Delicious Small Batch Chocolate Chip Cookie Bars: Your Loaf Pan Secret for Perfect Chewy Treats

Craving the warm, comforting taste of homemade chocolate chip cookies but don’t want to bake a giant batch? We’ve got the perfect solution for you! Turn your favorite treat into Small Batch Chocolate Chip Cookie Bars, expertly crafted in a loaf pan. This ingenious method is not only easier and faster than scooping individual cookies, but it also guarantees a perfect texture without the worry of them spreading too thin. Say goodbye to excessive baking and hello to perfectly portioned, incredibly delicious cookie bars.

Welcome to Homemade In The Kitchen! (If you’re wondering where Chocolate Moosey went, you can catch up on all the details in my announcement post). To mark this exciting new chapter, I couldn’t think of a better way to kick things off than with a recipe close to my heart: my absolute favorite dessert, presented in a convenient small-batch format – these irresistible Small Batch Chocolate Chip Cookie Bars, baked right in a standard loaf pan!

I’ve already successfully adapted recipes like my Small Batch Fudge Brownies and Small Batch Lemon Bars for small-scale baking. It was only a matter of time before I brought you cookies in this incredibly convenient and satisfying form. For me, the ideal chocolate chip cookie boasts a soft and wonderfully chewy middle, perfectly complemented by slightly crispy, golden-brown edges. If you share this sentiment, then these cookie bars are guaranteed to deliver that exact, exquisite texture you crave.

Why Bake Cookie Bars in a Loaf Pan? Unveiling the Benefits

You might be asking, “Why bake cookies in a loaf pan instead of on a baking sheet?” The answer is simple: it’s a game-changer for small-batch baking! This method offers a multitude of advantages that make your baking experience smoother and the results even more delightful:

• Faster and Easier: Forget the tedious process of scooping individual cookie dough balls onto a tray. With a loaf pan, you simply pat the dough in, and you’re done! This significantly cuts down on prep time and effort.
• No More Spreading Worries: A common frustration with traditional cookies is them spreading too thin, especially if your oven temperature is off or your butter is too soft. Baking in a loaf pan contains the dough, ensuring a consistent thickness and preventing any unwanted spreading.
• Every Piece is an “End Piece”: For many, the chewy, slightly crisp edges of a cookie are the best part. When you bake cookie bars in a loaf pan, every single slice offers that sought-after edge texture, eliminating any “fights” over the corner pieces!
• Perfect for Small Cravings: When you only want a few cookies for yourself or to share with one other person, a loaf pan yields just the right amount, preventing leftover temptations or wasted ingredients from a large batch.
• Consistent Baking: The contained environment of a loaf pan often leads to more even baking, resulting in a uniform texture throughout the bar.

The Quest for the Perfect Small Batch Cookie Bar: Our Recipe Development Journey

Initially, the concept for these small batch cookie bars seemed straightforward: simply take my beloved small batch chocolate chip cookie recipe and, instead of dropping individual cookies onto a sheet, press the dough into a loaf pan. However, as is often the case with recipe development, what seems simple on paper can present interesting challenges in practice.

My first attempts resulted in a peculiar outcome: the cookie dough would rise beautifully in the middle during baking, creating a tempting puff, but then, upon cooling, it would inexplicably sink, leaving behind a giant, albeit delicious, “sinkhole” in the center. While tasty, it certainly wasn’t the uniform, aesthetically pleasing cookie bar I envisioned.

The obvious culprit for the sinking middle seemed to be the leavening agent, specifically baking soda, which is responsible for the dough’s rise. I began by reducing the amount of baking soda, even bringing it down to a minuscule 1/8 teaspoon. Yet, the persistent sinking issue remained. Just as I was contemplating the addition of baking powder alongside the baking soda, a timely message arrived from my friend Susan, the renowned Miss Cookie Queen herself, suggesting the exact same idea! It might sound counterintuitive to add another leavening agent when trying to prevent sinking, but baking powder has a different chemical reaction and can help stabilize the baking soda, providing a more consistent lift and preventing the dreaded collapse.

The addition of baking powder certainly helped, but the bars still weren’t quite perfect. There was still a slight structural weakness. I continued to ponder what else could contribute to sinking in cookies. Typically, sinking is a clear indicator that the internal structure isn’t stable, often pointing to an imbalance in the flour-to-liquid ratio.

