prep time: 15 min | bake time: 30 mins | total time: 1 hr
Looking for the ultimate chocolate dessert that’s both rich and easy to make? These Double Chocolate Cookie Bars are a decadent treat you won’t be able to resist. With a soft, chewy, brownie-style base and a smooth, velvety chocolate ganache topping, they’re the perfect combination of texture and flavor. Best of all, this eggless chocolate cookie bar recipe is simple enough for beginners yet indulgent enough to impress friends, family, or anyone with a serious sweet tooth.
Ideal for celebrations, edible gifts, or a cozy night in, these chocolate bars are versatile, crowd favorites, and completely irresistible. These cookie bars prove that you don’t need fancy tools or complicated steps to create something truly decadent.
Plus, they’re the perfect make-ahead treat.
Preheat your oven to 350°F (175°C). Line an 8×8-inch (20cm) square baking pan with baking paper, leaving extra overhang on all sides. This will make it easier to lift the bars out later.
Make the cookie dough. In a large bowl, cream the butter for 1–2 minutes until it becomes pale and fluffy.
Beat in the cane sugar and brown sugar on medium speed for 3–4 minutes until the mixture is light and creamy.
In a small cup or bowl, combine the cocoa powder and milk to form a smooth paste.
Add the cocoa-milk mixture to the butter-sugar mixture and mix until smooth and well combined.
Add dry ingredients. Stir in the flour, baking powder, and salt until a soft dough forms. Cover the dough and let it rest at room temperature for 30 minutes.
Prepare to bake. Press the dough evenly into your prepared baking pan. Smooth the surface with a spatula or the back of a spoon.
Bake. Place in the preheated oven and bake for 25–30 minutes. The top should be set but still slightly soft in the center. Let the cookie base cool completely in the pan, and gently flatten any edges with finger tips that may have risen.
Make the chocolate ganache. In a small pot over low heat, combine the dark chocolate and whipping cream. Stir constantly until the mixture is smooth and glossy. Be careful not to let it boil.
Pour the ganache over the cooled cookie base and spread evenly with a spatula. Let it set until firm. You can leave it at room temperature (if cool) or place it in the fridge for faster setting.
Decorate and serve. Sprinkle with chocolate sprinkles if desired. Cut into squares or rectangles and enjoy!
Keep the bars in an airtight container. They stay fresh for 3–4 days at room temperature or up to two weeks in the fridge.
Yes! These cookie bars don’t use dairy or eggs. Coconut cream replaces dairy, and the filling is made with dairy-free cream cheese.
Keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
Yes! You can add nuts, chocolate chunks, or even candy pieces. Just remember—too many extras might change the texture a little.
Yes. Use vegan butter, plant-based milk, and dairy-free chocolate with coconut cream for the ganache.
Yes, either type of cocoa powder will work.
Yes. Use a 1:1 gluten-free flour blend that has xanthan gum.
Yes. Bake in a 9×13-inch pan and add a little extra bake time.
Any dark chocolate with 55–70% cocoa works. If you want it dairy-free, make sure it’s labeled vegan.
There’s nothing more comforting than the smell of chocolate baking in the oven. These Double Chocolate Cookie Bars are fudgy, chewy, and loaded with cocoa and gooey chocolate topping in every bite. Best of all, they’re eggless and can easily be made dairy-free so everyone can enjoy them without worry.
Perfect for bake sales, family movie nights, or simply treating yourself, these cookie bars prove that you don’t need fancy tools or complicated steps to create something truly decadent.
Did you bake these Double Chocolate Cookie Bars? I’d love to see them! Snap a photo and tag me @pastrybysaloni. Whether your bars look bakery-perfect or perfectly rustic, sharing your bake could inspire someone else to preheat their oven and bring a little chocolate joy into their kitchen.
If you’re craving even more eggless treats, my cookbook Vegan Baking Made Simple is full of bakery-style recipes for cakes, cookies, and breads—made with fresh, simple ingredients (no special equipment needed). Grab your copy on Amazon HERE and keep your kitchen filled with chocolatey goodness all year long.
2 Responses
Hi Saloni
Quick question, when you say cane sugar, is that the same as golden caster sugar please?
Hello
Yes cane sugar is similar to golden castor sugar.