• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
MikeBakesNYC
  • Recipes
    • Recipe Index
    • Bars
    • Breads
    • Brownies
    • Cakes
      • Bundt Cakes
      • Cheesecakes
      • Cupcakes
      • Layer Cakes
      • Sheet & Snack Cakes
    • Cinnamon Rolls
    • Cookies
    • Donuts
    • Ice Cream
    • Macarons
    • Muffins & Scones
    • Pies & Tarts
    • Savory
  • How To's & Resources
  • Cookbooks
  • About
  • Products
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • How To's & Resources
  • Cookbooks
  • About
  • Products
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Bars » Small Batch Chocolate Chunk Cookie Bars

    Small Batch Chocolate Chunk Cookie Bars

    By Mike Johnson ⁠— February 19, 2021 (Updated September 8, 2022) — 4 Comments

    5 from 6 votes

    Jump to Recipe Leave a Comment

    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
    • Ingredients for Small Batch Chocolate Chunk Cookie Bars
    • Small Batch Chocolate Chunk Cookie Bars Recipe Troubleshooting & FAQ
    Small Batch Chocolate Chunk Cookie Bars

    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?!

    Small Batch Chocolate Chunk Cookie Bars

    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

    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!

    Small Batch Chocolate Chunk Cookie Bars

    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
    Print Recipe
    5 from 6 votes

    Small Batch Chocolate Chunk Cookie Bars

    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: American
    Keyword: Brownies & Bars, Cookie Bars, Cookies
    Servings: 8 cookie bars
    Calories: 236kcal
    Author: Mike Johnson

    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)
    Metric - US Customary

    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.

    Nutrition

    Serving: 1bar | Calories: 236kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 114mg | Potassium: 141mg | Fiber: 2g | Sugar: 16g | Vitamin A: 224IU | Calcium: 28mg | Iron: 2mg
    Did you try this recipe?Tag @mikebakesnyc and use the hashtag #mikebakesnyc!

    MikeBakesNYC LLC owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than on this website unless authorization is given. If you enjoyed the recipe and would like to publish it on your site, please re-write it in your own words, and link back to my site and recipe page. Read my Disclosure page. This post may contain affiliate links.

    Filed Under

    BarsCookiesSmall Batch BakingChocolate
    « My Blogging Gear, Tools, & Resources
    Foodtography School Course Review »

    Share this recipe

    615 shares

    Reader Interactions

    Comments

    1. Mel

      February 25, 2023 at 3:50 pm

      5 stars
      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!!!

      Reply
    2. Nina

      June 13, 2022 at 4:28 pm

      5 stars
      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.

      Reply
    3. Sonja Smith

      September 04, 2021 at 11:33 pm

      5 stars
      So good I made it twice this week ?
      So much for “small batch”

      Reply
    4. Meagan

      May 01, 2021 at 11:27 pm

      5 stars
      Followed recipe exactly and turned out wonderful!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Mike!

    I’m the photographer and recipe developer behind Mike Bakes NYC. More about me!

    Footer

    Privacy Policy / Disclosure

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2023