New This Month

Chocolate Chip Cookie Bars


You can bake these up to ten days ahead and store in the freezer, without cutting into bars; wrap the baking sheet tightly in plastic.

  • Yield: Makes about 3 1/2 dozen
chocolate chip bars

Photography: Sang An


  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more baking sheet
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 1/2 cups packed light-brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 3 cups mixed semisweet- and milk-chocolate chips (about 18 ounces)


  1. Preheat oven to 350 degrees, with rack in center. Generously butter a 12-by-17-inch rimmed baking sheet; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips.

  3. Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack; let cool completely on baking sheet. Use a serrated knife to cut into 1 1/2-by-4-inch bars.

Reviews Add a comment

  • joydoonan
    14 JUL, 2017
    I wish recipes that turn out to be cake would not advertise themselves as "bars" and include a pic that makes them look dense and chewy. Spent a good hour and a half at least on this and I don't even want it.
    7 FEB, 2017
    So great! Although the bake time is less than it says, (20 minutes is perfect) they taste amazing. Will definitely bake again!
  • martinmartinpe
    30 MAY, 2016
    DON'T prepare this recipe as directed-or at all!!! Flour should be about 2 cups not 4, and bake time should be about 20 minutes, not 40-45 minutes! Can't understand why MS staff has not corrected it after so many negative reviews. Too bad I didn't read them first, now I'm out about $7 in ingredients, and have to head to the store again. Thanks a lot, Martha.
  • kst-denissympa
    17 DEC, 2015
    Made these for a work event, awful so dry - not a good thing!
  • KristiBakes
    15 OCT, 2015
    Batch #2. Made in 13x17" sheet/pan. Again, mixture seemed dry, so I increased to 3 eggs. Baked 25 minutes and done perfectly!
  • KristiBakes
    11 OCT, 2015
    I read through all the comments before baking these. Batch #1. Made in a 9x13 glass pan. The mixture was VERY dry, so I added an extra egg. Baked for nearly 50 minutes at 350 and they still didn't get done in the center. (I had to cover lightly with aluminum foil at the 25 minute mark as the edges were getting brown already. Sides rose to a nice 2", but 1" into the pan everything collapsed after cooling. FAILED attempt.
  • queenofsex
    22 DEC, 2014
    I baked this in a 9 by 13 glass pan for 32 minutes and it was perfect! It was an instant hit.
  • Pinkldy
    3 DEC, 2014
    I wish I had read the reviews before I made these !!! I left them in for 35 minutes and they were so dry and brittle, I needed to make 10 dozen for work. What a waste of time and ingredients
  • Caden321
    4 AUG, 2014
    Do NOT cook for 40 minutes. I made the mistake of doing that and they needed up burnt. Cook 25-30 minutes and then check them
  • majenka7
    4 NOV, 2013
    Obviously the photo does not match the size pan required. I thought my dough was dry so actually used my hands to pat it into the pan...yes the larger pan...didn't grease with butter but used my baking non-stick spray. Used a combo of chips/chunks. I did cut back some sugar. Patted chopped walnuts onto part. Keep an eye on baking time. Mine took about 30 min and came out great. Easy recipe, tastes good. Will make again.