• 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 8x4-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.