Decadent Chocolate Cookie Bars
Indulge in the ultimate chocolate lover’s dream with these Decadent Chocolate Cookie Bars—a dessert that effortlessly blends rich flavor with melt-in-your-mouth texture. Featuring a buttery base infused with dark brown sugar, pure vanilla, and a fusion of unsweetened cocoa, semi-sweet chocolate chunks, and milk chocolate chips, these bars are made to satisfy even the most intense chocolate cravings. A light sprinkle of optional sea salt flakes elevates every bite with a hint of sophisticated contrast. Ready in just 45 minutes, including prep and baking, these cookie bars boast a shiny, crackled top and irresistibly fudgy center. Perfect for sharing at gatherings or treating yourself, they’re as easy to make as they are to devour.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup dark brown sugar, packed
- 0.5 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1.75 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup semi-sweet chocolate chunks
- 0.5 cup milk chocolate chips
- 0.5 teaspoon sea salt flakes (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving a slight overhang for easy removal later.
In a medium saucepan, melt the butter over low heat until fully melted. Remove from heat and stir in the dark brown sugar and granulated sugar until well combined. Let cool slightly for 5 minutes.
Once the butter mixture has cooled, whisk in the eggs and vanilla extract until smooth.
In a separate large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Fold in the semi-sweet chocolate chunks and milk chocolate chips evenly throughout the batter.
Transfer the batter into the prepared baking pan, spreading it out evenly with a spatula.
Optional: Sprinkle sea salt flakes lightly over the top for a touch of contrast and flavor depth.
Bake for 28-32 minutes, or until the top is shiny and slightly cracked and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove from the oven and let the bars cool completely in the pan on a wire rack, about 1-2 hours.
Using the parchment paper overhang, lift the cookie slab out of the pan and transfer it onto a cutting board. Slice into 12 bars or your desired portion size.
Nutrition Facts
Calories |
4555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 118.3 g | 592% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 3703 mg | 161% | |
| Total Carbohydrate | 703.2 g | 256% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 435.3 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 636 mg | 49% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 3463 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
