Ooey gooey Toll House Chocolate Chip Cookie Bars in a 9 x 13 pan are perfectly soft and chewy, chock-full of chocolate chips, and bake in under 30 minutes.
Easy recipe when you want a batch of chocolate chip cookies fast!
When I'm craving warm, gooey chocolate chip cookies, but don't feel like scooping, waiting for dough to chill, or baking batch after batch of cookies, I make an easy pan of Nestle Toll House Chocolate Chip Cookie Bars.
There's no need to chill the dough AND I never have to wonder if the individual cookies will spread too much, not enough, or just not turn out.
This classic recipe for Toll House Bars is a quick dessert that turns everyone's favorite chocolate chip cookie recipe into a 9 x 13 pan of THE BEST thick, chewy cookie bars.
They're the perfect treat for after school or anytime, as long as there's a cold glass of milk involved.
Why You'll Love This Recipe
- No chilling, no scooping -- just warm, gooey chewy chocolate chip cookie bars
- The most popular chocolate chip cookie of all time in bar form
- Delicious recipe for a potluck or cookie exchange
Please refer to the recipe card for the full list of ingredients.
All-purpose flour. Measure flour carefully by spooning it into the measuring cup and leveling off the top with a knife. If you scoop the flour, you may accidentally add too much which can make the cookie bars dry and hard.
Baking soda. If your box of baking soda has been in the cupboard for a while, test it for freshness. Place a teaspoon of soda into a dish with 2 tablespoons of vinegar. If it fizzes, the soda is still fresh.
Salt. Salt enhances all the yummy flavors of the cookies.
Unsalted butter. Use butter that has been softened at room temperature for 1-2 hours. If it's too hard, it won't cream well with the sugar. If it's too soft, it can make the dough greasy.
Granulated sugar. White sugar gives Nestle cookie bars the right amount of crispiness.
Dark brown sugar. The original Toll House chocolate chip pan cookie bar recipe doesn't specify dark or light brown sugar. I prefer dark brown sugar because it adds richer flavor. You can use either one.
Vanilla extract. Use pure vanilla extract for the best flavor.
3 cups of mix ins. The original Nestle Toll House Chocolate Chip pan cookie recipe calls for 2 cups of Nestle semi sweet chocolate chips and 1 cup of nuts.
I use about ¾ cup coarsely chopped pecans and 2 ¼ cups of various types of chocolate. I use Nestle chocolate chips -- mini chocolate chips, semi-sweet chocolate chips, and dark chocolate chips -- and a bar of chopped premium dark chocolate.
The tiny shards of chopped chocolate melt into the cookie bars and the large chocolate chunks on top melt into gooey chocolate pools.
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 to the crispiness of the cookies, and brown sugar offers moisture, a denser texture, and yummy molasses flavor.
Plus the acidity of brown sugar interacts with the baking soda and makes a cakier cookie.
But what happens if you run out of brown sugar?
You can still make really delicious chocolate chip cookies without brown sugar. Get my recipe right here along with an easy substitute for brown sugar in chocolate chip cookies.
How to Make Nestle 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 small bowl, combine flour, baking soda, and salt together.
Step 2: In a large bowl, use a stand or hand mixer to beat the butter, brown and white sugar, and vanilla extract together until creamy.
Add the eggs one at a time to the butter mixture, mixing well between each one.
Step 3: Gradually mix the dry ingredients into the wet ingredients. The dough will be very thick. Mix in the chocolate chips and nuts on low speed.
Step 4: Transfer dough to 9 x 13 pan and gently press it into the prepared pan.
Optional, press chocolate chips or chocolate chunks into the top of the dough.
Step 5: Bake for 20-25 minutes or until the top is golden brown and the edges are set. Cool bars in the pan on a wire rack.
Step 6: Cut into squares and serve. Delicious warm with a scoop of vanilla ice cream, glass of milk, or decadent English Toffee Cappuccino Bombs.
- Use 3 cups of various mix-ins including different types of chocolate chips, chopped chocolate, and nuts.
- 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.
- Baking time will be shorter in a darker pan and longer in a lighter/shiny pan.
20-25 minutes, until the top is golden brown and the edges are set.
Bake until risen, the top is golden brown, and the edges are set. The toothpick test won't work because the center will still be gooey and firm as they cool -- but there should not be wet batter as you check closer to the edges.
I like to check the internal temperature with an instant read thermometer. 175-185 is the range to look for with 175 being on the gooeyer side.
You can use any kind of chocolate chips you like in these Toll House cookie bars including semi-sweet, dark, or milk chocolate chips.
You can even throw in some white chocolate chips, peanut butter chips, butterscotch chips, or cinnamon chips.
I also like to use a bar of chopped premium chocolate. The tiny slivers melt into the batter making it super chocolatey and the large shards give big mouthfuls of chocolate -- and look impressive.
Store Toll House pan cookies tightly wrapped in plastic at room temperature for a few days. Reheat in the microwave for a few seconds.
Yes. To freeze baked chocolate chip cookie bars, wrap in a double layer of plastic wrap and store in an airtight container or freezer bag. Thaw at room temperature.
This recipe for Nestle Toll House cookie bars in a 9 x 13 pan makes 12-24 delicious cookie bars, depending on how large you want the bars to be.
For the most evenly sized bars, use a ruler to measure out your cuts. Gently score the top of the bars with a paring knife to mark your path on each end and in the middle. Use a sharp chef's knife to make decisive, clean cuts. Wipe the blade clean between each cut.
For 12 very large chocolate chip bar cookies, slice the slab of bars into (3) 3-inch columns down and (4) 3.25-inch rows across.
For 15 large bar cookies, slice the bars into (3) 3-inch columns and (5) 2.6 inch rows across.
For 24 medium bar cookies, cut the bars into (4) 2.25 inch columns and (6) 2.16-inch rows across.
According to Nestle, in 1939, Ruth Wakefield made a batch of cookies for her successful Whitman, Massachusetts restaurant, the Toll House. She added broken pieces of Nestle semi-sweet chocolate hoping they would melt into the cookie batter. Instead, they softened and held their shape, creating the first ever batch of chocolate chip cookies. Her invention, which she called the Toll House Crunch Cookie, took off after it was published in a Boston newspaper.
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Toll House Cookie Bars
- 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 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
- 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.