Classic Toll House Chocolate Chip Cookie Bars made with butter, brown sugar, eggs, and semi-sweet chocolate chips. Simple and nostalgic!
I don’t know about you, but I’m a sucker for anything that takes me back to simpler times. You know, before I was juggling a dozen things at once—like laundry, work emails, and making sure the dog didn’t eat the mailman. These Toll House Chocolate Chip Cookie Bars? They’re my edible time machine.
My mom used to whip these up on Sunday afternoons. She didn’t fuss with fancy ingredients or Pinterest-worthy presentation. Nope. Just classic, golden-brown, slightly gooey cookie bars that disappeared faster than you could say, “save me one!” I can still hear the scrape of her old metal spatula lifting them from the pan. I’m convinced that sound alone added to the flavor.
Now, they’re my go-to when I need something quick but comforting—like when my kids announce there’s a bake sale… tomorrow. Sound familiar?
Why You’ll Love This Toll House Chocolate Chip Cookie Bars Recipe?
- One pan, zero drama. No scooping or multiple batches. Spread, bake, slice. Done.
- Soft centers, golden edges. That perfect cookie bar texture that makes you wonder why you ever bothered with round cookies.
- Total crowd-pleaser. Kids? Love them. Adults? Love them. Your grumpy neighbor? You might just win them over.
- Classic flavor. It’s that buttery, melty-chocolate goodness we grew up on—unchanged, un-fussed-with, and perfect just the way it is.
- Versatile. Add nuts, skip nuts, use dark chocolate chips if you’re feeling wild. You get the idea.
Ingredient Notes:
No need to raid some specialty store for these. We’re keeping it old-school and simple.
- All-Purpose Flour (2¼ cups): Basic pantry hero.
- Baking Soda (1 tsp): Keeps things light but chewy.
- Salt (1 tsp): Because sweet needs a little salty sidekick.
- Butter (1 cup, softened): I use unsalted because I like to control the salt. Room temp, people!
- Granulated Sugar (¾ cup) + Brown Sugar (¾ cup): The dynamic duo. Brown sugar gives that rich flavor and chew.
- Vanilla Extract (1 tsp): Don’t skip it. It’s like the secret handshake in baking.
- Eggs (2): They hold the magic together.
- Semi-Sweet Chocolate Chips (12 oz): Classic Toll House, but hey—white chocolate could be fun, right?
- Chopped Nuts (1 cup, optional): Pecans are my jam, but I won’t judge if you go walnut.
How To Make Toll House Chocolate Chip Cookie Bars?
Got your apron? Okay, let’s roll.
Step 1: Preheat That Oven
Crank it to 375°F. Grease a 15×10-inch jelly roll pan. Or use
Step 2: Mix Your Dry Stuff
Grab a bowl. Whisk together the flour, baking soda, and salt. Nothing fancy here—just classic cookie bar building blocks.
Step 3: Cream the Butters & Sugars
In a bigger bowl (you’ll need the space), beat the softened butter with both sugars. Keep going until it’s fluffy. Like clouds, but edible. This is where you sneak a fingerful. I won’t tell.
Step 4: Add Eggs & Vanilla
Crack in those eggs, one at a time, mixing well after each. Then splash in the vanilla. Don’t overthink it.
Step 5: Combine Wet & Dry
Want To Save This Recipe?
Slowly add your flour mix to the buttery sugar goodness. Go slow—unless you like wearing flour (been there).
Step 6: Stir in Chocolate Chips (& Nuts if You’re Feeling It)
Now comes the fun part. Fold in the chocolate chips. Maybe some nuts. Maybe you sneak a few chips for yourself. Chef’s privilege.
Step 7: Spread & Bake
Spread the dough evenly into your prepared pan. Bake for 20-25 minutes, or until they’re golden on the edges and still a bit soft in the middle.
(Trust me on this: underbaked is better than overbaked. You want them chewy, not crunchy.)
Step 8: Cool (Patience!) & Slice
Cool them completely before slicing. Or don’t, and enjoy melty chocolate oozing everywhere. No judgment.
Storage Options:
- Room Temp: Airtight container, 5 days max. Good luck making them last that long.
- Freezer: Freeze individually wrapped bars for up to 3 months. Future you will send you a thank-you note.
Variations and Substitutions:
- Chocoholics: Swap in dark chocolate chunks.
- Nut-Free Zone: Ditch the nuts.
- Go Festive: Throw in some holiday M&M’s.
- Gluten-Free: Sub your fave 1:1 gluten-free flour. I’ve tried Bob’s Red Mill and it works like a charm.
What to Serve with Toll House Chocolate Chip Cookie Bars?
These bars love company.
- Glass of Cold Milk: Obvious, but necessary.
- Hot Coffee: Balances the sweet like a pro.
- Scoop of Vanilla Ice Cream: Game changer.
- Holiday Dessert Platters: They’ll be the first thing to vanish.
Frequently Asked Questions:
Can I make these ahead?
Yep! They freeze beautifully.
Why are my bars dry?
Overbaked, friend. Pull them when they look slightly underdone. They’ll set as they cool.
Do I have to use a jelly roll pan?
Nope! A 9×13 works too. You’ll just get thicker bars. Adjust your bake time accordingly.
So… are you feeling inspired yet? Ready to whip up a pan of Toll House Chocolate Chip Cookie Bars and become the hero of your house (or office, or potluck)?
I’d love to hear how they turn out! Snap a pic, tag me, or drop me a comment below. Let’s swap cookie bar stories.
And if you sneak some dough, we’ll call it our little secret.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Toll House Chocolate Chip Cookie Bars Recipe
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 12-ounce package semi-sweet chocolate chips
- 1 cup chopped nuts optional; pecans recommended
Instructions
Preheat the Oven
- Preheat the oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan thoroughly or line it with parchment paper for easier removal of the cookie bars after baking.
Prepare the Dry Ingredients
- In a medium mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk the ingredients together until they are evenly distributed. Set aside.
Cream the Butter and Sugars
- In a large mixing bowl, using an electric mixer on medium speed, beat the softened unsalted butter until smooth. Gradually add the granulated sugar and the packed brown sugar. Continue mixing until the mixture is light and fluffy, approximately 2 to 3 minutes.
Incorporate the Eggs and Vanilla Extract
- Add the eggs, one at a time, to the butter mixture, ensuring each egg is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.
Combine Wet and Dry Mixtures
- Gradually add the dry flour mixture to the wet mixture, blending on low speed until fully incorporated. Take care not to overmix.
Fold in Chocolate Chips and Nuts
- Gently fold in the semi-sweet chocolate chips and, if using, the chopped nuts until evenly distributed throughout the dough.
Spread the Dough in the Pan
- Transfer the dough into the prepared jelly roll pan. Spread it evenly, ensuring the dough reaches all four corners of the pan.
Bake the Cookie Bars
- Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with moist crumbs.
Cool and Serve
- Remove the pan from the oven and allow the cookie bars to cool completely in the pan before cutting them into squares or bars of your desired size.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
