Small Batch Chocolate Chip Cookie Bars in Loaf Pan Recipe
Introduction
These small batch chocolate chip cookie bars are perfect when you want a sweet treat without making a full batch of cookies. Baked in a loaf pan, they’re easy to slice and share, with a chewy, chocolatey center.
Ingredients
- 1/4 cup unsalted butter (softened)
- 1/4 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chunks
Instructions
- Step 1: Preheat your oven to 350°F and line a 9×5 inch loaf pan with parchment paper. Set aside.
- Step 2: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and well combined.
- Step 3: Add the egg yolk and vanilla extract to the bowl, mixing until smooth.
- Step 4: Stir in the flour, baking soda, and salt until just combined. Gently fold in the chocolate chunks.
- Step 5: Press the dough evenly into the prepared loaf pan and smooth the top with a spatula. Sprinkle additional chocolate chunks on top if desired.
- Step 6: Bake for 15-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Step 7: Let the bars cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice into bars and enjoy.
Tips & Variations
- Use a mix of chocolate chips and chunks for varied texture and chocolate pockets in every bite.
- Swap chocolate chunks for nuts or dried fruit to add a different flavor and crunch.
- For extra gooey bars, underbake by a couple of minutes and let them cool completely before cutting.
- If you prefer a crispier edge, bake a few minutes longer but watch closely to avoid burning.
Storage
Store the cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To enjoy after refrigeration or freezing, warm bars briefly in the microwave to soften the chocolate and dough.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use margarine instead of butter?
Butter is preferred for its flavor and texture, but you can use margarine if necessary. The texture may be slightly different, but the bars will still taste good.
What can I use if I don’t have chocolate chunks?
You can substitute chocolate chips or chopped chocolate bars. Alternatively, white chocolate or butterscotch chips work well for a different flavor.
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Small Batch Chocolate Chip Cookie Bars in Loaf Pan Recipe
- Total Time: 30 minutes
- Yield: 6–8 bars 1x
Description
This small batch chocolate chip cookie bars recipe is perfect for when you crave a sweet treat but don’t want to make a full batch of cookies. Baked in a loaf pan, these bars are chewy, buttery, and loaded with rich chocolate chunks. Quick to prepare and bake, they’re an ideal dessert or snack for anyone who loves classic chocolate chip cookies in an easy, shareable bar form.
Ingredients
Cookie Bar Ingredients
- 1/4 cup unsalted butter, softened
- 1/4 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chunks
Instructions
- Preheat and prepare pan. Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper and set aside to prevent sticking.
- Cream the butter and sugars. In a medium bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light, fluffy, and well combined, ensuring a smooth base for the cookie dough.
- Add egg yolk and vanilla. Mix in the large egg yolk and vanilla extract until the batter is smooth and fully incorporated, which adds richness and flavor.
- Incorporate dry ingredients. Stir in the all-purpose flour, baking soda, and salt until just combined to avoid overworking the dough and keep the bars tender.
- Fold in chocolate chunks. Gently fold in the chocolate chunks so they are evenly distributed throughout the dough, promising chocolatey bites in every bar.
- Shape dough in pan. Press the dough evenly into the prepared loaf pan, smoothing the surface with a spatula for even baking. Optionally, sprinkle extra chocolate chunks on top for added texture and appearance.
- Bake. Bake for 15 to 20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean, indicating the bars are fully cooked but still moist inside.
- Cool and slice. Let the bars cool in the pan for 10 minutes to set. Then transfer them to a wire rack to cool completely before slicing into bars to maintain their shape and texture.
Notes
- Make sure your butter is softened but not melted for best creaming results.
- You can substitute chocolate chunks with chocolate chips if preferred.
- Do not overbake to keep the bars soft and chewy rather than dry.
- For easier slicing, refrigerate the bars briefly after cooling completely.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: small batch chocolate chip cookie bars, chocolate chip bars, easy cookie bars, quick dessert, loaf pan cookies, chewy cookie bars
