Ingredients
Cooking spray
2 1/2 c. (300 g.) all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
1 c. (2 sticks) unsalted butter, room temperature
1 c. (215 g.) light brown sugar
1/4 c. (50 g.) granulated sugar
2 large eggs
1 tbsp. pure vanilla extract
2 c. (340 g.) semisweet chocolate chips, from 1 (12-oz.) bag
1 tsp. flaky sea salt (optional)
Preparation
Step 1Preheat oven to 350°. Spray an 8"-by-8" (20-by-20 cm) baking pan with cooking spray. Line pan with a sheet of parchment, leaving a 2" (5 cm) overhang on 2 opposite sides.Step 2In a medium bowl, whisk flour, baking soda, and kosher salt. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Using a flexible spatula, scrape down sides of bowl. Add eggs and vanilla. Mix on medium speed until well combined, about 1 minute.Step 3Reduce mixer speed to low. Add dry ingredients and mix until a dough forms, about 30 seconds. Add chips and mix on low speed until combined.Step 4Scrape dough into prepared pan. Using damp hands, evenly spread dough in pan; smooth top. Sprinkle with sea salt, if using. Bake until edges are golden brown and a tester inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool in pan 1 hour before cutting into 12 rectangles or 16 squares.
Just like your favorite chocolate chip cookie recipe, these bars get loads of flavor from brown sugar, vanilla, and, of course, a whole bag of chocolate chips. A sprinkle of flaky sea salt over the top gives every bite that amazing contrast between salty and sweet. The flaky salt is optional, but if you’ve never tried this trick, trust us on this one—it’s going to blow your mind! These bars would taste great with any number of mix ins. Swap in oats and raisins for oatmeal raisin cookie bars, or stir in white chocolate chips and toasted macadamia nuts, instead.
