A Cookie Revelation!
Hopefully, you figured this out long before I did! I love using the good old Nestle Toll House Recipe for my bar cookies. But for some reason I never noticed the recipe is written to be used with a "jelly roll pan" (15 x 10-inch.) Hmm…no wonder I always had trouble spreading the batter all the way to the edges of the pan…I don't have jelly roll pans, I have half-sheet pans (17 x 12-inch.) It turns out if you add an extra 1/2 recipe they will bake up perfectly in your half-sheet pans! Yay lots of cookies for your crowd! I'll post the adjusted measurements below.
Nestle Toll House Chocolate Chip Cookie Bars
(Measurements Adjusted for Half-Sheet Pan, 17 x 12-inch)
3 1/4 cups + 2 tablespoons all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups (3 sticks) butter, softened
1 cup + 2 tablespoons granulated sugar
1 cup + 2 tablespoons packed brown sugar
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups chocolate chips (I usually mix up whatever I have, milk, semi-sweet, white - yum!)
1 1/2 cups chopped nuts (optional)
PREHEAT oven to 375° F.
Grease 17 x 12 - inch half-sheet pan
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts.
Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.