More like a brownie, these easy pan cookies have all the rich flavor of traditional Toll House cookies. So skip the spooning and cut up a batch today!
My mom used to make these for us as kids when she didn't have the time to spend making drop cookies. She added an extra touch. Before putting in the oven she sprinkled approx. 1 cup of choc chips over the top of the dough in the pan, put it in the heated oven for a minute or two, took it out, and then ran a knife through the melted chocolate on top, swirling it throughout the pan cookie. Looks beautiful when baked and cooled!
Read MoreGreat taste but way too much butter. It was very gooey and my family only ate the edges. I will try using only 1/2 cup next time.
Read MoreMy mom used to make these for us as kids when she didn't have the time to spend making drop cookies. She added an extra touch. Before putting in the oven she sprinkled approx. 1 cup of choc chips over the top of the dough in the pan, put it in the heated oven for a minute or two, took it out, and then ran a knife through the melted chocolate on top, swirling it throughout the pan cookie. Looks beautiful when baked and cooled!
Cut down butter to 3/4 cup, but still a little much. Baked in 9x13 pan for about 25-30 mins.
My mom made these for my sisters and I as kids and it was a favorite then as it is now with my own two daughters. The key is making sure the butter or margazine is room temp. I once melted to liquid and that worked terribly. Also, go easy on the pan when greasing or your will get greasy bars!
I followed the recipe exactly, but used a fat free butter substitute, Splenda granulated and brown sugar, and a fat free egg substitute. The cookie "cake" still came out great! It was moist, chewy, and light. Saved me a lot of money not buying this pre-made, and it was nice knowing it wasn't completely awful for me as far as the fat and sugar content. Thanks a lot!
Definitely the original-better make plenty-they will be gone as soon as they are done!
I formed the dough into the shape of a heart to make a large cookie, without a heart-shaped pan. I made a border of foil to surround the heart so it didn't spread. Cookie turned out good and chewy.
Although there are thousands of variations on the chocolate chip cookie, nothing beats the original Nestle version. Nothing ever will.
These are great! I LOVE the Nestle Toll House chocolate chip cookies better than any other brand. This is my first time making the bar version and it worked pretty well. The only thing is I used a 9x13in pan for a thicker cookie which drastically increased the cooking time to at least 40 minutes. Also JDLAMBERT is right...the secret is all in the butter. While making the drop cookie version I once accidentally melted the butter too much (it was liquid) and the cookies turned out very spongy and cake-like. Couldn't figure out why until it kept happening every time I made the cookies. If you soften the butter too much it doesn't cream well with the sugar. You want to achieve a fluffy, airy texture like scrambled eggs when you beat the butter and sugar together. So now what I do is get the butter out first thing and set it on the preheating oven to soften a bit (don't use the microwave). Usually it is still cold by the time I'm ready to use it but using a solid stick of cold butter is better than using liquified butter because you can't achieve the same scrambled egg consistency with butter that is too soft or melted.
I just made a few batches of these for my 12yr olds Enrichment class and they came out perfect. I only used 3/4 cup of butter and they are still nice and moist. My 9yr old has asked me to send some to his class party on Friday so we definately have a new favorite!
I don't usually take the time I should to rate recipes- but this is the best "cookie bar" recipe I've ever made. I used a 13 x 9 pan, and they came out chewy, soft inside, not dry- absolutely delicious. Best thing is that they are so easy to make!
this has been my favorite cookie recipe since I was very young. My only problem lately is that mine always come out fluffy, yep, fluffy cookies, they fall apart too easily, any suggestions?
My late mother used to make this, as well us kids as its easy for kids to make-now I make for my family as well!! Fond memories! I used milk chocolate chips in this batch-AWESOME!!
I have never had good luck making cookies on pan form. I tried these today, not expecting much...and they came out so good. This is my new favorite cookie recipe...much easier than baking individual cookies!! I used a 13x9 pan and baked for 25 minutes.
