These small-batch chocolate chip cookie bars are made with brown butter, brown sugar, and plenty of dark chocolate chunks. They have chewy centers, golden edges, and a lovely caramel-like flavor from the browned butter. The dough comes together without a mixer or any chilling, and the whole batch bakes in a regular loaf pan!
Sometimes you just want a few cookies without making a whole batch, and that’s where these cookie bars come in. This recipe makes six bars, and because you’re pressing the dough into a pan instead of scooping individual cookies, there’s very little hands-on work.
The brown butter is my favorite part. It adds so much flavor to a simple cookie dough, and it works especially well with the dark chocolate and a little flaky salt on top.
Why you’ll love these cookie bars
- Small batch: Makes a small batch of cookie bars in a standard 9×5-inch (23×13 cm) loaf pan.
- Brown butter: Adds a rich, nutty flavor without needing any extra ingredients.
- No chilling: Once the dough is mixed, it can go straight into the oven.
- Chewy centers: The edges bake up golden while the middle stays soft and chewy.
- Easy to make: No stand mixer, cookie scoop, or individual dough balls needed.
If you’re after a larger batch, try my M&M cookie bars instead.
The ingredients
You only need a few basic baking ingredients to make these cookie bars. The exact amounts are in the recipe card below.
- Butter: I use brown butter for extra flavor. Both salted and unsalted butter will work, though you may want to reduce the added salt slightly if using salted butter.
- Brown sugar: Adds moisture, chewiness, and a little caramel flavor.
- Granulated sugar: Helps the edges become golden and slightly crisp.
- Egg yolk: Since this is a small batch, you only need one yolk. It adds richness and helps bind the dough.
- Milk: Just a tablespoon to bring everything together.
- Vanilla: Vanilla extract or paste both work.
- All-purpose flour: Gives the bars their structure. Weighing the flour is the most accurate option.
- Baking soda and baking powder: A small amount of each helps the bars rise slightly while keeping their chewy texture.
- Salt: Balances the sweetness. I also like adding flaky salt after baking.
- Dark chocolate: I prefer chopping a chocolate bar into chunks because you get a mix of larger melted pockets and smaller pieces throughout the dough. Semisweet chocolate chips work too.
brown butter
Brown butter is simply butter that’s been cooked until the milk solids turn golden brown. As the butter cooks, it develops a nutty, almost caramely taste that adds so much flavor to cookies.
For this recipe, melt the butter in a small saucepan over medium heat. Once it’s melted, continue cooking for a few minutes. The butter will foam and sizzle as the water evaporates, and you’ll start to see little golden-brown specks forming on the bottom. Keep an eye on it at this stage because it can go from beautifully browned to burnt quite quickly.
Once the butter smells nutty and the milk solids are golden amber, pour it into a mixing bowl, making sure to include all those browned bits. That’s where much of the flavor is!
Let it cool for 5 to 10 minutes before mixing the dough.
How to make small-batch cookie bars
- Melt the butter in a small saucepan and continue cooking until golden brown and nutty.
- Pour it into a mixing bowl and leave it to cool down.
- Add the brown sugar, granulated sugar, egg yolk, milk, and vanilla to the cooled brown butter.
- Mix in the dry ingredients and chocolate chips to form a thick cookie dough.
- Press it into a lined 9×5 inch loaf pan.
- Bake for around 18-20 minutes until the edges are golden brown and the top looks set. Sprinkle with flaky salt while still warm.
- Let the cookie bars cool in the pan for at least 30 minutes before carefully lifting them out. They’ll still be very delicate while warm, so let them cool for another 15 to 20 minutes before slicing.
Variations
- Milk chocolate: Swap the dark chocolate for milk chocolate if you prefer a sweeter cookie bar.
- Nuts: Replace some of the chocolate with chopped toasted walnuts or pecans.
- Orange zest: Add 1 tsp of finely grated orange zest to the dough for orange chocolate cookie bars.
Storing
Store the cooled cookie bars in an airtight container at room temperature for up to 2 weeks.
You can also freeze the unbaked dough. Press it into a parchment-lined loaf pan and freeze until firm. Lift the frozen dough out, wrap it well, and store it in the freezer for up to 3 months.
When you’re ready to bake, place the frozen cookie dough slab back into a lined loaf pan and bake straight from frozen. It may need a few extra minutes in the oven.
Related recipes
- Swirled Biscoff cookies
- Chocolate chip cookies without browned sugar
- Small-batch peanut butter cookies
- Oatmeal Chocolate Chip Bars
Small-Batch Chocolate Chunk Cookie Bars
Ingredients
- 75 g butter
- 95 g all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg yolk
- 50 g granulated sugar
- 50 g soft brown sugar
- 1 Tablespoon milk
- 1/2 teaspoon vanilla paste or extract
- 90 g semi-sweet chocolate
- Flaky salt to serve
Instructions
- Melt the butter in a small saucepan over medium heat. Continue cooking for around 3-4 minutes, until the milk solids turn deep golden brown and the butter smells nutty. Pour into a heat-proof mixing bowl, including the browned bits, and let cool for 5 to 10 minutes.
- Preheat the oven to 350°F (180°C). Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving an overhang so you can lift out the cookie bars later.
- Add the brown sugar, granulated sugar, egg yolk, milk, and vanilla to the cooled butter. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until a thick dough forms.
- Fold in most of the chopped chocolate, reserving a few pieces for the top.
- Press the dough evenly into the prepared loaf pan and scatter the remaining chocolate over the surface.
- Bake for around 18-22 minutes, until the edges are golden brown and the top is set.
- Let the cookie bars cool in the pan for at least 30 minutes before carefully lifting them out. They'll still be very delicate while warm, so let them cool for another 15 to 20 minutes before slicing.
Hey , thank you for sharing the lovely recipe . Please advise what to use in place of egg for a vegetarian . Thank you .