I put the original Nestle Toll House Cookie Bar Recipe to the test, following it exactly as written. Few things compare to the chocolatey goodness of a batch of chewy chocolate chip cookie bars.
While the results were delicious, I found a few small tweaks that made the bars even better!
This classic recipe transforms the famous Toll House chocolate chip cookies into an easy, shareable bar form.
Nothing comes together quite as easily as a cookie bar. My Chocolate Chip Cookie Cups using premade cookie dough are pretty quick, but If you love bar cookie recipes as much as I do, you should try my Hello Dolly Cookies or my Cake Mix Cookie Bars.
What Works Well in the Original Toll House Bars Recipe
The Toll House Chocolate Chip Cookie Bars recipe is a simple, no-fuss way to enjoy the flavors of classic chocolate chip cookies without having to shape individual cookies.
The instructions are easy to follow, and the combination of semi-sweet chocolate chips, light brown sugar, and pure vanilla extract creates that signature Toll House taste.
Some highlights of the original recipe:
- Simple ingredients – Everything you need is likely already in your pantry.
- Quick dessert – Instead of spending time making batches of cookies, just press the chocolate chip cookie dough into the pan, bake, and cut them into squares. I love cookie bar recipes like Magic Cookie Bars and Cake Mix Cookie Bars.
- Perfect texture – The bars bake up with a golden brown top and a chewy center.
- Great for bake sales – These cookie bars are sturdy, easy to cut, and perfect for serving a crowd.
The Changes I Made to Improve This Perfect Treat
The main issues I encountered with the original recipe were the pan size, the baking temperature, and the baking time. Here’s what I changed:
Pan Type & Size
The original recipe used a 10x15-inch jelly roll pan, but I found that it was challenging to spread the cookie dough into the pan. After baking, the bars were thin, and I wanted a thicker cookie bar.
The cookie dough also puffed up when baking, making it feel like it might overflow. When I made the recipe again using a 9x13-inch glass pan, the bars were much thicker and had a better chewy texture.
Using a glass pan allowed me to see how they were baking, making it easier to judge when they were done.
Baking Temperature & Time
Many readers who tried this recipe commented on the Nestle website that the recommended 375°F baking temperature was too high, leading to overbaked or burned cookie bars.
When I followed the recipe exactly, my bars were fully baked in about 18 minutes—well before the suggested 20-25 minute range.
When I baked the recipe the second time, I lowered the temperature to 350°F to avoid overbaking. I also found that the bars baked more evenly and retained a chewier texture. The best way to check for doneness is to look for golden brown edges and a slightly soft center.
Ingredients
- Unsalted Butter - Using unsalted butter allows you to control the amount of salt instead of a certain predetermined amount in salted butter. However, if you only have salted butter, you can certainly use it. Omit the additional kosher salt that is added to the dry ingredient mix.
- Granulated sugar and light brown sugar – A mix of white sugar and brown sugar gives the perfect balance of crisp edges and a soft center.
- Semi-sweet chocolate chips – The star of the show! Reserve ½ cup for sprinkling on top for that bakery-style cookie bar.
- Walnuts - Adding nuts to these bars is optional. You can also substitute a different nut, like pecans.
*Please scroll down to the recipe card for a complete list of ingredients.
How To Make These Chewy Chocolate Chip Cookie Bars
Step 1. Prepare the pan. Preheat oven to 350°F. Grease a glass or metal 9x13-inch pan or line it with parchment paper for easy removal.
Step 2. Combine dry ingredients. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3. Cream the butter and sugars. In a large mixing bowl, beat the butter, granulated sugar, and light brown sugar with an electric mixer until smooth. Add the eggs and vanilla extract, mixing until well incorporated.
Step 4. Combine the wet and dry ingredients. Slowly combine the flour mixture with the wet ingredients, mixing just until combined. Fold in 1 ½ cups chocolate chips, reserving ½ cup for the top.
Step 5. Add to the pan. Spread the dough into the prepared baking pan and sprinkle the remaining chocolate chips on top.
Step 6. Bake. Bake in a preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely before slicing into squares.
Storage & Freezing
Store bars in an airtight container or storage bag at room temperature for up to 5 days.
For longer storage, wrap bars in plastic wrap and place in a freezer-safe container or Ziploc bag. Freeze for up to 3 months.
Natalie’s Pro Tips
When greasing your pan, use the butter wrapper. It's a great way to make use of the butter that's clinging to the paper wrapper.
If you love chewy chocolate chip cookies, slightly underbake your cookie bars! Take them out of the oven when the edges are set, but the center still looks a little soft. They will continue to firm up as they cool, giving you that perfect texture.
If the tops of your bars are starting to brown, but the bars need more baking time, lay a piece of foil on top of the pan and finish baking.
Other Tips for Success
- Use a jelly roll pan (10x15-inch) for thinner bars. Bake at 350℉ for 18-23 minutes.
- A metal or glass pan is the best way to achieve even browning.
- Let the bars cool completely before cutting for the cleanest slices.
- Want to serve them warm? Pop a bar in the microwave for 10 seconds and top with a scoop of vanilla ice cream.
Notes & FAQs
Yes! Milk chocolate chips will make the bars sweeter, while dark chocolate chips will add a richer taste. A combination of the two would be delicious as well.
Use a sharp knife and wipe it clean between slices to get the perfect size bars.
Overbaking is the most common cause. Be sure to check for doneness by looking for golden brown edges and a soft center.
Nestle Toll House Cookie Bar Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups 12-ounce package NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F. Grease a glass or metal 9x13-inch pan or line it with parchment paper for easy removal.
- Whisk together all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and light brown sugar with an electric mixer until smooth. Add the eggs and vanilla extract, mixing until well incorporated.
- Slowly combine the flour mixture with the wet ingredients, mixing just until combined. Fold in 1 ½ cups chocolate chips, reserving ½ cup for the top.
- Spread the dough into the prepared baking pan and sprinkle the remaining chocolate chips on top.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely before slicing into squares.
Charlotte says
We love cookie bars for parties at our house! I can't wait to make your recipe! I love all your tips and they look just perfect! Thanks for taking the time to test and tweak these recipes for us!