Small Batch Chocolate Chip Cookie Bars

If you're like me and sometimes crave cookies but don't wanna chill it and roll the cookie dough into balls and THEN bake it? Seems like a lot of work sometimes, then these small-batch cookie bars are perfect for you, they’re easier and faster than scooping cookies plus they won’t spread too thin.

In my opinion, the perfect chocolate chip cookie is soft and chewy in the middle while slightly crispy on the edges. If you agree, then these cookie bars have the perfect texture for you.

Why bake cookies in a loaf pan? It’s faster, easier, and you don’t have to worry about them spreading too thin. It also turns each piece into an end piece, which means no more fighting for the corner (there may, however, still be fighting for the last cookie).

Why are small batch recipes perfect?

Small Batch recipes are absolutely perfect because they require minimal ingredients, no chill time, super quick, and perfect for a few people!!

So, what do I need to make these small-batch cookie bars?

Your basic ingredients like some butter, white sugar, brown sugar, an egg yolk, flour, baking powder and soda, vanilla extract, chocolate (as much as you want), and a 9"x5" loaf pan or one similar to it

How do I make them?

• Preheat: Preheat your oven to 350F or 180C and line a loaf pan with parchment with a slight over-hang (lining it with parchment will make it easier to take the out of the pan after baking)

• Combine: In a medium-sized bowl, combine sugars, egg yolk, and butter. Then sift in the flour, baking powder, and soda, salt, and chocolate. Mix until just combined

• Bake: Add the dough to the prepared tin and bake for 20-22 minutes

• Cool: Let cool in the pan for 5 minutes, and then using the overhang of the parchment, remove the cookie bars from the pan. Place them on a cooling rack, and let cool completely before slicing and serving.

Yield: 4-8 pieces

Ingredients:

1/4 cup (56g) Unsalted butter, softened

3T (38g) Brown sugar

3T (38g) White sugar

1/2t Vanilla extract

1/4t Salt

1 egg yolk

3/4 cup (90g) All-purpose flour

1/4 cup (40g) Chopped chocolate or Chocolate Chips

Optional: Flaky salt

Directions:

1. Preheat oven to 180 C (350 F). Grease and line a 9"x5" loaf pan.

2. In a medium-sized bowl, combine butter, brown sugar, and white sugar and whisk for 1-2 minutes until light, and fluffy. Then add the vanilla extract, egg yolk, and salt and mix until well combined. Sift in flour, baking soda, baking powder, and chopped chocolate or chocolate chips (You can also reserve a handful to add as a topping) and mix until well combined. DO NOT OVERMIX.

3. Place all the dough into your prepared tin and press down and spread out as evenly as possible sprinkle the remaining chocolate over the dough.

4. Bake the brownies for 20-22 minutes. (20 minutes will yield a softer bar whereas 23 minutes will yield a firmer bar)

5. Let cookie bars cool for a few minutes, finish with flaky salt if desired.

Notes:

Store leftovers in an airtight container in the refrigerator for up to east 5 days. These can also be frozen in an air-tight container