Chocolate chip cookies are pure comfort. Who doesn’t love one (or three!) warm and fresh from the oven?For the times when I don’t feel like dropping dough by the spoonful onto cookie sheets, waiting for them to cool, and repeating this a few times, Tollhouse Squares are the perfect option. I actually think I prefer the squares/bars to the cookie version because they are thicker and seem to stay soft longer without getting too crispy or dry. This is a classic Nestle recipe found on the back of the Nestle Semi-Sweet Chocolate Chips bag. The only difference is I added a little more vanilla and omitted the nuts. I also used Pure Mexican Vanilla Extract which gives it a little extra. You can also try adding in some oats, toffee bits (which I’ve done and they are amazing) or using different flavor chips!
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract (I probably used 1 ¾ teaspoon)
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)
Preheat oven to 375° F. Set aside a 9 x 13inch pan, do not grease!
In a small bowl, combine flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Spread into prepared pan.
Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars.