These Small Batch Chocolate Chunk Cookie Bars are full of chocolatey goodness, soft yet chewy, and irresistible! This mini-batch recipe is beyond easy and perfect for an individual or a family of two.
Making these Chocolate Chunk Cookie Bars is quicker than baking the cookies and yet satisfies the craving for chocolate chip cookies. This recipe is perfect to add to your easy and quick recipes list.
About Chocolate Chunk Cookie Bars
After making quantities of baking recipes, I have started small-batch recipes for a quick treat and portion control. So, I also decided to share on my blog for those who want to make desserts for an individual or two.
Also, I think that small-batch recipes are perfect for those new to baking and want to start with small-sized baked goods and desserts.
I decided to start sharing the small-sized recipes with these chocolate chunk bars. And I hope to share more desserts for two with my readers.
These chocolate chunk bars are easy and quick to make with a few ingredients. They are soft, chewy, and loaded with chocolate chunks. However, you can also use chocolate chips instead of chunks.
I like dark chocolate for these cookie bars, but you can also use semi-sweet chocolate chunks or chips.
Why You Will Love These Bars
- These Chocolate Chunk Bars are soft, chewy, and irresistible.
- They are loaded with chocolate chunks.
- It is a small-batch recipe and perfect for an individual or a family of two.
- They are easier and quicker to make than cookies.
- It is an eggless and vegetarian recipe.
- The small-batch recipe is also perfect for beginner bakers.
Ingredients
- All-Purpose Flour: I have used unbleached all-purpose flour, and I recommend using the same.
- Baking Powder and Baking Soda: These leavening agents help make cookie bars soft and chewy.
- Salt: It provides a great contrast to the sweetness of the cookies.
- Butter: Use unsalted and melted butter. It is an essential element for buttery and delicious cookie bars.
- Brown Sugar and Granulated Sugar: Brown and white sugar provide the sweetness and construct the cookie bars. Brown sugar makes these chocolate chunk cookie bars soft, moist, and chewy.
- Milk: It adds essential moisture to the bars.
- Vanilla: Use pure vanilla for the best flavor.
- Chocolate: I used a dark chocolate bar with 70% cocoa and chopped it for this recipe. However, you can use semi-sweet chocolate or chocolate chips.
How To Make Chocolate Chunk Cookie Bars
- Preheat the oven to 350°F (180°C).
- Grease a 6-inch square pan and line it with parchment paper.
- Instead of a square pan, you can also use an 8×4-inch loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a small bowl and set aside.
- Add melted butter, brown and granulated sugar, vanilla, and milk in a medium mixing bowl.
- Whisk well until everything is combined.
- Add the flour mixture to the wet ingredients and mix until just combined.
- Fold the chocolate chunks into the cookie bar dough.
- Transfer the dough to the prepared pan and spread it evenly.
- Top it with more chocolate chunks if you desire.
- Bake for 16-18 minutes or until the top is light golden and firm to touch.
- You can also check the doneness by inserting a toothpick in the center.
- Do not overbake the cookie bars.
- Allow cookie bars to cool completely before removing from the pan.
- Slice the cookie bars as you desire and enjoy!
Storing Suggestions
- These Eggless Chocolate Chunk Cookie Bars are hard to resist, and the recipe is a small batch. But, if you still have leftovers, cover them tightly and keep them at room temperature for 3 days.
- You can also refrigerate them for up to a week and bring them to room temperature before serving.
- These Small Batch Chocolate Chunk Cookie Bars also freeze well. Freeze them in a freezer-safe bag or container for up to a month. Warm the frozen cookie bars in the microwave and serve.
Baking Tips
- Brown Sugar: You can use either light or dark brown sugar. If you do not have brown sugar, you can use granulated sugar.
- Chocolate Chunks: I like to use dark chocolate for these cookie bars, but you can also use semi-sweet chocolate or chocolate chips instead of chocolate chunks.
- Baking: These cookie bars must not be overbaked, so keep an eye on your oven after 14 minutes. Underbaked cookie bars will taste better than overbaked!
- Scaling: It is a specifically small-batch recipe, but you can double the recipe if you want. If you double the recipe, bake the cookie bars in an 8-inch square pan.
More Chocolate Recipes
Recipe Card
Small Batch Chocolate Chunk Cookie Bars (Eggless)
These Small Batch Chocolate Chunk Cookie Bars are full of chocolatey goodness, soft yet chewy, and irresistible! This mini-batch recipe is beyond easy and perfect for an individual or a family of two.
Ingredients
- ¾ cup (90g) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup (57g) unsalted butter melted and slightly cooled
- ¼ cup (50g) dark brown sugar
- 2 tablespoon (25g) granulated sugar
- ½ teaspoon pure vanilla
- 2 tablespoon (30ml) milk
- ½ cup (85g) chocolate chunks (dark or semi-sweet)
Instructions
- Preheat the oven to 350°F (180°C). Grease a 6-inch square pan and line it with parchment paper. Instead of a square pan, you can also use an 8×4-inch loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a small bowl and set aside.
- Add melted butter, brown and granulated sugar, vanilla, and milk in a medium mixing bowl. Whisk well until everything is combined.
- Add the flour mixture to the wet ingredients and mix until just combined. Fold the chocolate chunks into the cookie bar dough.
- Transfer the dough to the prepared pan and spread it evenly. Top it with more chocolate chunks if you desire.
- Bake for 16-18 minutes or until the top is light golden and firm to touch. You can also check the doneness by inserting a toothpick in the center. Do not overbake the cookie bars.
- Allow cookie bars to cool completely before removing from the pan. Slice the cookie bars as you desire and enjoy!
Storing Suggestions
- These Eggless Chocolate Chunk Cookie Bars are hard to resist, and the recipe is a small batch. But, if you still have leftovers, cover them tightly and keep them at room temperature for three days.
- You can also refrigerate them for up to a week and bring them to room temperature before serving.
- The Small Batch Chocolate Chunk Cookie Bars also freeze well. Freeze them in a freezer-safe bag or container for up to a month. Warm the frozen cookie bars in the microwave and serve.
Notes
- Brown Sugar: You can use either light or dark brown sugar. You can use granulated sugar if you do not have brown sugar.
- Chocolate Chunks: I like to use dark chocolate for these cookie bars. But you can also use semi-sweet chocolate. Also, instead of chocolate chunks, you can use chocolate chips.
- Baking: It is essential to avoid overbaking these cookie bars. So keep an eye on your oven after 14 minutes. Underbaked cookie bars will taste better than overbaked!
- Scaling: It is a specifically small-batch recipe, but you can double the recipe if you want. If you double the recipe, bake the cookie bars in an 8-inch square pan.
Nutrition (Approximate Values)
Calories : 256kcalCarbohydrates : 32gProtein : 3gFat : 13gSaturated Fat : 8gPolyunsaturated Fat : 1gMonounsaturated Fat : 4gTrans Fat : 0.3gCholesterol : 22mgSodium : 168mgPotassium : 117mgFiber : 2gSugar : 18gVitamin A : 250IUVitamin C : 0.01mgCalcium : 36mgIron : 2mg
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