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Cookie dough bars by Eloise Head aka Fitwaffle

Cookie dough bars

Delicious, gooey, chocolate chip cookie dough bars with a soft, melty centre and crisp outer crumb.

We hope you enjoy this recipe adapted from Eloise Head’s book, Fitwaffle’s Baking It Easy. Because it hasn't been created for Waitrose and tested by our food team, we are unable to answer any questions you may have.

4 out of 5 stars(1) Rate this recipe
  • Makes16
  • CourseSnack
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 225g unsalted butter, softened
  • 150g light brown soft sugar
  • 75g granulated sugar
  • 2 British Blacktail Free Range Large Eggs
  • 1 tsp vanilla extract
  • 270g plain flour
  • 1 tsp bicarbonate of soda
  • 400g Cooks’ Ingredients Milk or Dark Chocolate Chips
  • Sprinkle of sea salt flakes (optional)


  1. Preheat the oven to 180°C, gas mark 4 and line a 20x25cm baking tin with baking parchment.

  2. Put the butter and both the sugars into a large mixing bowl and beat together with an electric hand mixer until light and fluffy. Add the eggs and vanilla extract and mix together with a spoon until just combined. Fold in the flour, bicarbonate of soda and 1 heaped tsp fine salt, until only a few streaks of flour remain, then fold in 350g of the chocolate chips until evenly distributed.

  3. Scoop the cookie dough into your prepared tin and smooth it out to the edges, then scatter the remaining chocolate chips on top.

  4. Bake in the oven for 20-25 minutes until the edges are golden and there is still a very slight wobble in the middle. Remove from the oven and while still warm, sprinkle over the sea salt flakes, if using (this is optional but recommended!). Leave to cool completely in the tin, then cut into 16 bars.

  5. These are best eaten on the day of baking or the day after, but can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days. Feel free to reheat the bars to make them warm and gooey again.

Cook’s tip

Eloise’s tips:

For best results, take the eggs out of the fridge 20 minutes before using. This will help them to combine more easily with the butter and sugar. 

The edges of the cookie dough do tend to rise up a little during baking, so like to press them down a little further with the back of a spoon once the dough is spread into the tin.



Typical values per item when made using specific products in recipe


1,511kJ/ 361kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating