Calling all chocoholics! These thick and chewy Triple Chocolate Chunk Cookie Bars are filled to the brim with hand-cut pieces of dark chocolate, milk chocolate AND white chocolate.
Chocolate lovers unite ❤️
Today’s treat is a triple chocolate threat. I’m talking Triple Chocolate Chunk Cookie Bars packed with hand-cut pieces of dark, milk AND white chocolate.
They’re thick and chewy and oh-so-chocolatey.
So what makes these Triple Chocolate Chunk Cookie Bars so special? All the chocolate obvs.
But it’s not just the quantity of chocolate, it’s the fact that it’s chopped by hand.
Unlike chocolate chips which are designed to keep their shape when baked, regular chocolate melts until its hearts content. And the different sizes and shapes mean every bite is unique.
So you can expect super chunky morsels of dark chocolate, milk chocolate and white chocolate in every single bite. Plus three types of chocolate is better than one, amiright?
One sinfully rich cocoa cookie, stuffed with chunky morsels of chocolate.
A delicious spin off of my M&M Chocolate Cookie Cake, these bars are perfect for true chocolate fanatics (like you and me). The best part is they really do come together in a flash with no need to chill the dough.
Similar to a brownie but with a little bit more crunch, these Triple Chocolate Chunk Cookie Bars will take you to chocolate-covered heaven.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Triple Chocolate Chunk Cookie Bars
Gooey chocolate cookie bars stuffed with milk, dark and white chocolate.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 45 grams (1/4 cup) brown sugar
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 175 grams (1 and 1/4 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 40 grams (1/2 cup) cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon milk
- 75 grams (1/2 cup) dark chocolate chunks
- 75 grams (1/2 cup) white chocolate chunks
- 75 grams (1/2 cup) milk chocolate chunks
Instructions
- Grease and line an 8-inch square pan with baking or parchment paper so two sides overhang. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer until creamy. Add vanilla and egg and beat for a minute until combined.
- Sift in flour, baking soda, cocoa powder, salt and milk into the mixture and beat until a soft cookie dough forms. Add chocolate chunks.
- Spoon into prepared tin and smooth top with a spatula. Bake for approximately 20-25 minutes or until firm on the edges but still soft in the middle. Leave in the pan to cool completely. Cut into small squares to serve.
Nutrition Information
Amanda James says
Do I use baking powder or bicarbonate of soda? Will they give the same outcome? If not what would the difference be?
Thank you
Jessica Holmes says
Hi Amanda, it’s confusing isn’t it! Bicarbonate of soda is the same as baking soda – different names for the same thing. If you want to use baking powder, you’ll need to double the amount as it’s far less potent. Hope that helps!
Adam Preble says
A+ for giving ingredients in grams
Jessica Holmes says
Glad you appreciate it Adam! So much more accurate!
Kristina Schwalger says
Hi my name is Kristina and I absolutely love your recipes. Your an amazing baker
★★★★★
Jessica Holmes says
Thank you so much Kristina! So glad you enjoy my recipes 🥰
dani c says
Good recipe, only MAKE SURE that you do not TOUCH these bars until they are COMPLETELY cooled in the pan, otherwise, they will fall apart
Would have been nice if they had specified this in the recipe instructions but oh well. You also don’t need grease proof paper if you’re using a non stick pan. I didn’t use it and the bars came right out. Keep in mind that baking time is a bit tricky with bars because the outside edges can be done, but the insides can be a bit raw, so i would say reduce your oven temp a bit and don’t place the pan on the highest shelf in the oven, but in the centre
★★★
Jessica Holmes says
I’m glad you enjoyed then Dani. Using grease proof paper can help to easily remove the bars from the pan, even if they’re still a little warm.
Sadika says
Hi Jess would the temperature need to be adjusted to 160 degrees if using a fan assisted oven? Many thanks.
Jessica Holmes says
Hi Saudika, yes that would be fine!
Amy says
Tried these today and they were dry. I was expecting a denser bar. They were quite crumbly. Any thoughts?
★★★
Jessica Holmes says
Hi Amy, sounds like you may have added too much flour and/or cocoa. This can be easy to do if you use cup measurements, so I highly recommend using a baking scale. Also, try not to over-bake them.
Natalie says
These chocolate cookies bars look so delicious! Moist and addictive 🙂
★★★★★
Jessica Holmes says
Thanks Natalie! They are a little addictive!
Carling says
Totally out of this world!!!
I’m lovin them…!
Jessica Holmes says
Thanks Carling! 😊
Josh says
Love how easy this is!
★★★★★