There are days when you want something sweet, but you don’t need a full 9×13 pan sitting on the counter. These small batch chocolate chip cookie bars are just the right size for a couple or a small family. They’re soft, buttery, and made with basic pantry ingredients you probably already have on hand.
This recipe uses simple ingredients and a few basic steps. Once the dough is mixed, it’s spread into a small baking pan and baked until the edges are golden and the center is just set.
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How to Make
- Preheat oven to 350 degrees F.
- Prepare an 8 x 8 inch square baking dish with butter or non-stick spray. Set aside.
- In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, combine the butter, brown sugar, granulated sugar, egg, and vanilla.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and cornstarch.
- In two increments, add the flour mixture to the butter mixture. Mix only until the ingredients are incorporated.
- Add the 1/2 cup chocolate chips. Mix them into the batter.
- Put the dough into the square baking dish and spread to the sides. Try to make it as even as possible.
- Sprinkle additional chocolate chips on top of the batter.
- Bake for 25 minutes.
- Cookies bars are done when the dough is puffy and the top is lightly brown. Do not overbake.
- Let cool 15 minutes before cutting.
Pro Tips
- Use a spoon to press the dough evenly: spread the dough into the pan with the back of a large stainless steel spoon. If it starts to stick, lightly dip the spoon in flour. That small step makes smoothing the top much easier.
- Line the pan with parchment paper: for easy removal and clean slices, line the baking pan with parchment paper before adding the dough. Once the bars are completely cool, lift the entire slab out of the pan and place it on a cutting board before slicing.
- Do not overbake: the center should look just set when you remove the pan from the oven. It should not be glossy or wet, but it will still feel soft. The bars will continue to firm up as they cool.
- Cut them small: these bars are buttery and rich, so a small square goes a long way. The nutrition information is based on 12 smaller bars. If you prefer larger portions, simply cut the pan into 9 squares instead.
Frequently Asked Questions
MY FAVORITE BAKING TOOLS
- white 8×8 inch baking dish
- stainless steel cookie spatula
- magnetic measuring spoons
- wood measuring cups
- small cooling rack
These chocolate chip cookie bars are one of my favorite small desserts, but there are several other easy bar recipes on the site as well. If you enjoy peanut butter, try my peanut butter oatmeal bars. These snickerdoodle bars are perfect when you’re craving cinnamon and sugar, and these strawberry bars are a great option when you want something with a fruity flavor. See all my best chocolate recipes.
Small Batch Chocolate Chip Cookies Bars
Ingredients
- 6 tablespoons butter (softened)
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (decrease to 1/4 teaspoon if using salted butter)
- 1/2 teaspoon cornstarch
- 1/2 cup semi-sweet chocolate chips (plus more for sprinkling on top)
Instructions
- Preheat oven to 350 degrees F.
- Prepare an 8 x 8 inch square baking dish with butter or non-stick spray. Set aside.
- In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, combine the butter, brown sugar, granulated sugar, egg, and vanilla.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and cornstarch.
- In two increments, add the flour mixture to the butter mixture. Mix only until the ingredients are incorporated.
- Add the 1/2 cup chocolate chips. Mix them into the batter.
- Put the dough into the square baking dish and spread to the sides. Try to make it as even as possible.
- Sprinkle additional chocolate chips on top of the batter.
- Bake for 25 minutes.
- Cookies bars are done when the dough is puffy and the top is lightly brown. Do not overbake.
- Let cool 15 minutes before cutting.
Notes
- I prepare my baking pans with Baker’s Joy.
- To make spreading the dough easier, dip the back of a large stainless steel spoon in a bit of flour.
- Nutrition facts are based on cutting the batch into 12 bars. For bigger bars, simply cut the batch into 9 pieces.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back and click the stars above to leave a comment and rating. I appreciate your help. Thank you!
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A fantastic recipe for us, as empty-nesters, that want a delicious treat without being tempted to eat the entire 9×13 pan nimble by nimble! :)
Your recipes are easy , affordable, pleasing to look at and Delicious. Thank you
always love your recipes!