BEST CHOCOLATE CHIP COOKIE BARS (Adapted from Sally’s Baking Addiction)

So, I wasn’t going to make these for this week’s tailgate. It seemed that chocolate chip cookies just didn’t sound “brunch” enough to me. But the more I mulled it over, the more I kept thinking about how good chocolate chip cookies are, and that wouldn’t it be nice to find a recipe where the cookies are made into bars, and they are soft and chewy (versus crunchy). Well folks, I found such a recipe! Sally’s Baking Addiction blog never fails me, and it does not disappoint here. Sometimes you just need a comfort food dessert – brunch, lunch, dinner or whatever. These are worth it!

4 1/2 cups flour 

2 tsp baking soda

3 tsp cornstarch

1 tsp salt

1 1/2 cups unsalted butter, melted and slightly cooled

2 cups packed light brown sugar

1/2 cup granulated sugar

2 large eggs plus 2 large egg yolks, at room temperature

2 tsp pure vanilla extract

2 cups semi-sweet chocolate chips

optional: sprinkle of sea salt

Melt the butter in a sauce pan and set aside to cool.

Preheat the oven to 350 degrees F. Line the bottom and sides of a 9×13″ baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan when cool. Set aside.

Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.

Whisk in the egg, then the egg yolk.

Finally, whisk in the vanilla extract. The mixture will be thick. Scoop the wet ingredients into the dry ingredients and mix together until combined.

The dough will be very soft, yet thick. Fold in the chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them.

Transfer dough to the prepared baking pan and press/smooth into an even layer. Sprinkle the top with sea salt if desired.

 Bake for 40 minutes or until lightly browned on the sides. Use a toothpick to test for doneness; if it comes out clean from the center of the pan, the bars are done.

Allow the bars to cool in the pan set on a wire rack for at least an hour. Once relatively cool, lift the foil out of the pan using the overhang on the sides and cut into squares.