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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Servings:
Ingredients
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.