Easy Toll House Chocolate Chip Cookie Bars

Okay, listen: these are the chocolate chip cookie bars your childhood remembers but upgraded, stovetop-free and foolproof. Thick, chewy middle, slightly crisp edges, and a ridiculous amount of chocolate pockets—everything you love about a Toll House cookie, but in a buttery slab that you can slice, dunk, and hoard in Tupperware. Try them because they’re fast, comforting, and shockingly good when you eat one cold at midnight with a fork.

My husband is embarrassingly dramatic about these. He’ll inhale one and then wander the kitchen saying, “These taste like every summer,” which is nonsense but also exactly why I make them. They turned into our go-to for weekend guests, school bake sales, and the emergency desserts I hide in the freezer for “unexpected” in-laws. Once, I forgot to bake them before his mom arrived and improvised by toasting slices in the oven—she didn’t notice. Now it’s basically the family handshake.

Kitchen Talk

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This recipe feels like a tiny miracle every time. I’ve done the “leftover cookie dough” test (you know, the one where you eat it and immediately regret nothing), and it holds up. One time I accidentally used melted butter instead of softened and the texture changed to something more cake-like—still tasty, but not that dense chewy bar I wanted. I learned to let the butter cool a little if it’s melted, or just use softened. Also: some days the kids insist on adding mini M&Ms. I roll my eyes, then join them.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use plain all-purpose flour for the classic texture; don’t swap to cake flour unless you want cakier bars. Measure flour by spooning into the cup and leveling for accuracy.
– Fats & Oils: Unsalted butter is my go-to so I can control the salt—grab good-quality butter (not the fake spread) and let it soften at room temp unless the recipe calls for melted.
– Chocolate: Semisweet chocolate chips are classic, but mixing chunks and chips gives the best melty pockets. If you want richer flavor, use a good dark chocolate bar chopped up.
– Eggs: Use large eggs at room temperature for better emulsion and a more consistent crumb; cold eggs can make the batter seize or bake unevenly.
– Nuts & Seeds: If you add walnuts or pecans, buy raw and toast them briefly for better flavor and crunch—store in a sealed container to avoid rancidity.

Prep Ahead Ideas

– Make the dough a day ahead and keep it chilled in the fridge; it actually slices neater if you give it a little chill before baking.
– You can freeze unbaked dough in the pan (wrapped tightly in plastic and foil) for up to a month—thaw overnight in the fridge before baking.
– Store leftovers in an airtight container on the counter for 3–4 days, or freeze slices separated by parchment in a freezer bag for up to 3 months—great for rushed breakfasts or last-minute dessert rescues.

✔Time-Saving Tricks

– Use a stand mixer or hand mixer to cream butter and sugars quickly and evenly; no elbow grease necessary.
– If you’re in a hurry, press the dough into the pan and bake; no chilling required—just watch the oven 3–5 minutes sooner.
– Use pre-chopped chocolate or a bag of chips instead of chopping bars when you want speed over aesthetics.
– Let the bars cool slightly in the pan for easier slicing; rushing this step makes a crumbly mess.

✔Common Mistakes

– Overbaking: I once left a pan twenty extra minutes and ended up with hockey-puck bars. Pull them when the edges are golden and the center still looks a hair underdone—carryover heat will finish them.
– Too much flour: Measure properly—too much flour makes dry, cakey bars. I learned this after treating my friends to “sawdust squares.” They were polite.
– Not enough salt: Salt is the quiet hero here—if you use unsalted butter, don’t forget the pinch of salt in the dough.
– Cold eggs or butter: If you toss everything together cold, the batter won’t come together and you’ll have uneven texture. Let ingredients warm up a bit.

What to Serve It With

– Classic cold milk—because duh.
– A scoop of vanilla ice cream and a drizzle of warm caramel for a dessert that actually deserves applause.
– Coffee or a strong black tea for an afternoon break.
– Fresh berries or a quick fruit salad to cut the sweetness.

✔Tips & Mistakes

– Use room-temp butter for the best texture; melted gives a cakier result.
– Chill the pan for cleaner slices—this is the one time patience is rewarded.
– If your edges brown too fast, rotate the pan mid-bake or drop the oven temp by 25°F.
– Forgot to add chips? Toss them on top right after the bars come out so they stick when you press them in lightly.

✔Storage Tips

Keep these at room temp in an airtight container for a few days—if you eat one cold in the morning, I will not judge you, I will join you. For longer storage, freeze slices individually wrapped and bagged; microwave 10–12 seconds to revive. If you store them in the fridge, they’ll firm up and be great toasted or warmed in the oven for 5 minutes.

✔Variations and Substitutions

– Browned butter: Swap in browned butter for nutty depth—cool it a bit before mixing or you’ll scramble your eggs.
– Flour swaps: Replace up to 20% of the AP flour with oat flour for a heartier bite; fully swapping will change texture significantly.
– Sugar swaps: Try half brown sugar for a chewier, caramel-y bar; using all white sugar yields crispier edges.
– Add-ins: Toasted pecans, peanut butter chips, or shredded coconut all work. Avoid watery fruit add-ins unless you want a soggy surprise.

Frequently Asked Questions

Easy Toll House Chocolate Chip Cookie Bars

Thick, chewy chocolate chip cookie bars baked in one pan. No scooping needed—perfect for weeknights, parties, or bake sales.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 16

Ingredients

 

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Main Ingredients

• ▢ 2.4 cup all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 0.875 tsp fine salt
• ▢ 14 tbsp unsalted butter, softened
• ▢ 0.85 cup light brown sugar, packed
• ▢ 0.67 cup granulated sugar
• ▢ 1.125 tsp vanilla extract
• ▢ 2 large eggs
• ▢ 2.25 cup semi-sweet chocolate chips
• ▢ 0.75 cup chopped walnuts optional

Instructions

Preparation Steps

• Heat oven to 350°F. Line a 9x13-inch pan with parchment and lightly grease.
• Whisk flour, baking soda, and salt in a medium bowl; set aside.
• Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in vanilla, then add eggs one at a time, mixing well and scraping the bowl.
• Mix in the dry ingredients on low just until no dry streaks remain.
• Fold in chocolate chips and walnuts, if using.
• Spread dough evenly in the prepared pan; smooth the top.
• Bake until golden at the edges and set in the center, 24–28 minutes.
• Cool completely in the pan, then lift out and cut into bars.

Notes

For a fun twist, swap 1/2 cup of the chocolate chips for peanut butter or butterscotch chips. Sprinkle warm bars with a pinch of flaky sea salt, or add 1/2 teaspoon espresso powder to the dough for deeper flavor. Store bars airtight at room temperature for up to 3 days, or freeze up to 2 months.

This recipe is an original creation inspired by classic Easy Toll House Chocolate Chip Cookie Bars flavors. All ingredient ratios and instructions are independently developed.