break apart into a giant mess when trying to lift them out. About 10 minutes.
- After the 10 minutes, using the parchment tabs, lift onto a cooling rack and let the cookie bars cool completely before slicing. Slice the bars into big squares, tiny squares, large rectangles or small rectangles...whatever your heart desires. I slice them into 40 small bars.
John
These are so easy to make. They’re the best!
Shazia Diwan
can i use egg instead of corn
starch
Lee
Hi there! Sadly I cannot test this recipe with eggs due to my son's severe allergy. It actually took me years to try to mimic the texture of a cookie with eggs, so I am not truly sure what adding one would do. If you wanted to try, I would use packed cups of flour, no cornstarch water mixture, one egg and only 3 tablespoons of milk. Hope it works out! Sorry I can't be of more help!