Toll House Chocolate Chip Bars are soft and chewy, thick, loaded with chocolate chips, and even easier to make than regular cookies! They’re the perfect treat for when you need cookies but don’t want to put forth much effort.
Sometimes you don’t want to have to bother with scooping balls of dough and baking batches and batches of cookies… and that’s when you make Chocolate Chip Cookie Bars! They’re so yummy and so easy to make! If you love my Chocolate Chip Cookie Cake, you’ll love these too!
Toll House Chocolate Chip Bars
If you every worry about your cookies spreading or getting thin, you don’t have that problem here and you don’t even have to chill the dough. Each square is this thick, chewy, and full of chocolate chips. Plus, you can cut these
HOW TO MAKE TOLL HOUSE CHOCOLATE CHIP BARS:
- Preheat oven to 350°F and grease a 9×13 inch pan. (Optional- Line with parchment paper for easy removal.)
- Mix the flour, baking soda and salt together in a small mixing bowl.
- Cream the butter, granulated sugar, and brown sugar together for about 2 minutes with an electric stand mixer using the paddle attachment (an electric hand mixer will work too). Add the vanilla and eggs, beating until combined and scrape down the sides as needed.
- Mix in the flour until just combined. Stir in 1 1/2 cups chocolate chips until evenly dispersed.
- Spread the dough into the pan and BAKE for 22 to 25 minutes or until the edges are lightly golden. Immediately press remaining chocolate chips into the top. Cool in pan on wire rack. Slice and serve.
I don’t have an electric mixer. Can I make this by hand?
YES! Grab a big bowl, a wooden spoon, and some arm power. Make sure your butter is soft enough so that you can cream it with the sugar.
Can I turn any cookie recipe into bars?
Yes! Just spread the dough into a prepared baking pan and bake until the edges start to brown.
For a recipe that calls for around 2 cups of flour, use a 9×13 inch pan. If it calls for around 1, use an 8×8 inch pan.
Can I use different mix ins?
Heck yes! Swap out the semi-chocolate chips for a different flavor or throw in addition of nuts!
TOOLS USED TO MAKE THESE CHOCOLATE CHIP COOKIE BARS:
- Kitchen Aid Mixer– This is so handy to have in the kitchen. I use it for cookies, cakes, frosting, bread, whipped cream… LOVE IT!
- 9×13 Inch Metal Baking Pan with Lid– I LOVE LOVE LOVE this baking pan. I use it for making cakes or any sort of bar treat because it allows me to store and transport with easy and it’s airtight.
- Parchment Paper– I used to think parchment paper was a waste but it’s a cleaning lifesaver and there is no sticking! This paper has grid lines so you can cut it to just the right size.
LOOKING FOR MORE COOKIES? CHECK OUT THESE:
Toll House Chocolate Chip Bars
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup salted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs, room temperate
- 2 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips, (divided)
Instructions
- Preheat oven to 350°F and grease a 9×13 inch pan. (Optional- Line with parchment paper for easy removal.)
- Mix the flour, baking soda, and salt together in a small mixing bowl.
- Cream the butter, granulated sugar, and brown sugar together for about 2 minutes with an electric stand mixer using the paddle attachment (an electric hand mixer will work too). Add the vanilla and eggs, beating until combined and scrape down the sides as needed.
- Mix in the flour until just combined. Stir in 1 1/2 cups chocolate chips until evenly dispersed.
- Spread the dough into the pan and BAKE for 22 to 25 minutes or until the edges are lightly golden. Immediately press remaining chocolate chips into the top. Cool in pan on wire rack. Slice and serve.
Best cookie bars ever!!!
Thanks Nicole! I’m happy to hear you liked them! 🙂