However, when examining my recipe, there wasn’t any obvious liquid component in the dough – no milk, not even extra egg white. While vanilla extract is a liquid, its minute quantity would be negligible in throwing off the overall ratio. The mystery persisted.

Then, the revelation struck! Although there isn’t an obvious liquid like milk or egg whites, sugar, when heated and melted during baking, essentially transforms into a liquid. This means that if there’s too much sugar in proportion to the flour, the structure simply won’t hold up once the cookie bars begin to cool, leading to that frustrating sinking. With this insight, I cut back on the sugar content in the recipe, and voilà – the cookie bars finally held their shape beautifully! There’s still a very slight dip in the middle, but this is a natural characteristic of baking in a loaf pan. Think of it as merely enhancing that delightful “end piece” chewiness for every single slice.

After enduring at least six rigorous rounds of recipe testing, I can confidently say that I’ve cracked the code! I believe I’m the first to successfully develop a truly “small batch” chocolate chip cookie bar recipe specifically designed for a loaf pan, yielding perfectly sized portions. During my research, I scoured the internet for similar recipes, hoping to compare notes, but every “small batch” cookie bar recipe I found was made in an 8×8-inch pan. While delicious, an 8×8 pan produces a much larger batch than what most people mean by “small batch.” My friends, this is true small batch baking, perfect for those times when you only need a few indulgent treats!

Storing and Enjoying Your Cookie Bar Delights

These Small Batch Chocolate Chip Cookie Bars are best enjoyed fresh, but if you happen to have any leftovers (a rare occurrence!), they store beautifully. Simply wrap individual bars or the entire cooled slab tightly in plastic wrap or place them in an airtight container at room temperature for up to 3-4 days. For longer storage, I’ve personally tested freezing them. I wrapped a few pieces in plastic wrap and tucked them into my freezer, and I can confirm they freeze exceptionally well. To enjoy from frozen, simply let them thaw at room temperature for a bit, or gently warm them in the microwave for a few seconds for that fresh-baked feel.

Explore More Small Batch & Chocolate Chip Delights!

If you’re as enthusiastic about small batch baking as I am, or if you simply can’t get enough of chocolate chip goodness, I have a treasure trove of other recipes you’ll love. Whether you prefer traditional cookies or unique twists, there’s something here for every craving:

• Looking to bake small batch cookies instead of bars? Check out my classic Small Batch Chocolate Chip Cookie recipe and these delightful Chocolate Chip Snowball Cookies.
• For those moments when only one chocolate chip cookie will do, my Single Serving Deep Dish Chocolate Chip Cookie is your answer.
• Want to roll out and decorate cookies with a chocolate chip twist? Explore my fun Chocolate Chip Cut Out Cookies.
• Getting close to Easter? You absolutely must try my festive Cadbury Egg Stuffed Chocolate Chip Cookies.
• Need a no-bake dessert that still delivers on that chocolate chip cookie flavor? My Chocolate Chip Cookie Dough Cheese Ball is a fantastic choice!

Small Batch Chocolate Chip Cookie Bars

Yield:
6-8 cookie bars

Prep Time:
15 minutes

Cook Time:
23 minutes

Total Time:
38 minutes

Ingredients

• 3/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (4 tablespoons or 2 ounces) unsalted butter, softened
• 1/4 cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 egg yolk, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350F (175C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, using an electric mixer on medium speed, beat together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light, fluffy, and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
4. Beat in the room temperature egg yolk and vanilla extract until fully incorporated and smooth.
5. Reduce the mixer speed to low. Gradually add the dry flour mixture to the wet ingredients, mixing for about 1 minute or until the dough just comes together. The mixture may look a bit dry and crumbly at first, but it will come together as you pat it into the pan. Be careful not to overbeat, as this can result in tough cookie bars. Stir in the semisweet chocolate chips by hand until evenly distributed.
6. Evenly pat the cookie dough into the prepared loaf pan. Ensure the top is as smooth as possible. Bake for 18-23 minutes, or until the edges are golden brown and the center looks set and slightly puffed.
7. Remove the pan from the oven and let the cookie bars cool in the pan for at least 15 minutes before using the parchment paper overhang to lift them out. Transfer the bars to a wire rack to cool completely before slicing and serving. Cooling completely ensures they set properly and are easier to cut into neat bars.

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We hope you love these Small Batch Chocolate Chip Cookie Bars as much as we do! They’re the perfect solution for your cookie cravings, offering all the joy of fresh-baked treats without the commitment of a large batch. Happy baking!