Then, scrape down the sides of the bowl.Īdd the flour, baking soda, and salt, and mix just until combined.įor the jellyroll pan or 13×9 pan, I like spraying a plastic sandwich bag with cooking spray, put my hand inside the bag, and use that to pat down the dough. You can also use a hand mixer.Īdd the eggs one at a time, followed by the vanilla. Start by creaming the butter, white sugar, and brown sugar in the bowl of a stand mixer, fitted with a paddle attachment. I did not use nuts for this test, but you can add them if you’d like!.The chocolate chips (use your favorite variety).The sweeteners: white sugar and brown sugar.The wet ingredients: butter, eggs, and vanilla. The dry ingredients: flour, baking soda, and salt.How do I prevent the top from browning too much?.Can I make Toll House cookie bars in advance?.I receive a commission if you choose to make a purchase through these links. Affiliate links support Gift of Hospitality at no additional cost to you. The answer? It depends on how you like them! So I set out to determine which is the best (modern) pan for making Toll House Cookie Bars. That size pan is less common in kitchens now, as many recipes call for a 13×9 inch pan, or a much larger half-sheet pan. The recipe calls for a jelly roll pan, which is 15×10 inches. I personally love making them as bars instead of cookies because they’re so darn easy-no scooping or rolling required. My mom made them frequently when I was growing up, and it’s my go-to recipe for a quick dessert. Toll House Cookie Bars have been a staple in my household for years. Did you know you can make them into bar cookies? Follow along to see which is the best!Ĭhances are, you’ve made the chocolate chip cookie recipe printed on the bag of chocolate chips. Toll House Cookie Bars are the perfect treat, and we’re using the classic recipe to make 3 different styles of bars.
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