Toll House Chocolate Chip Cookie Bars - Easy Sheet Pan Recipe
These classic chocolate chip cookie bars deliver all the beloved flavors of traditional Toll House cookies in an easy-to-make sheet pan format. With buttery brown sugar dough loaded with mini chocolate chips, they bake up perfectly chewy with golden edges. The bars are ideal for feeding crowds, potlucks, or when you want homemade cookie goodness without the effort of scooping individual cookies. The addition of almond extract adds a subtle depth that complements the vanilla and chocolate beautifully.
Ingredients
Instructions
- 1
Mix together butter, both sugars, and eggs until well blended and fluffy
- 2
Stir in vanilla, almond extract, salt, and baking soda
- 3
Add flour and mix until combined
- 4
Fold in the chocolate chips
- 5
Prepare a 9x13 pan with cooking spray
- 6
Spread batter evenly in prepared pan
- 7
Bake until golden
Tips
Don't overmix the dough after adding flour to keep bars tender
Let bars cool completely before cutting for clean squares
Line pan with parchment for easier removal and cleanup
Good to Know
Store covered at room temperature up to 1 week or freeze up to 3 months
Dough can be made 1 day ahead and refrigerated, bring to room temperature before spreading
Serve at room temperature, great with milk or coffee
Common Mistakes
Don't overbake or bars will be dry and crumbly
Cool completely before cutting to prevent crumbling
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make individual cookies instead?
Yes, scoop dough into individual portions and bake for 10 minutes at 350°F instead of making bars.
What if I don't have mini chocolate chips?
Regular chocolate chips work fine, or chop a chocolate bar into small pieces for similar results.
How long do these keep?
Store covered at room temperature for up to one week, or freeze for up to three months.