Chocolate Chip Pan Cookies Toll House

So, you’re craving something warm, gooey, and utterly delicious, but the thought of scooping a hundred individual cookies makes you want to crawl back under the covers? Friend, I feel you. Deeply. That’s why we’re diving headfirst into the glorious world of Chocolate Chip Pan Cookies, Toll House style. It’s basically a giant, lazy cookie that says, “I’m amazing, but I also have a life.”

Why This Recipe is Awesome

Let’s be real, sometimes you just want that fresh-baked cookie aroma without the commitment issues of a full batch. This pan cookie is your culinary soulmate. It’s basically a giant hug in a pan. It’s ridiculously easy to make—like, “even your cat could probably supervise” easy. Plus, no endless cookie sheet rotations, no burnt bottoms (unless you forget it’s in the oven, which, no judgment). You get perfectly chewy edges and a delightfully soft center, every single time. And honestly, slicing it into squares feels way more sophisticated than just grabbing a cookie.

Ingredients You’ll Need

Get ready to raid your pantry! Most of these are probably already chilling there, waiting for their moment to shine.

• 1 cup (2 sticks) Unsalted Butter, softened. Not melted, not rock hard. Just that perfect “indent with your finger” softness.
• ¾ cup Granulated Sugar. For that classic sweetness.
• ¾ cup Packed Light Brown Sugar. This is where the magic chewiness comes from. Don’t skimp!
• 1 teaspoon Vanilla Extract. The soul of any good chocolate chip cookie.
• 2 Large Eggs. Room temperature if you’re fancy, but straight from the fridge works too, IMO.
• 2 ¼ cups All-Purpose Flour. The structure squad.
• 1 teaspoon Baking Soda. Our little leavening hero.
• ½ teaspoon Salt. Crucial for balancing all that sweetness. Seriously, don’t skip it.
• 1 ½ cups (about 9-10 oz) Semi-Sweet Chocolate Chips. Toll House, of course, for authenticity. Or whatever chocolate makes your heart sing!

Step-by-Step Instructions

Alright, apron on (or don’t, I won’t tell). Let’s get this party started!

1. Preheat and Prep: Get your oven heated to 375°F (190°C). Lightly grease a 9×13 inch baking pan. You can also line it with parchment paper for easy removal, which is a pro-move, just sayin’.
2. Cream the Goods: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until they’re light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
3. Egg-cellent Addition: Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to make sure everything is incorporated.
4. Dry Mix Power: In a separate, medium-sized bowl, whisk together the flour, baking soda, and salt. This ensures even distribution and no weird pockets of baking soda.
5. Combine & Conquer: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix! A few streaks of flour are totally fine.
6. Chocolatey Goodness: Stir in the chocolate chips by hand. Because who doesn’t love a good chocolate chip shower?
7. Pan It Up: Press the dough evenly into your prepared 9×13 inch pan. It’ll be thick, so use your hands or a spatula to get it into all the corners.
8. Bake It, Baby! Pop it into your preheated oven and bake for 20-25 minutes, or until the edges are golden brown and the center is set but still looks a little soft. Trust your gut here!
9. Cool & Devour: Let it cool in the pan on a wire rack for at least 15-20 minutes before slicing. This is the hardest part, I know. It helps the cookie set so it doesn’t fall apart when you cut it. Then, slice into squares and unleash the deliciousness!

Common Mistakes to Avoid

We’ve all been there, turning a perfectly good recipe into… well, something else. Here’s how to dodge those culinary bullets:

• Overmixing the Dough: This is a cardinal sin! Overmixing develops the gluten too much, leading to tough, cakey cookies instead of soft, chewy ones. Mix until just combined, then stop.
• Not Softening the Butter: Trying to cream cold, hard butter is like trying to convince a toddler to eat broccoli. It just doesn’t work well. You need that soft butter for a smooth, airy base.
• Skipping the Salt: Seriously, don’t. Salt brings out the flavor of the chocolate and sugar, preventing your cookie from being one-dimensionally sweet.
• Cutting While Hot: I know, the aroma is intoxicating. But cutting too soon will result in crumbly, messy squares. Patience, young padawan, patience.

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? Here are some simple tweaks:

• Chocolate Chips: Not a semi-sweet fan? Use milk chocolate chips for extra sweetness, dark chocolate for a richer flavor, or even a mix of all three! White chocolate chips or butterscotch chips would also be divine.
• Butter: Technically, you can use margarine, but honestly, butter just tastes better. It provides superior flavor and texture. If you must use margarine, make sure it’s a good quality one.
• Add-ins: Get wild! A handful of chopped nuts (walnuts, pecans), toffee bits, or even mini M&M’s would be fantastic additions.
• Flour: If you’re out of all-purpose, you can often substitute with a 1:1 gluten-free baking flour blend, but results may vary slightly. Stick to AP for the classic Toll House vibe.

FAQ (Frequently Asked Questions)

• Can I make this ahead of time? Absolutely! You can make the dough and chill it in the fridge for up to 2-3 days before baking. Just let it come closer to room temperature for easier spreading.
• How do I store leftover pan cookies? Keep ’em in an airtight container at room temperature for 3-4 days. If they last that long, you’re a stronger person than me.
• Can I freeze these? Heck yes! Once cooled and sliced, you can freeze individual squares in an airtight container or freezer bag for up to 3 months. Thaw at room temp or give them a quick zap in the microwave for that “fresh out of the oven” feel.
• My pan cookie is dry, what did I do wrong? Most likely, it was overbaked. Keep an eye on it during the last few minutes, and remember that it will continue to cook slightly even after you pull it from the oven.
• Can I use a different size pan? You can! A 9×9 inch pan will make a thicker cookie bar, so you’ll need to increase the baking time (probably 30-35 minutes). Just watch for those golden edges and a set center.

Final Thoughts

There you have it, folks! Your new go-to recipe for when you need a serious chocolate chip cookie fix but want to keep things blissfully simple. This pan cookie is a crowd-pleaser, a mood-booster, and frankly, a genius invention. So go forth, bake some happiness, and don’t be shy about eating a corner piece (or two) straight out of the pan. You’ve earned it!