This post may contain affiliate links. Read my Disclosure page.
What do you do when the craving for chocolate chunk cookies strikes, but you just don’t have the time (or energy) to scoop, roll and bake multiple batches of your favorite treat? You make these Small Batch Chocolate Chunk Cookie Bars!
Table of contents
Small Batch Chocolate Chunk Cookie Bars
These are the best small batch chocolate chunk cookie bars EVER. The recipe is easy to make (10 minutes to mix, 20 minutes to bake) and results in a gooey, chewy, doughy yet fully-cooked chocolate chunk cookie bar that is 100% irresistible.
In case you're new around here... small batch baking has been my obsession for the past year now. As someone who lives alone, it's nice knowing I can indulge my sweet tooth without fear of having a ton of leftovers (for me to eat myself)... ya know?!
Ingredients for Small Batch Chocolate Chunk Cookie Bars
These small batch chocolate chunk cookie bars don’t require a ton of ingredients; here’s what you’ll need to make them:
- Butter: The one and only. All good cookie recipes need it.
- Sugar: This recipe uses less than 1/2 cup of sugar (granulated and dark brown), meaning you can’t reduce the sugar without seriously affecting the final structure and texture of the cookie bars. These bars aren’t overly sweet though, don’t worry!
- Egg yolk: Only the yolk is needed here, which helps deliver a chewy final result!
- Vanilla: It enhances all the other flavors. Leaving it out will result in cookies that taste a little bland.
- Dark chocolate: I love using dark chocolate in cookies (and all baked goods for that matter), but you could also opt for a semisweet chocolate for this recipe. When it comes to baking with chocolate, make sure to use the highest quality one that has the fewest ingredients.
- All-purpose flour: Only 3/4 cup of all-purpose flour is needed!
- Baking powder & baking soda: Helps to create a soft, slightly fluffy cookie bar.
- Salt: Cookies made without salt taste a little plain, so don’t skip it.
Small Batch Chocolate Chunk Cookie Bars Recipe Troubleshooting & FAQ
CAN I REDUCE THE SUGAR?
Unfortunately, no. It’s doing more than lending a sweet flavor. It’s actually helping to keep these cookie bars moist and soft. If you were to reduce the amount of sugar the cookies would likely be crumbly and dry.
HOW CAN YOU TELL WHEN THE COOKIES ARE DONE BAKING?
Remove these cookies from the oven while they still look ever so slightly underdone in the center. The residual heat of the pan will continue to finish cooking them to soft perfection.
HELP! MY COOKIE BARS ARE DRY! WHAT DID I DO WRONG?
These cookie bars are anything but dry! If yours turns out as such, you likely either added too much flour or you overbaked it! It could also be a combination of the two!
Looking for more small batch recipes?
Check these out!
Small Batch Cinnamon Rolls
Funfetti Cake for Two
Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies
Small Batch Chocolate Cupcakes with Peanut Butter Buttercream Frosting
Small Batch Chocolate Chunk Cookie Bars
Ingredients
- 90 g all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 60 g unsalted butter
- 55 g dark brown sugar
- 45 g granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 115 g 70% cacao dark chocolate chopped
- flaky sea salt (optional)
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan with butter or nonstick cooking spray and then line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment paper with butter or nonstick cooking spray and then set it aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl using an electric hand mixer, cream together the butter, dark brown sugar, and granulated sugar until combined and fluffy, about 3 minutes.
- Add the egg yolk and vanilla, and mix until incorporated. Add the dry ingredients and mix until just combined. Fold the chopped chocolate into the dough.
- Gently press the dough into the prepared pan in an even layer. Bake for 15-18 minutes, or until the top is light golden brown and slightly firm to the touch. (Do not overbake; I even recommend to slightly underbake!) If desired, sprinkle flaky sea salt on top right after the pan comes out of the oven. Allow cookie bars to cool completely in the pan before removing and slicing.
- Cover and store leftover bars in an airtight container at room temperature for 2 to 3 days.
Julie
So good, my kids love these. I use 73% dark chocolate instead. Never using another cookie bar recipie.
Anne
Hi! Can I make the cookie batter 1 day ahead and put them in the fridge before baking?
Mike Johnson
Absolutely! Your best bet will be to scoop the dough first and then cover the baking tray with plastic wrap.
Nephe
Hi I've made this recipe twice already and the flavour is incredible!
But I can't seem to get the timing just right. The first round, I tested after 15 min, but the top seemed a bit too soft when I pressed down on it, so I put the pan back in to bake for the full 18 min. Sadly, it ended up drying out - not a lot, but by the time it finished cooling in the pan, it was no longer gooey.
This round, I tested after 16 min and it seemed a bit firmer to the touch, so I took your advice about erring on the side of under-baking and took the pan out to cool all the way before slicing. A little later, it "collapsed", leaving crusty ridges on all 4 sides - so sad.
Mind you, the contrast is actually rather nice, texture-wise - gooey centre and crusty sides, yummm.
But I'd really like to make a gift batch for some friends, so the sunken look wouldn't work. Any advice about how I can get it just right, thanks?
Mike Johnson
That's just sort of how they come out unfortunately as a small batch recipe! I tested this recipe with additional flour to try and make them perfectly even and the taste/texture was noticeably different (in an unpleasant way lol).
Nephe
Gee, really? Hmm thanks for letting me know - thought I'd messed up somewhere haha. Well, I'll still make them for myself - they're delicious and just the right size.
I guess for the gift pack, I should switch to one of your full-batch recipes. Which do you recommend?
Mike Johnson
If you're looking for something with the same flavor profile, then I'd say my brown butter chocolate chunk cookies. If you're looking for something with minimal work, however, then I'd say any one of my brownie recipes! Hope this helps!
Addie’s Mom
It’s going to be 109 today in the deserts & I’m baking. Crazy but I’ve had such a chocolate cookie craving that I had to make these. The other reviewers are correct so delicious I had a little vanilla paste to use up so I used it and the 1/2 tsp called for and you can smell the deliciousness! Also made the blueberry muffins also delicious & I will leave a separate review. Thank you for your wonderful recipes small batch is great for small households & thanks for the newsletters I love reading it and the motivation to bake year round.
Mike Johnson
Thank you so much for your kind words!! I'm so glad you enjoy these cookie bars too! 😄
Mel
Holy sh*t. Those were my words after the first bite. I have no clue why these cookies are so good, but to me, they are perfect - soft, chewy, salty and delicious. I didn’t have the exact ingredients but went for it anyway. Will be making again SOON with dark brown sugar and dark chocolate. Don’t skip the flaky salt!!!
Nina
Not to be dramatic but these cookie bars are SO CRAZY GOOD they instantly have become a staple in my household. The dough to chocolate ratio is perfection and I love the texture.
Sonja Smith
So good I made it twice this week ?
So much for “small batch”
Meagan
Followed recipe exactly and turned out wonderful!!