These Toll House Cookie Bars are a 9x13-pan version of the classic Nestlé Toll House chocolate chip cookie recipe. They're soft, chewy, loaded with chocolate chips, and much easier than scooping individual cookies!
When you're ready to start scooping, try my Bakery Style Chocolate Chip Cookies and these Chocolate Chip Cookies without Butter (seriously so good!).
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🎥Video
Jump to:
- 🎥Video
- ❤️Toll House Bars Recipe At a Glance
- 🍫Ingredients
- 💭Is Brown or White Sugar Better for Chocolate Chip Cookie Bars?
- 🥣How to Make Nestlé Toll House Cookie Bars in a 9 x 13 Pan
- ♨️Why I Bake These at 350°F
- 🪄My Tips for the BEST Toll House Bars
- 🎁How to Store and Freeze Toll House Bars
- ❓Toll House Cookie Bars FAQs
- 🍪More Cookie Bar Recipes
- 💌Let's Stay in Touch
- 📖 Recipe
❤️Toll House Bars Recipe At a Glance
- Classic Nestlé Toll House chocolate chip cookie flavor in a 9x13 pan.
- No scooping, chilling, or worrying about spreading. Press the dough into the pan and bake.
- Makes 12-24 soft, thick, gooey easy-to-cut bars.
- Get my tried-and-true tips for Toll House cookie bars with soft, chewy centers, golden edges and just the right amount of chocolate - not too dry, not overbaked, not underbaked. Perfect.
You know how the soft, gooey centers of chocolate chip cookies are the best part? Well, these Toll House Cookie Bars are basically a whole pan of gooey centers, with perfectly golden-brown edges.
I started with the recipe on the back of the Nestlé chocolate chip bag, then made a few changes for the softest, gooeyest, BEST cookie bars ever.
🍫Ingredients
See the recipe card for the complete list of ingredients.
- All-purpose flour. Measure flour by spooning it into the measuring cup and leveling off the top with a knife. Scooping directly from the bag can add too much flour, making the cookie bars dry or hard.
- Baking soda. Make sure it's fresh for the best results. To test it, place a teaspoon of baking soda in a dish with 2 tablespoons of vinegar. If it fizzes, it's still good.
- Unsalted butter. Use butter softened at room temperature for 1-2 hours so it blends easily with the sugar. If it's too hard, it won't cream well; if it's too soft, it can make the dough greasy. If you only have salted butter, skip the added salt.
- Granulated sugar. White sugar gives these Toll House bars their crisp edges.
- Dark brown sugar. The original Toll House bar recipe doesn't specify dark or light brown sugar. I prefer dark brown sugar because it adds richer flavor, but either one works.
- 3 cups of mix-ins. Nestlé's recipe calls for 1 cup of nuts and 2 cups of semi-sweet chocolate chips. I use about ¾ cup of pecans and 2¼ cups of whatever chocolate I have in the pantry, including mini, semi-sweet, and dark chocolate chips and chopped chocolate (the tiny shards melt into the bars, and the larger chunks melt into gooey chocolate pools!). I love to mix and match, but you can use one kind of chocolate if that's what you have. Whatever you use, use good quality chocolate for the best flavor. Ghirardelli, Guittard, and Nestle are all great. I also like Aldi chocolate chips, chunks, and chocolate bars.
- 9 x 13 pan. I wanted soft, thick cookie bars, so I baked them in a standard 9x13 cake pan instead of the 10x15 jelly roll pan in the original recipe. If you use a larger pan, reduce the baking time and check on them early so they don't overbake.
💭Is Brown or White Sugar Better for Chocolate Chip Cookie Bars?
Short answer: both. There's a reason why most chocolate chip cookie bar recipes call for both brown sugar and white sugar. They each offer different qualities (besides sweetness) that add up to the most delicious chocolate chip bars ever. White sugar contributes crispiness, and brown sugar offers moisture, a denser texture, and yummy molasses flavor. Plus, the acidity of brown sugar interacts with the baking soda, making a cakier cookie.
