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Best Small-Batch Chocolate Chip Cookie Bars Recipe

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These chewy small-batch chocolate chip cookie bars are a happy accident turned go-to recipe. They have all the flavor of classic chocolate chip cookies without the fuss of scooping, chilling, or baking multiple trays. One pan, one batch, and you get eight perfect bars that stay soft for days.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons (140g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (135g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Melt the butter in a microwave-safe bowl in 20-second intervals until just melted. Let it cool for about 5 minutes until warm, not hot.
  3. In a medium mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy, about 30 seconds.
  4. Add the room-temperature egg and vanilla extract. Whisk vigorously for about 1 minute until the mixture is pale, thick, and slightly lighter in color.
  5. In a separate small bowl, whisk together the flour, baking soda, and salt.
  6. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together gently just until no streaks of flour remain, about 10 to 12 strokes. Do not overmix.
  7. Fold in the chocolate chips with a few gentle strokes until evenly distributed.
  8. Transfer the dough to the prepared pan. Use the spatula or slightly floured fingers to press it into an even layer.
  9. Bake for 18 to 22 minutes, until the edges are golden brown and the center looks set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs attached.
  10. Let the bars cool in the pan on a wire rack for at least 30 minutes. Then use the parchment overhang to lift the entire block out of the pan. Let cool completely on the rack before slicing into 8 even bars.

Notes

Do not skip the cooling time; let bars cool completely before cutting to avoid crumbling. Watch baking time carefully; start checking at 18 minutes. Use a kitchen scale for flour for consistent results. Let melted butter cool properly to avoid cooking the egg. Press dough evenly into the pan for even baking.

Nutrition

Keywords: chocolate chip cookie bars, small batch, chewy, easy, one pan, quick dessert

Find it online: https://vexifood.com/best-small-batch-chocolate-chip-cookie-bars-recipe/