Small Batch Chocolate Chip Cookie Bars
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These Small Batch Chocolate Chip Cookie Bars are less work to make than regular chocolate chip cookies but they taste just as yummy!
These Small Batch Chocolate Chip Cookie Bars are perfect for when you’re craving chocolate chip cookies but don’t feel like scooping a bunch of cookies. This recipe makes 8 buttery cookie bars with crisp edges, chewy centers and plenty of chocolate chips! If you do happen to have the time/patience for scooping cookies, you’ll love my Small Batch Chocolate Chip Cookies, Small Batch M&M Cookies or Small Batch Oatmeal Chocolate Chip Cookies!
Ingredient Breakdown
All-purpose flour – this gives the cookie bars structure.
Baking soda – helps the cookie bars rise. Do not use baking powder!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Egg yolk – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Small Batch Chocolate Chip Cookie Bars
1. In a small bowl combine all-purpose flour, baking soda and salt. Set aside.
2. In a small bowl mix the melted butter, brown sugar and granulated sugar until well combined.
3. Add the egg yolk and vanilla until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once then fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookie bars tough.
5. Evenly spread the cookie dough into the prepared loaf pan. If desired, sprinkle with flaky sea salt and extra chocolate chips. Bake at 375°F for 18 minutes then allow to cool completely on a wire rack. Store Small Batch Chocolate Chip Cookie Bars in an airtight container for up to 5 days at room temperature.
Pro Tips For Small Batch Chocolate Chip Cookie Bars
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Sprinkle with flaky sea salt before baking. I like this brand.
- Press extra chocolate chips on top of scooped dough before baking to make them look pretty.
- Don’t over bake the cookie bars! It will still look a little raw when they come out of the oven but will continue to bake as it cools. This is the secret to crisp edges and chewy centers.
More Small Batch Recipes You’ll Love
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Small Batch Chocolate Chip Cookie Bars
Equipment
- 9×5 inch loaf pan
Ingredients
- 80 g (2/3 cup) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- 56 g (4 tbsp) unsalted butter, melted
- 50 g (1/4 cup) brown sugar
- 25 g (2 tbsp) granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- 85 g (1/2 cup) chocolate chips
- extra chocolate chips for topping optional
- flaky sea salt for topping optional
Instructions
- Preheat oven to 375°F. Grease an 8×8 pan and line with parchment paper.
- In a small bowl combine all-purpose flour, baking soda and salt. Set aside.
- In a small bowl mix the melted butter, brown sugar and granulated sugar until well combined.
- Add the egg yolk and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once then fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookie bars tough.
- Evenly spread the cookie dough into the prepared loaf pan. If desired, sprinkle with flaky sea salt and extra chocolate chips. Bake for 18 minutes then allow to cool completely on a wire rack.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Small Batch Chocolate Chip Cookie Bars in an airtight container for up to 5 days at room temperature.