This recipe is a classic, always turns out great! I find it hilarious when reviewers say "I followed the recipe exactly, except I substituted this, and this, and this..." That is NOT following it exactly, duh! Haha...anyway, this recipe is perfect as-is :)
The recipe says to use a 15x10-inch pan, I used a 9x13-inch pan and my cookies were BARELY an inch thick !!!!, If I had baked them in the pan that was suggested, they would have been like crackers.
Quick and wonderful! I followed the recipe as written, except I baked it in a 9x13 pan. I had to bake for about 35 minutes, and the cookies came out perfectly gooey and soft! Will make again!
I wish I could give this recipe 10 stars- it is perfect!! The recipe is also found on the back of the bag of chocolate chips. I just made them tonight for the third time and they are delicious!! I do cut back on the chocolate chips and add more vanilla ( personal preference). Line your jelly roll pan with parchment paper and they come out and cut like a dream!! I baked them for 20 minutes each time and they are perfectly soft and chewy- I think if you were to cut the time down further they would be to underdone. Thanks for a great recipe!!
Even better: Add a cup of peanut butter to the dough, and put half the morsels on top, not in the dough. five minutes before it's done, run a knife through the melted chocolate to "swirl" it.
I make this often and always get compliments. It is best when slightly undercooked....which makes the bars soft. I cook at 350 for the first 10 minutes, then cook at 325 and check every 8 minutes until very lightly browned on the edges.
I reduced the butter to 1/2 cup, used 1 cup ap and 1 cup ww flours, reduced sugars to 1/2 cup each, doubled vanilla and used 1 cup dark and 1 cup semi sweet chocolate chips. Baked in a 9x13 pan for 25 minutes.
Perfection! A great fix when you are short on time but have to bake something! Made one pan using an egg substitute powder and one with eggs... both baked up very nicely. I also doubled the vanilla & added a cup of chopped walnuts. Thanks!!!
These are great bar cookies. The consistency is perfect-- dense, chewy, soft. I made a few adaptations: I added crumbled snickers bars and baked for 30-35 minutes in a 13x9" glass baking dish. Amazing.
i love this traditional recipe for chocolate chip cookie bars!! great for when i don't have the time or patience to make cookies but want something sweet. we will usually make them in a 9x13" pan, which makes them a bit thicker, and so they require a few additional minutes to cook. otherwise we stick to the recipe each time and they're no-fail!
Delicious, of course! One thing I don't think I saw on here that would be helpful for some is that if you have a dark pan you should adjust the temperature to 25 degrees lower than what the recipe says so you do not burn your cookies. Baked mine in a dark pan at 350 for 23-24 min and they turned out fine. They are a cake like bar and next time I might try baking them a few minutes less so they are chewier.
wonderful and easy to make. I started baking these one day and discovered I did not have chopped nuts. I had a package of dried cherries on hand and used those instead. Worked great. Now, when I bake these I use either chopped nuts or the dried cherries. Both are big hits with my family.
Awesome...so good and so quick. I also reduced the butter to 3/4 c. and spread on a cookie sheet to bake. This didn't last long!
i found it a bit too salty, so next time i cut the salt in half and it was perfect! easier than regular cookies, but the same awesome taste!
Baked exactly according to the recipe (using the metal 10 x 15 inch jelly pan). The time suggested is too long, they were golden brown by 16 minutes. As others have suggested it is important to bring butter and eggs to room temperature. The key in baking this cookie bar (as with any other baking recipe) is to cream the butter and sugar until it is creamy (I used a kitchen-aid stand mixer on medium speed for about 5 minutes). Once creamy barely beat in the egg on the lowest mixer setting. Once the egg is incorporated add the dry mixture on the slowest setting until just incorporated. Then hand mix in the chocolate chips and nuts very gently. If the dough is buttery with butter coming out of the batter, refrigerate for about 10 minutes before spreading in the pan. Also, to grease the pan, just use the butter left on the wrappers. You shouldn't be able to see any butter, if you do wipe it clean with a paper towel, the residual butter should be enough to coat the pan. If you do not do this the excess butter will cause the bottom of the cookie to burn.
Kinda like cake, these are even better the day after baking. I like this recipe as is, though I find that adding chopped pecans and/or walnuts and a little bit of peanut butter improves the flavor.
