Double Chocolate Chip Cookie Bars

Chocolate Chocolate Chip Cookie Bars are overloaded with melted chocolate chips on a warm chocolate base.

5 from 1 vote

Double Chocolate Chip Cookie Bars

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!

Prep Time15

Cook Time25

Cool Time10

Total Time50

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: bars

Calories: 97kcal

Author: Lee

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)

US Customary - Metric

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.

Video

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk and vegan chocolate chips.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¼ packed cups of flour (210 grams), ½ packed cup cocoa powder (58 grams) and 3 tablespoons of milk.

Storing: Keep extra cookie bars in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.

Freezing: To freeze already baked bars, place the cookie bars (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until they 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. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.

Nutrition