But what happens if you run out of brown sugar? Try my recipe for chocolate chip cookies without brown sugar, or my easy substitute for brown sugar.
🥣How to Make Nestlé Toll House Cookie Bars in a 9 x 13 Pan
Before you get started: Preheat the oven to 350. Spray a 9 x 13 inch pan with nonstick cooking spray or line it with parchment paper or aluminum foil with an overhang for easy removal.
Step 1: In a large bowl, beat the butter, brown and white sugar, and vanilla extract with a hand or stand mixer until creamy. Mix in eggs one at a time.
Step 2: In a small bowl, combine flour, baking soda, and salt. Gradually mix the flour mixture into wet ingredients (about a third at a time) until just combined. Scrape down the sides of the bowl with a rubber spatula. Mix in the chocolate chips and nuts on low speed. The dough will be very thick.
Step 3: Gently press the chocolate chip cookie dough into the pan. If desired, press additional chocolate chips or chocolate chunks on top of the dough.
Step 4: Bake in preheated oven at 350 for 20-25 minutes or until the top is golden brown, the edges are set, and the center looks underbaked.
The internal temperature should read 175 to 185. A toothpick inserted in the middle won't come out clean, but should as you check closer to the edges.
Cool bars in the pan on a wire rack. Cut into squares and serve. Delicious warm with a scoop of vanilla ice cream or cold glass of milk.
♨️Why I Bake These at 350°F
If you've seen the original Nestlé Toll House pan cookie recipe, it calls for a 10x15-inch pan at 375°F for 20-25 minutes. I use a smaller 9x13-inch pan and bake at 350°F for about the same amount of time. The lower temperature and thicker layer of dough help the bars stay soft and chewy instead of getting too dry around the edges.
🪄My Tips for the BEST Toll House Bars
- Don't dirty a second bowl. If you have a large mesh strainer, set it over the mixing bowl with the butter mixture and sift/stir the dry ingredients through it. It's my favorite way to combine the dry ingredients and one less bowl to wash. (I know, I know...I still have to wash the strainer, but it feels like less work).
- Measure flour carefully. Use the spoon-and-level method instead of scooping. Too much flour can make them dry and hard.
- Use 3 cups of mix-ins. Mix and match nuts with chocolate chips, chopped chocolate, and/or nuts, or use all the same. Set some chocolate chips aside to press on top of the dough before baking. Get good quality chocolate for the best flavor.
- Be careful not to overbake or the cookie bars will be hard and dry once they cool.
- Don't rely on the toothpick test to check for doneness. It won't work because the center will still be gooey right out of the oven. It will firm up as it cools.
- Use an instant read thermometer. It's the only way to know for sure what's going on inside. Bake to 175-185 for soft, gooey bars.
- Baking time will be shorter in a darker pan and longer in a lighter/shiny pan.
🎁How to Store and Freeze Toll House Bars
- Store Toll House pan cookies in an airtight container at room temperature for a few days. Reheat in the microwave for a few seconds.
- To freeze baked chocolate chip cookie bars, wrap in a double layer of plastic wrap and store in a freezer-safe container or freezer bag. Thaw at room temperature.
❓Toll House Cookie Bars FAQs
Yes. You can bake these in a 10x15 pan for a thinner chocolate chip cookie bar. Start checking them early and reduce the baking time as needed so they don't overbake.
I check the internal temperature with an instant read thermometer. 175-185 is the range to look for, with 175 being on the gooeyer side. A toothpick inserted in the center will come out gooey, but should be cleaner near the edges.
Semi-sweet chocolate chips are a classic choice, but you can use whatever chocolate you like or have in the pantry. Milk chocolate makes sweeter bars, while dark chocolate adds a more intense chocolate flavor. I also like adding chopped chocolate because the tiny shards melt into the bars while the larger pieces create gooey chocolate pools.
Whatever you use, use good quality chocolate for the best flavor and texture. Ghirardelli, Guittard, and Nestle are all good. I also like Aldi.
This recipe makes 12 to 24 bars, depending on how big you cut them. For clean, even pieces, score the top with a knife before cutting and wipe the blade between cuts.
