These Chocolate Chocolate Chip Cookie Bars are chocolatey, chewy, and packed with cocoa powder and chocolate chips for a rich, deep flavor. Don't confuse this recipe with brownies! The texture of these bars is much chewier.
I love chocolate, which is why I have so many chocolate recipes, from classic Vegan Chocolate Chip Cookies and chewy Vegan Double Chocolate Cookies, to decadent cakes like my Chocolate Peanut Butter Cake. And in my book, there is always room for another.
And these Chocolate Chocolate Chip Cookie Bars are the perfect addition. They are easy to make and are ultra-chocolatey. And don't confuse them with brownies! The texture of these cookie bars is very different from brownies. They are fudgy like a brownie but are super chewy and have a nice crisp edge, just like a cookie.
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Why You'll Love This Recipe
- This recipe only requires 11 simple ingredients.
- And it is so easy to make!e
- These Chocolate Chocolate Chip Cookie Bars are completely dairy-free and vegan, so anyone can enjoy them.
- They are ultra-chocolatey and super chewy.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Non-Dairy Butter: I love Country Crock Plant Butter Sticks! They taste great and are easy to find.
Instant Espresso Powder: I prefer instant espresso powder because it is more flavorful, but you can also use instant coffee if you have it! It really brings out the cocoa flavor in these Chocolate Chocolate Chip Cookie Bars.
Natural Cocoa Powder: I love Ghirardelli cocoa powder, but use your favorite.
Chocolate Chips: I used semi-sweet chocolate chips, but use any chocolate chips you like! Milk chocolate or white chocolate would also be delicious.
Instructions
Step 1. In the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter, brown sugar, and granulated sugar until light and fluffy.
Then, add non-dairy milk, espresso powder, and vanilla and mix until well combined.
Step 2. Then, add flour, cocoa powder, baking powder, and salt, and mix on low until combined.
Then, add chocolate chips and mix on low to distribute.
Step 3. Scrape the Chocolate Chocolate Chip Cookie Bar dough into a prepared 8-inch baking pan and use an offset spatula to spread it out evenly.
Then, scatter a generous handful of chocolate chips on top and gently press them into the cookie dough.
Step 4. Bake the bars in a 350°F oven for 33-35 minutes, or until the edges are completely set to the touch and the top is slightly crackled.
Allow the bars to cool for at least 45 minutes before slicing and serving.
Recipe FAQs
To store, place the bars into an air-tight container and store at room temperature for up to 5 days.
Or freeze for up to a month.
Cookie bars are more chewy and slightly less dense than brownies.
Espresso and coffee complement the roasty, rich flavor of chocolate, so it is a way to bring out more chocolate flavor without actually adding additional chocolate.
Expert Recipe Tips
Don't forget to line your baking pan with parchment. I know it seems like an extra step, but it makes it so much easier to remove the cookie bars from the pan to cut them.
Looking for More Chocolate Recipes?
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📖 Recipe
Chocolate Chocolate Chip Bars
Equipment
- 1 Stand Mixer with Paddle Attachment
- 1 8x8 inch Square Baking Pan
- 1 Rubber Spatula
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
- 10 tablespoon Non-Dairy Butter
- ⅔ Cup Light Brown Sugar, tightly packed
- ½ Cup Granulated Sugar
- 7 tablespoon Non-Dairy Milk
- 1 ½ teaspoon Instant Espresso Powder
- 1 teaspoon Vanilla Extract
- 1 ⅓ Cups All-Purpose Flour
- ⅔ Cup Natural Cocoa Powder, sifted
- 1 ¾ teaspoon Baking Powder
- ¼ teaspoon Kosher Salt
- 1 Cup Semi-Sweet Chocolate Chips Plus more for topping
Instructions
- Preheat oven to 350*F. Grease an 8 by 8-inch baking pan and line the pan with parchment.
- In a small bowl, combine non-dairy milk, espresso powder, and vanilla extract. Stir to dissolve the espresso powder and set aside.7 tablespoon Non-Dairy Milk, 1 ½ teaspoon Instant Espresso Powder, 1 teaspoon Vanilla Extract
- In the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter, brown sugar, and granulated sugar until light and fluffy. Add the non-dairy milk mixture and mix on low until combined.10 tablespoon Non-Dairy Butter, ⅔ Cup Light Brown Sugar, tightly packed, ½ Cup Granulated Sugar
- Add flour, cocoa powder, baking powder, and salt, and mix until just combined. Then, add chocolate chips and mix on low to distribute.1 ⅓ Cups All-Purpose Flour, ⅔ Cup Natural Cocoa Powder, sifted, 1 ¾ teaspoon Baking Powder, ¼ teaspoon Kosher Salt, 1 Cup Semi-Sweet Chocolate Chips
- Scrape the dough into the prepared 8-by-8-inch square pan and use an offset spatula or a butter knife to spread the dough out evenly. Top with a generous handful of chocolate chips and gently press them into the dough.
- Bake the cookie bars in a 350*F oven for 34-36 minutes or until the edges are completely set and the top is slightly crackled.
- Allow the bars to cool for at least 45 minutes before slicing into squares and serving.
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