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!
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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
- 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)
- 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.
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