12 large bars: 3 columns × 4 rows
15 bars: 3 columns × 5 rows
24 smaller bars: 4 columns × 6 rows
Yes. To easily remove the bars or the entire slab from the pan, grease the pan with nonstick cooking spray or line it with a sheet of parchment paper.
For cookie bars with soft, gooey centers, bake them for 20-25 minutes.
I prefer a 350-degree oven because it allows the centers to stay soft and keeps the edges from getting too crispy or hard.
The original chocolate chip cookie was created in the 1930s at the Toll House restaurant in Massachusetts by Ruth Wakefield. Not Phoebe Buffay's French grandmother, "Nestlé Toulouse." 🤣
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📖 Recipe
Toll House Cookie Bars
Ingredients
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened 2 sticks
- ¾ cup sugar
- ¾ cup dark brown sugar, packed light brown sugar also works
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3 cups mix-ins: chocolate chips, chopped chocolate, and coarsely chopped nuts you can use a variety of types of chocolate or all the same, nuts are optional
Instructions
- Preheat the oven to 350. Spray a 9 x 13 pan with nonstick cooking spray or line it with parchment paper or aluminum foil with an overhang for easy removal.
- In a small bowl, stir the flour, baking soda, and salt together.
- In a large mixing bowl, use a hand or stand mixer to beat the butter, brown and white sugar, and vanilla extract together until creamy. Add the eggs one at a time, mixing well between each one.
- Gradually add the flour (I add it a third at a time) and mix until combined. The dough will be very thick.
- Add the chocolate chips and nuts. Set aside some chocolate chips or chocolate chunks for the top -- totally optional.
- Mix in the chocolate chips and nuts on low speed until combined into the dough.
- Press or spread the dough evenly into the prepared pan. Press the reserved chocolate chips or chocolate chunks into the top of the dough.
- Bake for 20-25 minutes or until the top is golden brown and the edges are set. Internal temperature should read 175 to 185 on an instant read thermometer. A toothpick inserted in the middle won't come out clean, but should as you check closer to the edges. The middle will set as they cool.
- Cool the bars in the pan on a wire rack.
- Store tightly wrapped in plastic at room temperature for a few days. To freeze, wrap in a double layer of plastic wrap and store in an airtight container or freezer bag.
Video
Notes
- Set a large strainer over the bowl with the butter mixture and sift in the dry ingredients. One less bowl to wash.
- Use 3 cups of various mix-ins, including different types of chocolate chips, chopped chocolate, and nuts. Nuts are totally optional!
- Use good-quality chocolate for the best flavor.
- Baking time will be shorter in a darker pan and longer in a lighter/shiny pan.
- Be careful not to overbake or the cookie bars will be hard and dry once they cool.The internal temperature should read 175-185 on an instant-read thermometer, with 175 being on the gooier side
- A toothpick inserted into the center may not come out clean, but there should be no wet dough as you check closer to the edges.
Marilyn says
When I was a kid the Toll House chocolate chip cookie recipe used Crisco instead of butter. Can I use Crisco for this recipe?
Cara Lanz says
Hi, Marilyn, Sure, I don't see why not! They'll probably have an even softer texture, but, of course, won't have the same butter flavor. You could always go half and half, too. Let me know how it goes! Cara 🙂
Sandhya S says
We made these over the weekend and they were a super hit! This recipe is a keeper and will be a frequent treat in our house.
Cara Lanz says
So wonderful to hear that, thank you for your nice note! Cara
Brandi says
Making these into bars was epic! The texture and flavor is out of this world.
Cara Lanz says
That's awesome, I'm so glad you enjoyed them! Cara
Mahy says
These cookie bars are absolutely amazing! I mean, they are exactly what I have been looking for. Yum!
Cara Lanz says
Oh, good, so happy to hear that! Cara
Ashley says
I can't think of a better recipe right now. All I need in my life are these tollhouse bars!!! 🙂
Cara Lanz says
Haha, I hear you! Enjoy :). Cara
Bobby says
These cookie bars are incredible. They were super soft and chewy and I love the chocolate/nuts combo. Will definitely be making this again!