Great taste but way too much butter. It was very gooey and my family only ate the edges. I will try using only 1/2 cup next time.
these definitly need half the butter amount! i made half the recipe with 1/3 cup of butter and my family couldn't eat it cuz of being so greasy! and did i mention how it was drawned in chocolate though i used less chocolate than stated in recipe..i'll do it again but in the form of cookies not pan cookie
This is our new birthday cake for the kids. Neither one of my kids (ages 4 and 8) particularly like regular cake so they swoon when I bring this out with candles on top!
An oldie but goody! I wrap then freeze them in seperate squares to insure my family won't devour this in an entire evening. I've learned from experience. :)
Mmmmmmoist and chewy decadence... we almost ate the entire pan in one night. 10 stars.
A little too greasy at the bottom of the pan for my liking - but otherwise excellent. Next time I will add a cup of oats to see if that soaks up a little of the butter.
These were great! Everyone loved them! I used dark brown sugar so they would be chewy. I cooked at the 375 degrees as in recipe, but for only 15 mins. Any longer and I would have burned them, might just be my oven but next time I will bake at 325 or 350.
love the cookies. we turn down the temperature to 350* and cook for 30 min. turns out great.
This is the best recipe for making pan cookies. I don't think it's cakey at all. My son loves this for his birthday every year as he doesn't like cake. I cut the salt back to 3/4 tsp.
I added flaked coconut and served warm with a scoop of vanilla ice cream came out sooo good! I will make again It is so easy.
I used half all purpose flour, and half whole wheat. It worked great. These were really good. They are exactly what I was hoping they would be.
Yum, I thought it was pretty good and REALLY chocolatey. Pan cookies are a lot easier than drop cookies, so I recomend this recipe if you need quick, delicous cookies.
These were very good. I used about half mini and half white. They are a nice finishing touch as a dessert or a snack w/o being too over the top. The directions mentioned nuts although the ingredients do not list them, but I liked the suggestion so I added in some pecan meal.
I thought these were a little salty...next time I will halve the salt. Very tasty regardless!
We all loved the taste of this recipe, but it was way too greasy!! I tried it twice with the same results. Like a previous poster said, I was looking for something soft and chewy, these were kind of hard.
These are the best! I don't think they are too buttery at all, it makes them moist and delicious. Wonderful cookie bars!
Very tasty!!! I followed the recipe, except i only HAD 3/4c. of butter. Otherwise i wouldn't have changed anything. I don't like making batches of cookies (mess/lack of space/takes too much time) but this was super easy and no mess, and was in the oven in no time!
These are a nice change from your regular choc chip cookie. I like them a bit softer so I start checking them at around 15 minutes. Tastes like bein' a kid again. Gotta love Nestle TOLL HOUSE!
I followed the recipe exactly and they were absolutely the best chocolate chip cookies I have ever made!!! Absolutely adding this to my recipe book. Now I can make cookie cakes!
Loved these! As did my whole family. Even my ever so picky 5 year old. I have made them several times. They don't stick around long! =)
We had made these once before when we got tired of making normal chocolate chip cookies.These made my diabetic grandpa eat like a dozen of these.
These were great. I used slightly less choc. chips than called for and the whole family went wild over these.
it came out a little too thin and crispy for me, next time i will bake it in a 9x13 pan. great recipe though, thanks!
These are always a hit! Simple, classic goodness. I sometimes add chopped nuts to these too and I usually add more choc. chips because we like a lot! Easy to make and makes a TON, so they are great for when you want a cookie, but don't feel like scooping them out. These are also great for picnics and bake sales. :)
This was a really good recipe; the bars came out very moist, and they tasted great! I took them to a friend we were visiting out of town, and her family devoured them! The batter didn't fill up the entire pan - next time I'll try it in a 13 X 9 inch baking dish. Also the recipe says to stir in the nuts, but no nuts are called for in the ingredients. We just added a handful of pecans and would definitely do that again. This recipe is a keeper!
Yummy. My aunt made a huge batch of these to bring on our vacation. Anything "Nestle" is good!
