Chocolate Chip Cookie Bars

Do you love chocolate chip cookies but not all the effort of portioning the dough? These chocolate chip cookie bars are the perfect solution! They are chewy, gooey and, of course, very chocolaty. An electric mixer is not necessary for this recipe, but using one will make some steps easier! 

Ingredients: 

• 1 cup salted butter 
• ½ cup granulated sugar 
• 1 cup dark brown sugar firmly packed 
• 2 large eggs (the bigger the better!) 
• 1 tbsp. vanilla extract 
• 1 tsp. baking soda 
• 1 tsp. salt
• 2 tbsp. corn starch
• 3 cups all-purpose flour (440 g)
• 1 ¾ cup (or more) semi-sweet chocolate chips 
• 3 tbsp. flaky sea salt (optional) 

Instructions: 

1. Preheat oven to 350 degrees.
2. Melt butter on the stovetop or in the microwave.
3. Add melted butter, brown sugar and granulated sugar to a large bowl and whisk vigorously until the mixture has lightened in color. If using an electric mixer, set the mixer to medium-high speed for about 2 minutes. 
4. Add eggs one at a time and whisk, mixing until just combined. Add vanilla extract with the second egg. Scrape down the sides of the bowl after each addition. 
5. Mix baking soda, corn starch, salt and flour in a separate bowl. 
6. Add half of the dry mixture to the dough, and fold with a spatula until it is about halfway incorporated. Add the rest of the dry ingredients and mix until there are a few streaks of flour remaining. Be sure to scrape the bottom of the bowl to incorporate all the flour. 
7. Add chocolate chips and mix until just combined. Do not overmix the dough, as that will give the cookie a rubbery texture. 
8. Line a 9 x 13 pan with parchment paper. 
9. The easiest way to put cookie dough in a pan is to break dough up into smaller pieces and spread it around the pan. Use a rubber spatula to spread the dough into an even layer or place a second piece of parchment paper on top of the dough and push down with your hands.
10. Top dough with additional chocolate chips. 
11. Bake the dough for 20–30 minutes. Bake for less time if you want a raw cookie, and bake for more time if you want a crispy cookie. If you have a conventional oven, flip the tray halfway through the cooking time to ensure both halves cook evenly. 
12. Remove the cookie from the oven and immediately sprinkle sea salt on top if desired. 
13. Place the cookie on the counter to cool for at least 5 minutes before serving. Waiting at least 5 minutes allows the sugar to crystallize, creating a more pleasant taste and texture.  
14. Serve and enjoy!

Tips and tricks 

• If you want a really raw cookie that is still safe to eat, take a meat or candy thermometer and check the internal temperature of the cookie. Once the temperature reaches 160 degrees Fahrenheit, the cookies are safe to eat. When checking the temperature, ensure the thermometer does not touch the bottom of the pan. 
• To properly measure flour, using a kitchen scale is best. If you do not have a kitchen scale, loosely scoop the flour into a measuring cup and use a knife to level off the excess flour. 
• Any chocolate works for this recipe, so to really take it to the next level, try a mix of dark and milk chocolate chips. If you’re feeling fancy, add some pretzels or M&Ms.