Chocolate Chip Cookie Bars

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These Chocolate Chip Cookie Bars are based on the classic, Toll House Chocolate Chip Cookie recipe, they are chewy, moist, buttery with a hint of saltiness. They are easy to make in a 10×15 inch jelly roll pan, making them quicker to make than rolling out individual cookies.

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Chocolate Chip Cookie Bars

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– Pan – teaspoon – cups – large mixing bowl – handheld electric mixer – offset spatula

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Ingredients

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Grease a 15 x 10 jelly roll pan, set aside. Alternately, you can line it with crumpled parchment paper so you can take the bars out easier after baking and cooling.

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Using a stand mixer with paddle attachment, add the room temperature (not melted!) butter and both sugars.

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Add vanilla extract and 2 large eggs (1 at a time) to the sugar-butter mixture, mix to combine.

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In a medium-large mixing bowl, add flour, baking soda, Kosher salt and whisk to combine.

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Chocolate Chip Cookie Bars

These Chocolate Chip Cookie Bars are based on the classic, Toll House Chocolate Chip Cookie recipe, they are chewy, moist, buttery with a hint of saltiness. They are easy to make in a 10×15 inch jelly roll pan, making them quicker to make than rolling out individual cookies.