Small Batch Cookie Bars
These small batch cookie bars are soft, chewy and loaded with chocolate chips. They're an easy one-bowl dessert baked in a 9x5 loaf pan.
Servings: 8 servings
Calories: 353kcal
Ingredients
- ½ cup (1 stick, 113 g) unsalted butter melted and slightly cooled
- ½ cup (107 g) packed light brown sugar
- 6 Tablespoons (75 g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup + 2 Tablespoons (143 g) all-purpose flour spooned and leveled
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (130 g) semi-sweet chocolate chips
Instructions
- Prepare the pan. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick cooking spray, or line it with parchment paper leaving an overhang for easy removal.
- Combine butter and sugars. In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar together until combined. ½ cup (1 stick, 113 g) unsalted butter ½ cup (107 g) packed light brown sugar 6 Tablespoons (75 g) granulated sugar
- Add egg and vanilla. Beat in the egg and vanilla until combined. Scrape down the sides and bottom of the bowl as needed. 1 large egg 1 teaspoon vanilla extract
- Add dry ingredients. Add the flour, baking soda, and salt. Mix on low speed just until a thick blondie dough forms. Do not overmix. 1 cup + 2 Tablespoons (143 g) all-purpose flour ¼ teaspoon baking powder ¼ teaspoon salt
- Add chocolate. Fold in the chocolate chips with a spatula. ¾ cup (130 g) semi-sweet chocolate chips
- Fill the pan. Press the dough evenly into the prepared loaf pan. The mixture will be thick and sticky. Sprinkle a few additional white chocolate chips over the top.
- Bake. Bake for about 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs. I’d start checking around 18 minutes—you want these slightly underdone rather than dry.
- Cool. Let the blondies cool completely in the pan before lifting them out and slicing.
Notes
- Chocolate chips: Semi-sweet chocolate chips work well here, but you can substitute milk chocolate, dark chocolate, or chocolate chunks.
- Flour: For the most accurate results, weigh the flour. If measuring by volume, spoon it into the measuring cup and level it off.
- Storage: Store cooled cookie bars in an airtight container at room temperature for up to 3–4 days.
- Freezing: Freeze cooled, individually wrapped bars in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Make ahead: The bars can be baked a day ahead. Keep them tightly covered at room temperature and wait to slice them until completely cool.
Nutrition
Calories: 353kcal | Carbohydrates: 43g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 88mg | Potassium: 155mg | Fiber: 2g | Sugar: 29g | Vitamin A: 393IU | Calcium: 36mg | Iron: 2mg