Toll House Cookie Bars

Toll House bars are buttery, soft, and chewy like Nestlé's chocolate chip cookies. Two bowls and a whisk or spoon make delicious chocolate chip pan cookies everyone will love!

– 2½ cups (300 g) all purpose flour – 1 teaspoon baking soda – 1 teaspoon salt – 1 cup (226 g) unsalted butter – 1 cup (200 g) light brown sugar – ½ cup (100 g) granulated sugar – 2 large eggs (US), room temperature – 1 teaspoon (5 ml) vanilla extract – 2 cups (340 g) semi sweet chocolate chips, divided



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Turn on the oven to 375 F. Grease a 15 x 10 or 9 x 13 pan.  In a small bowl, melt butter and refrigerate for 10 minutes.

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Combine the flour, baking soda, and salt in a mixing dish and whisk until thoroughly mixed.

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Stir the cooled melted butter, light brown sugar, and granulated sugar in a large bowl. Add eggs and vanilla extract and mix well. 

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Stir dry and wet components just until combined. Half the dry ingredients at a time is my preferred way. Mix most chocolate chips. Save ½ cup (85 g) for cookie bar topping.

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Press cookie dough into pan. Spread chocolate chip cookie dough on the pan with a flexible spatula. Place reserved chocolate chips on top.

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Bake the cookies for 15–20 minutes until light golden brown and the edges are gently pushed out from the jelly roll pan. Cut and enjoy the bars after they cool in the pan!

Put chocolate chip bar cookies in an airtight container. Room temperature storage for 5 days. Freeze Toll House pan cookies to store them longer.


also see

also see

Banana Chocolate Chip Cookie Recipe