I've tested this recipe more than a dozen times, so I can promise you, these are the best small batch chocolate chip cookie bars! They are soft, chewy, and loaded with lots of melty chocolate. And, everything comes together in a loaf pan for just 6-8 gorgeous servings!
Allow me to introduce you to the recipe that gave me the worst imposter syndrome of my life.
Have you ever had one of those recipes that you can't get right no matter how many times you try? For me, that has always been blondies and cookie bars. As a trained pastry chef, you'd think it wouldn't be a problem, but HOO BOY, you'd be wrong.
But, after literally at least 18 tries, we've finally made it, friends. The fact that this recipe even made it to the blog is a testament to how good these bars are. They are buttery, sweet (but not too sweet!), chewy, and loaded with puddles of chocolate.
And, like my small batch brownies, they're made in a loaf pan for just the right portion size. This is the perfect solution for when you're feeling extra lazy and don't want to scoop + roll dough for small batch chocolate chip cookies. (No shame, I've been there.)
Loaf pan
You will need some kind of loaf pan to make these bars. I use a 3.5x7.5-inch pan, but a 4.5x8.5-inch pan or a 5x9-inch pan will also work. Just keep in mind, the bigger the pan, the thinner the bars!
A little cornstarch
After all that testing, tasting, and honestly tears, the real game changer for this recipe was a little cornstarch! Like most of my small batch cookie recipes, I've found that just a touch of cornstarch makes these bars thick and chewy.
When I tried this recipe without cornstarch, they were good but very, very gooey. Like, falling apart in my hands lol. So, please don't skip the cornstarch, it's there for a reason, I promise!
Make these bars
The key to chewy bars is to under-bake them just a tad. The bars are ready when the edges are set but the centers look a bit under-done. When in doubt, under-baking is better than over-baking!
Storing leftovers
Pop any leftover bars in an airtight container and keep them at room temperature for up to 2 days. I've found these bars dry out kind of quickly, so it's best to eat them right away.
If you want to store the bars for longer, feel free to freeze them! Just wrap each bar in parchment paper and place them in an airtight container or zipper bag. Freeze for up to 3 months.
When it comes to small batch baking, I always recommend using a scale to measure the ingredients. Just a small amount of flour can make or break an entire recipe. But if you don't have a scale, use the fluff, spoon, & level method to measure flour, cocoa, & other dry ingredients. Here is a whole guide on how I measure ingredients for small batch baking!
If you try this recipe, I would love if you left a star rating and review. I read every comment and love hearing what you think about my recipes. Thanks so much for supporting Midnight Bake Club!
The Best Small Batch Chocolate Chip Cookie Bars
Equipment
- loaf pan I use a 3.5x7.5-inch pan
Ingredients
- 60 grams unsalted butter, melted (¼ cup)
- 60 grams dark brown sugar (¼ cup + ½ Tablespoon, packed)
- 1 large egg yolk, room temperature
- 1 ½ teaspoons pure vanilla extract
- 60 grams all purpose flour (½ cup)
- 10 grams cornstarch (1 Tablespoon)
- ¼ teaspoon baking powder
- ¼ teaspoon Kosher salt
- 90 grams semi-sweet chocolate chips, plus more for decoration (½ cup)
Instructions
- Preheat the oven to 350°F (177°C). Grease a loaf pan with baking spray or neutral oil. Line the bottom and sides of the pan with parchment paper, leaving a slight overhang. Set aside.
- Add the melted butter and brown sugar to a medium mixing bowl. Whisk until smooth, about 1 minute. Then, mix in the egg yolk and vanilla extract. Whisk until the mixture is thickened and lighter in color, another 1-2 minutes.
- Next, add the flour, cornstarch, baking powder, and salt. Fold the dry ingredients into the wet ingredients until the batter is about 75% mixed. Then, fold the the semi-sweet chocolate chips into the batter until there are no more streaks of flour. Don't over-mix!
- Evenly spread the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top, if desired. Bake the cookie bars for 18-20 minutes, or until the edges are set and the centers are still a bit under-done. Don't over-bake or the bars will come out dry!
- Let the cookie bars cool in the pan completely. Then, run a butter knife around the edge of the bars. Use the parchment paper to carefully release the cookie bars from the pan. Cut them into 6-8 bars and enjoy!
Sabrina Costa says
The hardest part is not eating every single one in one sitting. I added flakey sea salt. This recipe is PERFECT
Sara Hunt-Broka says
Omg, I'm so glad to hear that! The flaky salt is definitely key. Thanks so much, Sabrina!