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Chocolate chip cookie bars stacked up on a white plate with a jar of milk in the background.
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5 from 8 votes

Small-batch Chocolate Chip Cookie Bars

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 bars
Calories 313kcal
Author Kristine Underwood

Ingredients

  • 1/2 cup unsalted butter (melted and cooled)
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cup flour (all-purpose)
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup chocolate chips

Instructions

  • Preheat oven to 350 degrees and line an 8 x 8 pan with parchment paper or spray with nonstick cooking spray.
  • In a microwave safe bowl, melt butter and let it cool slightly.
  • Whisk in the brown sugar until smooth and melted.
  • Add egg and vanilla extract and mix until incorporated.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and sea salt.
  • Slowly add flour mixture to wet ingredients and mix until just combined. Do not over-mix.
  • Gently fold in the chocolate chips.
  • Pour batter into prepared pan and sprinkle the top with a few more chocolate chips, if desired.
  • Bake for 20 minutes, rotating the pan halfway through. When the bars are done, the top will be golden brown and slightly puffed up.
  • Let cookie bars cool in the pan. Then carefully lift them from the pan, and slice into 9 square bars.
  • Store cookie bars in an airtight container for a 4-5 days or freeze for up to three months.
Nutrition
Serving: 1 bar | Calories: 313kcal | Carbohydrates: 43g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 185mg | Potassium: 118mg | Fiber: 1g | Sugar: 28g | Vitamin A: 347IU | Calcium: 48mg | Iron: 2mg