Made some changes and these were AMAZING! Cooked up nicely in 25ish minutes at about 350 degrees in a 9x13 lined with parchment paper. Changed some recipe bits to 1/2 cup of butter, 1 cup brown sugar, 1/2 cup white sugar, half a bag of dark chocolate chip morsels, whole wheat flour instead of white, and 1/4th cup water added after dry ingredients added to wet to help the flour work in - it's a bit dry otherwise. Used room temperature butter put in the microwave for 5 seconds, not melted or cold. Middle came out great, edges came out soft, beautiful cookie bars the whole way through!
Excelent recipe. This is the ORGINAL! Quick enough to make, baked up perfect. Always a please to the young and adult alike.
Super good and easy. Cut nicely into squares and easily portable to any function. Everyone loved them.....whats not to love .....just a big chocolate chip cookie bar. Thanks!
I've been making these forever! They are so easy to whip together at a moments notice! I do 1/2 semi sweet and 1/2 milk chocolate chips. They never last long in my house.
This is almost exactly like my choc chip cookie recipe. It was fantastic! I decided to set my oven at 350 and baked for 28 mins. It was perfect! Remember all ovens are different so you need to gage accordingly. This is a keeper!
I cooked the bars in a 13 by 9 pan at 350 for 30 min. and were delicious, but very dry by next day. I'll try cooking less next time.
They turned out great! The key is the butter, just put two sticks from the frige to the microwave for 25 seconds! Bake for 35 mins in a 9x13 pan sprayed lightly with pam.
I LOVE these cookies. The only thing different I did was refrigerate the dough 45 min. Then after I spooned a pan in I would keep the rest of the dough in the refrigerator until needed again.
Doubled this, baked it in two 9x13 pans. Lessened salt by about 1/8. Baked for 30 minutes. Thanks!
I used this recipe to make a cookie cake for my birthday. It turned out very well! I didn't change a thing, and won't in the future when I make it again, which I will!
This was excellent, especially if you like melt in your mouth type cookies. Much easier than dropping by spoonfuls on a cookie sheet and waiting for them to cook.
Just found the original recipe on another site. Use 1 cup hard Crisco (not Crisco oil) instead of the butter and your cookies will taste much better!
Very overdone when left in the oven 25 minutes. Take out at 20 minutes at the most. Otherwise an oldie but goodie.
These were good. I followed the recipe exactly except I left out the nuts because my daughter doesn't like it and instead of greasing the pan, I lined it with parchment paper. The cookies still came out a bit greasy so the problem is not over greasing the pan as thought by JDLambert. I'll be making these again.
put dough in a heart shaped cake pan that was greased and lined with wax papper and greased again. Cooked about 20 min, ran knife around the edge and fliped in out on to cooling rake. Carefully peeled the paper off. After it cooled I was able to flip it over to the pretty side and decorate it.
Wanted to make a cookie cake, but I should have measured my jelly roll pan before I baked this...mine was 12x18. I had no idea they came in so many different sizes. It looked beautiful when it came out of the oven, but was dry as a bone because I baked it too long for the size pan I had. So the next time I will either use my 9x13 baking pan or my pizza pan and bake it less time.
I followed this recipe exactly, mine turned out more like a cake which is not what I wanted. The taste was ok though.
These cookies were really delicious - the only reason I'm not giving them five stars is because they were pretty greasy. They seemed to have a little too much butter, so I'll probably try cutting back a little next time. If they aren't as good with less butter, I guess I'll sacrifice(!) and make them with the full amount. Also, I can't imagine making them in a jelly roll pan - a 9x13 pan was almost too big as it was. If you like them thick, try a smaller pan. Easy and delicious - great recipe!
Very Easy and very good...it has to be good if it can be done in a college dormitory!!!!
It was good! Even though i didn't put enough butter in! (i put 1 stick, not 1 cup)
This is a delicious cookie recipe!! And I loved that I didn't have to spoon out cookie dough on several different cookie sheets. You just plop all the cookie dough into one large pan and put it in the oven! It was so easy and so yummy!!
