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Luna Hossain

Nestle Toll House Cookie Bars

These Nestlé Toll House cookie bars are a quick, no-scooping alternative to cookies that stay soft and chewy for days. The process involves preheating the oven and preparing a 9×13-inch pan, mixing melted butter with sugars and eggs until glossy, then gently adding flour, baking soda, and salt to form a thick dough. Chocolate chips (and optional walnuts) are folded in, the dough is pressed evenly into the pan, and the bars are baked at 350°F for 22–28 minutes until the edges are golden and the center is just set. After cooling completely, they are cut into squares with a buttery, sweet flavor, crisp edges, chewy centers, and melted chocolate throughout.The recipe is loved because it’s simple, mess-free, reliable, and produces consistently soft, delicious bars.
Calories: ~260 | Carbohydrates: ~34g | Fat: ~13g | Protein: ~3g
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16
Course: Bars & Brownies
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 3/4 cup butter melted and cooled
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 cups chocolate chips
  • Flaky salt for topping (optional)
  • Chopped walnuts optional

Equipment

  • Mixing bowl
  • Whisk or spoon
  • Measuring cups and spoons
  • 9×13-inch baking pan
  • Parchment paper or cooking spray
  • Oven

Method
 

  1. Heat the oven to 350°F. Grease the baking pan or line it with parchment. The pan should be ready before the dough is mixed.
  2. In a bowl, mix the melted butter, brown sugar, and white sugar. Stir until the mixture looks smooth and glossy.
  3. Add the eggs to the bowl. Mix until the batter looks thick and even.
  4. Add the flour, baking soda, and fine salt. Stir just until no dry flour shows. The dough should be thick and sticky.
  5. Fold in the chocolate chips. Add walnuts here if using. The chips should be spread throughout the dough.
  6. Press the dough into the pan in an even layer. The top should look level and slightly shiny.
  7. Sprinkle a little flaky salt over the top if you like.
  8. Bake for 22 to 28 minutes. The edges should be golden, and the center should look set but soft.
  9. Let the bars cool in the pan. Cut into squares once they are firm.

Notes

Do not overmix once the flour goes in, or the bars can turn tough. Watch the bake time closely, since overbaking dries out the center. If the edges brown too fast, the pan may be too dark.
Macros are approximate and will vary based on portion size and added nuts.