Toll House Chocolate Chip Cookie Bars

Toll House cookie bars on white parchment paper next to a knife

4.79 from 14 votes

Toll House Chocolate Chip Cookie Bars

Toll House Chocolate Chip Cookie Bars are soft, chewy, and full of gooey chocolate chips. Easy to make in a 9x13 pan with no chilling and no scooping.

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 279kcal

Author: Cara Lanz

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

Use 3 cups of various mix-ins, including different types of chocolate chips, chopped chocolate, and nuts. Nuts are totally optional!
Be careful not to overbake or the cookie bars will be hard and dry once they cool.
Baking time will be shorter in a darker pan and longer in a lighter/shiny pan.
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. The internal temperature should read 175-185, with 175 being on the gooeyer side

Nutrition