Chocolate Chip Cookie Bars
Ingredients
- 2 cups + 2 tbsp all-purpose flour
- ½ tsp kosher salt
- ½ tsp baking soda
- 12 tbsp unsalted butter, melted and cooled to room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips (plus extra for topping)
- Sea salt flakes (optional)
Instructions
- Prepare Pan: Position oven rack in the lower-middle. Preheat oven to 325°F. Lightly spray a 9″x13″ metal baking pan with non-stick spray, or line it with parchment or foil, allowing extra to hang over the long sides. Spray the lined pan as well for easy removal and clean cuts.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla extract, whisking until smooth.
- Combine and Add Chocolate: Using a spatula, fold the dry ingredients into the wet mixture. When half-mixed, add chocolate chips and fold until just combined. Avoid over-mixing.
- Press into Pan: Transfer the thick, sticky dough into the prepared pan. Using a spatula or your fingertips, press evenly into the pan. (Tip: Use the buttery side of the butter wrapper or lightly butter your fingertips to help press the dough smoothly into place.)
- Top and Bake: Sprinkle additional chocolate chips on top if desired, pressing them slightly into the dough. For a fun twist, add mini M&M’s on top. Bake for 23-25 minutes or until the top is light golden and slightly firm. For chewy bars, avoid over-baking.
- Cool and Serve: Transfer the pan to a wire rack and sprinkle flaky sea salt on top (optional) immediately after removing from the oven. Let cool to room temperature. Use the foil or parchment overhang to lift bars from the pan, then transfer to a cutting board and slice into squares.
Enjoy your perfectly chewy chocolate chip cookie bars!