Description
Classic Toll House Cookie Bars delivering the chewy deliciousness of traditional chocolate chip cookies in an easy-to-cut bar form. These bars combine buttery dough with semi-sweet chocolate chips and optional nuts, baked to golden perfection for a soft, tender bite perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 2 tsp vanilla extract
- 2 large eggs
Add-ins
- 2 cups Nestlé Toll House semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal of the bars.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Combine with dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the texture tender.
- Fold in the chocolate chips and nuts: Stir in the semi-sweet chocolate chips and optional chopped walnuts or pecans evenly throughout the dough.
- Spread the dough into the baking dish: Evenly spread the cookie dough into the prepared baking dish, pressing down gently to cover the entire bottom.
- Bake: Bake in the preheated oven for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out mostly clean, with a few crumbs. Avoid overbaking for soft, chewy bars.
- Cool and slice: Allow the bars to cool completely in the baking dish on a wire rack. Once cooled, lift using the parchment overhang and cut into squares or rectangles.
- Serve: Serve your Toll House Cookie Bars with a glass of milk or enjoy as a sweet treat anytime.
Notes
- Do not overbake; bars are best when soft and chewy.
- For nut allergies, simply omit nuts.
- Line the baking dish with parchment paper for easy removal and cleaner slicing.
- Allow bars to cool fully before slicing to maintain structure.
- Store in an airtight container at room temperature for up to 5 days.
