Chocolate Chip Cookie Bars with Toffee (Print View)
Chewy chocolate chip bars with crunchy toffee bits.
# Ingredient List:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, melted and cooled
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 1 1/2 cups semisweet chocolate chips
10 - 1 cup toffee bits
# How to Make:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together flour, baking soda, and salt in a medium bowl; set aside.
03 - In a large bowl, whisk melted butter with brown and granulated sugars until smooth. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
04 - Gradually fold the dry ingredient mixture into the wet ingredients until just combined, avoiding overmixing.
05 - Gently fold in chocolate chips and toffee bits, reserving some for topping if desired.
06 - Spread dough evenly in prepared pan and sprinkle reserved chocolate chips and toffee bits on top.
07 - Bake for 22 to 25 minutes until golden brown and a toothpick inserted in the center comes out with moist crumbs.
08 - Allow bars to cool completely in pan on a wire rack. Use parchment overhang to lift out and cut into 16 bars.
# Expert Advice:
01 -
- They bake in under 30 minutes and taste like you spent the whole day on them.
- The chewy center with crispy edges is pure comfort without fussing over individual cookies.
- Toffee bits add a salty-sweet surprise that keeps people coming back for more.
02 -
- An underbaked bar is always better than an overbaked one—the residual heat keeps cooking them as they cool, and you want them chewy in the middle.
- Room temperature eggs make a real difference; cold ones won't mix smoothly and can create a grainy texture.
- The parchment paper is not optional—it's the difference between bars you can eat and bars you have to excavate.
03 -
- Slightly underbake them for maximum chewiness—pull them out when they still look just barely set on top.
- Don't waste time creaming butter and sugar separately; melted butter mixed right in saves dishes and time without sacrificing texture.