If you love chocolate chip cookies…. or chocolate chip cookie bars….. or any combo of the words chocolate chips and cookie you need to read this.
No seriously. You need this.
Your cookies need this.
The heavens will part and little cherubs will sing and you will never make them another way again.
Are you ready for it? Cinnamon.
That’s the secret ingredient to my chocolate chip cookies, bars, etc. It totally elevates the humble cookie and makes it all the more worth every calorie.
So now that I have you intrigued, let me give you a recipe for Small Batch Chocolate Chip Cookie Bars. They are perfect because not only are they scrumptious, they are a small batch so you can get that dessert jolt you need without eating an entire lasagna pan size worth of cookie bars.
And because you know that I can’t stand having to scroll for a bagillion and one days to finally get to the recipe on a blog post, I’m gonna share it here and now. Helpful tips are posted after the recipe card. Do you need a small ceramic baking dish? I’ll link one similar to mine below.
Will you just do me a big favor please? Show some love and comment and share this post on Pinterest, Instagram, etc. so that others can find this delightful little trick. Thank you!
Are you looking for a small portion yet sumptuous cookie bar? This is the one! The secret ingredient? Cinnamon.
- 1/2 C. of butter (1 stick or 4oz.)
- 1/2 C. brown sugar
- 1/4 scant C. granulated sugar
- 1 large egg
- 1 1/2 t. vanilla
- 1/4 t. cinnamon
- 1 C. flour
- 1/2 t. baking soda
- 1/2 t. baking powder
- 3/4 C. chocolate chips
- 1/4 C. chopped walnuts
- Preheat over to 375 degrees Fahrenheit
- Grease an 11 x 8 pan well.
- In a mixer (or by hand, if your butter is completely softened) cream together the butter, brown sugar and granulated sugar.
- Add in the egg and mix till combined.
- Add in vanilla till combined.
- Mix in cinnamon.
- Add in flour, baking soda and baking powder and mix till combined. Do not over mix.
- Press into your greased pan with slightly damp hands.
- Sprinkle on chocolate chips and walnuts and press in lightly.
- Bake on the middle rack for 15 minutes until the sides are lightly brown. Do not over bake, as they will dry out.
- *note, the middle will not look browned; it will look puffy. It will settle as it cools.
- Cool completely before cutting.
If using an 8 x 8 pan reduce the amount of chocolate chips to 1/2 cup. You may also need to add 2 minutes to the baking time.
Dampen your hands to press down the dough into the greased pan. This prevents the dough from sticking. It works wonders when making rice crispy treats too.
Don’t have 11 x 8 bake ware? Here are some similar to mine.
*Please note that this is not a sponsored post. All opinions are my own. By purchasing through the link above you are supporting this blog. Thank you!
Did you try out the cinnamon in your favorite cookie recipe? Or did you try this Small Batch Cookie recipe out? Let me know in the comments below!
Unless otherwise noted, all photos are taken by yours truly and are exclusive content of this blog.