Chocolate chip cookie bars

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INGREDIENTS

[ ] 2 c. + 2 T. all-purpose flour

[ ] ½ tsp. kosher salt

[ ] ½ tsp. baking soda

[ ] ¾ cup - salted butter, gently melted and then cooled to room temperature

[ ] 1 c. packed light brown sugar

[ ] ⅓ c. sugar (or stevia)

[ ] 1 large egg + 1 egg yolk (OR: 2 flax eggs - 2TB ground flax + 5 TBP water. Let it sit for 15 m in fridge)

[ ] 2 tsp. pure vanilla extract

[ ] 2 Cups semi-sweet chocolate chips

[ ] sea salt flakes // pink salt — optional

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INSTRUCTIONS

[ ] Adjust oven rack to lower-middle position. Preheat oven to 325° F. Line 9x 13” pan with parchemin paper.

[ ] In a medium bowl, whisk together flour, salt, and baking soda; set aside.

[ ] In a large bowl, whisk together melted butter, brown sugar, and Stevia/sugar until combined. Add egg, egg yolk (or 2 flax eggs) and vanilla, and whisk until well combined.

[ ] fold dry ingredients into the wet mixture. When about half-way combined, add chocolate chips and continue to fold until just combined. Do not over mix. Dough will be very thick.

[ ] Use parchemin paper on top and then press or roll out. Or use hands / spatula

[ ] Optional: sprinkle a few more chocolate chips & salt flakes over the top, pressing them in a bit. Or Mini m&ms

[ ] Bake ~ 23 minutes until top is light golden brown and slightly firm to the touch.

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For the chewiest bars, do not over bake, even, under bake!

Cool to wire rack.

sprinkle flaky sea salt over the top right after the pan comes out of the oven 😋

Cut once cooled partially / completely.

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