Cara Lanz says
Thank you, Bobby, I'm so glad you enjoyed them! Cara
Judi says
Everyone loved these!
Cara Lanz says
Oh, good, I'm so glad! Thank you for the nice note :). Cara
Stacie says
Ok I want use a standard cookie sheet for a little thinner cookies. Should I double recipe?
Thanks
Cara Lanz says
Hi, Stacie, it depends on the dimensions of your pan. I think I know what you mean by standard, but just to make sure... If you double the recipe in a full sheet pan, 18" x 26", you'll end up with half the thickness -- which would be pretty thin, these really aren't that thick. If you double the recipe in a half sheet pan, 18" x 13", your cookies will be the same thickness. For a thinner cookie, I would try tripling the recipe for a full sheet pan or 1.5 for the half sheet pan. If you haven't already, take a peek at the video so you can see how thick they are as written, you'll see when I hold one in my hand (for reference, my hands are smalllll). I hope all of this helps! Let me know what you end up doing and how it turns out! Cara
Casi says
Amazing! My kiddos named them “crack brownies “. Lol. We did a cup of butterscotch chips and 2 cups chocolate…irresistible!! We will be making over and over again.
Cara Lanz says
Haha, your kids are so funny :). I'm so glad everyone loved them -- and your butterscotch/chocolate combo sounds really yummy. Thank you so much for the nice note, enjoy! Cara
S K says
Easy to make but very dry and crumbly. Cooked for suggested time & temperature but ended up burned on top and raw in the middle…pretty tasteless.
Cara Lanz says
Darn, I'm bummed this recipe didn't turn out for you and would love to help you troubleshoot this. Dry and crumbly sounds like too much flour and/or they were baked past the recommended internal temp range of 175 to 185. Burned on top and raw in the middle sounds like the oven may have been too warm. If you try this recipe again, I would recommend baking at a lower temperature and checking the internal temperature with a thermometer. As for tasteless, I recommend trying chopped chocolate -- the big chunks of chocolate are obviously delish, but the tiny shards flavor the dough, too.
Deb W says
Have I ever made Toll House Cookie bars before? Yes! Have they ever turned out this good? No! Instead of just mixing up the cookies and putting it all in a cake pan, as I've done for all of my 71 years, and since I was bringing it to an office potluck, I actually followed directions this time! It made all the difference. I took the internal temperature this time and see that I've always overbaked them before. Then, I have always just dipped my measuring cups in the flour, instead of gently spooning it into my measuring cup, when making cookies. Well, this time I spooned in the flour and that made a difference, too. Then, the 3 cups of add-ins...That just made it all the more special. Since mine were all eaten, quickly, at the office potluck, I made them again today. This time I used up some white chocolate chips, as last time I used little M&Ms for baking as one of the 3 add-ins, and was out of those. Thanks so much for the great up-scaled Toll House bar recipe!
Deb W says
I forgot to mention, I did bake them until the temp went to 175 degrees as I was in a hurry to get them out of the oven. Perfect temp for us!
Cara Lanz says
Yum, we like them gooey too :).
Cara Lanz says
Hi, Deb, thank for your kind note, I am so happy you found the tips helpful and that you and your co-workers enjoyed your yummy bars! The M&Ms sound delicious -- and the white chocolate chips, too. This is definitely a fun recipe to mix in whatever you're craving. Thank you again, Deb! Cara 🙂
Del says
I’ve made these many times. Always a hit!
Cara Lanz says
That's awesome, it's hard to beat a classic Toll House cookie bar! Thanks so much for the note :). Cara
Kristy Hubert says
I’ve made a lot of chocolate chip cookies and bars in my life, and this bar recipe is the best yet! We loved how the cookies stayed soft and fresh (they didn’t dry out!) after a day. Easy and delicious!
P.S. I did bake a few minutes longer that the recipe said, even tho it had hit the determined “done” temperature.
Cara Lanz says
Hi, Kristy, I'm so glad you loved them! Like you, we also love how these cookies stay soft for ages -- even after being frozen. Thank you so much for sharing your nice note :). Cara