Chocolate chip cookie bars



15 min


40 min


48 small bars or 32 large bars

* PLUS 20 minutes cooling time
Chocolate chip cookie bars

Photo, Erik Putz.

This easy recipe is a bake-sale saviour. It lets you deliver chewy, chocolatey treats without having to bake sheet after sheet of cookies.


  • 4 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 1/4 cups unsalted butter , softened
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 2 2/3 cups semi-sweet chocolate chips


  • POSITION rack in bottom third of oven, then preheat to 350F. Spray a 13 x 17-in. rimmed baking sheet with cooking spray and line with parchment.
  • WHISK flour, baking soda and salt in a medium bowl. Beat butter and sugars in a large bowl, with an electric mixer on medium until creamy, about 2 min. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture on low until just combined. Stir in chocolate chips.
  • SPREAD dough onto prepared sheet, using hands, pressing evenly to edges. Bake, rotating sheet halfway, until edges are golden, 20 to 24 min. Let cool, then cut into triangle-shaped bars.

Chatelaine Cookies: Gingerbread cookies

Nutrition (per bar)

  • Calories
  • 177,
  • Protein
  • 2 g,
  • Carbohydrates
  • 24 g,
  • Fat
  • 9 g,
  • Fibre
  • 1 g,
  • Sodium
  • 116 mg.

Kitchen Tip: Melt 1/3 cup chocolate in the microwave and drizzle over cookie. Sprinkle with candied sprinkles.

Kitchen Tip: To make an icing sugar glaze, stir 3/4 cup icing sugar and 3 to 3 1/2 tsp water in a bowl until smooth. Drizzle over chocolate chip cookie bars using a small spoon or a piping bag.

  • Visit our Holiday Cookies page for 160 recipes