Chocolate Chip Cookie Bars Toffee (Printable)
Rich, chewy chocolate chip bars loaded with crunchy toffee bits.
# What You'll Need:
→ 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 It:
01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
04 - Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
05 - Gently fold in the chocolate chips and toffee bits, reserving a handful of each for topping if desired.
06 - Spread the dough evenly into the prepared pan. Sprinkle the reserved chocolate chips and toffee bits on top.
07 - Bake for 22–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
08 - Let cool completely in the pan on a wire rack. Lift the bars out using the parchment overhang, then cut into 16 squares.
# Expert Hacks:
01 -
- They're impossibly chewy in the middle with just enough structure to cut into clean squares, which sounds like a small thing until you're eating one.
- Toffee bits add this unexpected crunch and depth that regular chocolate chip cookies simply don't have.
- One pan, minimal cleanup, and they disappear so fast you'll wonder if you actually made them.
02 -
- Underbaking by a minute or two is the secret to chewy centers—I learned this the hard way by overbaking the first batch and ending up with something closer to shortbread.
- Melted butter that's been cooled slightly mixes better than hot butter, and room temperature eggs blend smoothly without cooking the mixture.
03 -
- If your toffee bits sink to the bottom, reserve more for the top and press them in gently before baking so they stay visible and crunchy.
- A combination of dark and semisweet chocolate chips adds complexity that people notice even if they can't quite name it.