Name: Chewy Small Batch Chocolate Chip Cookie Bars
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 bars
Cuisine: American

Chewy Small Batch Chocolate Chip Cookie Bars

Chewy Small Batch Chocolate Chip Cookie Bars cover

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Chewy Small Batch Chocolate Chip Cookie Bars

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Instructions

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Instructions

Preheat the oven to 350°F (177°C). Grease a loaf pan with baking spray or neutral oil. Line the bottom and sides of the pan with parchment paper, leaving a slight overhang. Set aside.

Add the melted butter and brown sugar to a medium mixing bowl. Whisk until smooth, about 1 minute. Then, mix in the egg yolk and vanilla extract. Whisk until the mixture is thickened and lighter in color, another 1-2 minutes.

Next, add the flour, cornstarch, baking powder, and salt. Fold the dry ingredients into the wet ingredients until the batter is about 75% mixed. Then, fold the the semi-sweet chocolate chips into the batter until there are no more streaks of flour. Don't over-mix!

Evenly spread the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top, if desired. Bake the cookie bars for 18-20 minutes, or until the edges are set and the centers are still a bit under-done. Don't over-bake or the bars will come out dry!

Let the cookie bars cool in the pan completely. Then, run a butter knife around the edge of the bars. Use the parchment paper to carefully release the cookie bars from the pan. Cut them into 6-8 bars and enjoy!

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Tips & Tricks (5)

Brown Your Butter First 🧈
Melt the unsalted butter and let it brown for 2-3 minutes to develop deep, nutty flavors that elevate the entire bar's taste profile beyond standard chocolate chip cookies.
Cornstarch is Your Chewiness Secret ✨
The cornstarch inhibits gluten development and absorbs moisture, creating that signature chewy texture—don't skip it or substitute it with extra flour.
Use Only the Egg Yolk 🥚
The yolk's emulsifiers and fat create richness and fudgy texture, while whites would make the bars cake-like; this single ingredient change is crucial for optimal results.
Under-Bake by 1-2 Minutes ⏱️
Remove the bars when the edges are set but the center still jiggles slightly—they'll continue cooking as they cool, resulting in chewy centers instead of dry bars.
Chill Your Dough Before Baking 🧊
Refrigerate the dough for at least 30 minutes to relax the gluten and prevent excessive spreading, ensuring thicker, chewier bars with defined edges in your loaf pan.