Easy cookie bars for the chocolate lovers! #cookiebars

If you’re a chocolate lover, these double chocolate chip cookie bars are about to become your new favorite dessert. They’re rich, fudgy, loaded with chocolate chips, and bake up in a single 9×13 pan. No mixer needed, no scooping of the cookie dough, and no chilling.

For the full printable recipe: https://www.bostongirlbakes.com/double-chocolate-chip-cookie-bars/

Ingredients
2 ¾ cups (330 g) all purpose flour spooned and leveled
⅔ cup (56 g) Dutch process cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter melted and slightly cooled
1 cup (213 g) packed light brown sugar
1 cup (200 g) granulated white sugar
2 large eggs room temperature
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips
Instructions
Preheat and prepare cookie sheets. Preheat oven to 350°F (180°C). Line a 9x13 baking pan with parchment paper.
Combine the dry ingredients. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt and set aside.
Combine the butter and sugars. In a second bowl whisk together melted butter, granulated sugar, and brown sugar.
Add eggs and vanilla. Add eggs and whisk to combine. Whisk in vanilla until evenly combined.
Add the dry ingredients. Stir in the flour mixture and chocolate chips and stir just until just combined. Press cookie dough into the prepared pan
Bake and cool the bars. Bake bars on the middle rack for 20 minutes until top is set but still soft. Remove from the oven. Cool completely before slicing and serving.

Notes
Storage: Store the cookie bars in an airtight container at room temperature for up to 4 days.
Freezing: Allow the bars to cool completely before freezing. Freeze for up to 3 months. Freeze in an airtight container or freezer bag. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.

#cookiebars