Community Pick
Nestle Toll House Chocolate Chip Pan Cookie
"This recipe was in my paper recently and I made them for my co-workers. DIVINE! I looked & looked and was surprised I couldn't find it already on Zaar."
photo by DianaEatingRichly
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
48
ingredients
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3⁄4 cup granulated sugar
- 3⁄4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 (12 ounce) package semi-sweet chocolate chips
- 1 cup chopped nuts (I like pecans) (optional)
directions
- Preheat oven to 375* Grease a 15x10-inch jelly roll pan.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, both sugars and vanilla in large mixer bowl.
- Add eggs one at a time, beating well after each.
- Gradually beat flour mixture into butter mixture.
- Stir in chocolate chips and nuts.
- Spread into prepared pan.
- Bake 20-25 minutes or until golden brown.
Questions & Replies
-
I've always wanted to know if it is possible to make Toll House Cookie Bars in 9x13 pan (or even 8x8) pan) by using store-bought rolls of Toll House dough or the smaller packages of dough already portioned into cookie-sized pieces. We love the Toll House bars made from scratch, but with our hectic schedules it's hard to find time! (Except to gobble them, of course.) Also think of adding chocolate chunks! Thanks, JuJu -
How long do I cook if I’m using 9x13 pan? How deep should the dough be in the pan? -
Can the dough be made 24 hours in advance?
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calories?
Reviews
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I cut back on the butter a little, used about 3/4 cup and once the eggs were in I whipped it until nice and fluffy (this seemed to make a huge difference from the first time I made them). I put them in a 9x13 and baked for 18 min PERFECT!! -
Great recipe. I cut the butter by 1/4 cup and replaced it with peanut butter. DELISH! -
These are REALLY good!! I am trying to keep myself from eating the whole pan! I did take others advice and put in a 9x13 pan, which I like because they are nice and dense. I did for 24 mins and they still are soft and chewy and delish!!! Very easy to mix up, less than 10 mins. Batter was VERY thick, couldn't spread very well, not a big deal tho. -
Freakin YUM. And sooo easy. I mixed it up, used half a package of chocolate chips and 1 cup of m&m's, plopped it all into my 9" glass pie plate and baked for about 23 minutes, or until the top and sides were golden brown but the middle was still slightly underbaked. We let it cool about an hour, which was quite a feat of willpower. Talk abotu perfect...it was exactly how we love our cookies..firm edges and fudgy, just slightly underbaked centers. This was soooo good and so easy. I'm making more tonight! Thanks for posting.
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I made this tonight for a New Year's Eve party and man did it go over well! I prepared the recipe just as it was written except I used two 9" cake pans instead of the dish recommended. I cooked for 18 minutes and found it to be done very well. I cut them up like pizza slices and the group really enjoyed it. I will definitely be making this one again! Thanks for a great, and easy, recipe!
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Tweaks
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My mother made the pan cookies all the time and we loved them, still do. She used to take the pan out of the oven after 10 minutes and swirl a knife through the dough. Just run a butter knife through the dough in a snake pattern (think creating marbling). The chips are melty at this point and create ribbons of chocolate yum through the bars. Try it once and you will be hooked! What a game changer in the taste. Once you do the swirl, put the pan back in the oven and bake according to the recipe. When cooked and cooled, cut into squares and try not to eat the whole pan.
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I made these exactly as written and they're great. However, I have to say that I prefer my mom's alteration on the recipe - instead of 1 cup of butter, use 1/2 cup of margarine and 1/2 cup of butter-flavored Crisco. So good! I think the butter flavor is too pronounced in the original recipe.
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Used a smaller dish, so baking time was a bit longer, w/ foil on top after 15 minutes to prevent burning on top. Also added about 2 tbsp. more flour. -
Great recipe! I subbed 1 cup whole wheat flour and splenda for the white sugar.
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what an amazing cookie this makes. A totally different texture to the usual shaped cookies. I followed the recipe exactly except I had no vanilla and added a splosh of brandy instead. I will be making this all the time now. Thanks for sharing
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RECIPE SUBMITTED BY
newspapergal
United States
