Chocolate Chip Cookie Bars

610 Ratings
  • 5 142
  • 4 196
  • 3 162
  • 2 81
  • 1 29

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.

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 3 1/2 dozen
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (23)

610 Ratings
  • 5 142
  • 4 196
  • 3 162
  • 2 81
  • 1 29
Martha Stewart Member
12/12/2018
I can't believe these reviews. I have been making these cookie bars for years! Every Christmas my kids, my co-workers and friends salivate when these cookie bars are presented. I follow the recipe exactly as written. Baked at 45 minutes! When I saw this in the recent email, I was kind of bummed that my famous cookie bar recipe was out but looks like it hasn't gone over well according to the reviews so "yay" for me!
Martha Stewart Member
12/24/2017
Should have read the reviews. They baking time is way too long. Should be 25 minutes. They are a little too greasy from so much butter. This was disappointing not only for the way they came out, but because the ingrients where waisted. Annoying. Not everything Martha does is perfect.
Martha Stewart Member
07/14/2017
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.
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Martha Stewart Member
02/07/2017
So great! Although the bake time is less than it says, (20 minutes is perfect) they taste amazing. Will definitely bake again!
Martha Stewart Member
05/30/2016
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.
Martha Stewart Member
12/17/2015
Made these for a work event, awful so dry - not a good thing!
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Martha Stewart Member
10/15/2015
Batch #2. Made in 13x17" sheet/pan. Again, mixture seemed dry, so I increased to 3 eggs. Baked 25 minutes and done perfectly!
Martha Stewart Member
10/11/2015
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.
Martha Stewart Member
12/22/2014
I baked this in a 9 by 13 glass pan for 32 minutes and it was perfect! It was an instant hit.
Martha Stewart Member
12/03/2014
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
Martha Stewart Member
08/04/2014
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
Martha Stewart Member
11/04/2013
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.
Martha Stewart Member
11/03/2013
the cook time is 20 minutes!!!!!!!!!!!!!!!!!!!!!
Martha Stewart Member
10/30/2013
HELLOOOO???? MARTHA STEWART STAFF: THE TIME TO BAKE THESE IS WRONG. YOU NEED TO CORRECT THE RECIPE. These were delicious, but thanks to the previous reviews I knew to bake them for much less time than the recipe calls for. At 19 minutes they were perfect. By the way, we are at a high elevation so I decreased the sugars by a few tablespoons and tossed in about 1 tablespoon of water. It worked great.
Martha Stewart Member
03/01/2013
I made this for my son's birthday. I used a glass 9 x 13 cake pan and baked it for about 25 minutes. I served it with vanilla icecream....OMG this is a great desert. I have had request to make it over and over.
Martha Stewart Member
01/14/2013
Tastes great but agree with other reviewers- bake time is only 20 min. Website really needs to correct this!!!
Martha Stewart Member
10/13/2012
I have been making this recipe for years and everyone raves about it. It is an easy recipe to change up with different types of chips (peanut butter and chocolate are a favorite in my house). Try butterscotch and cut them into triangles with sifted powdered sugar. They keep great airtight for a week, but they never last that long!
Martha Stewart Member
08/20/2011
UGH! Cookie dough spilled all over the bottom of the oven. This recipe is too big for the pan size indicated and overflowed the pan while it was baking. I am baking for a bake sale and need to get a ton done in a short amount of time. Now I need to turn off the oven and clean it. I am so disappointed. I turn to Martha's recipies for a "sure thing"...so frustrating!
Martha Stewart Member
06/09/2011
The bars turned out amazing! Very easy recipe to follow, tastes great and yielded a lot of bars!!! But they were gone in a flash. These will become one of the family favourites!
Martha Stewart Member
03/12/2011
40-45 minute baking time is WAY too much! I wish I'd read Comment 2 BEFORE baking these. I cooked for 20 minutes, rotated, then cooked an additional 10 minutes which was still too long. Cooking for 20-25 minutes would have been perfect!
Martha Stewart Member
03/12/2011
I wish I'd have read the comments before making this recipe! Cooking for 40-45 minutes is WAY too long. 20-25 minutes would be perfect. I cooked for 20 minutes, rotated, then cooked another 10 as I thought an additional 20 would be too much. Only cooking for 30 minutes was still too long!
Martha Stewart Member
02/18/2011
I did not have any trouble with the time, I left mine in for 42 minutes and they were soft still and tasted great. A few tips, I was worried because the dough seemed really dry, but it turned out fine, I hadn't made bar cookies in a while so I was surprised by the consistency, so if yours are dry, don't worry. I also used twice the called for chocolate chips - my boyfriend appreciated that! And they turned out great. I used a 9x17, but could use bigger, very thick cookies! almost 2" tall
Martha Stewart Member
01/15/2011
1. these look pretty good. 2. these taste really good. 3. i was able to sub a banana for one stick of butter without loss of quality. 4. if you cut them the way described, the picture makes no sense. and if the picture is right, then its not using a 12x17 pan. 5. the time is WAY OFF. 15 mins and mine looked soft in the middle but done. and at 20 i had to take them out!
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