I made these cookie bars to bring to a friend’s birthday party (along with brownies), and they were very popular. Indeed, these bars are a fantastic creation. They are soft, chewy, and taste similar to a chocolate chip cookie but with the texture of a blondie. What really takes these bars over the top is the sea salt sprinkled on top of the batter just prior to baking. Perfect.

I decided to use M&M’s instead of chocolate chips because I had already decided to bake brownies and thought the added color would be more fun. When the bars were cut, however, the M&M’s that I added to the top “for appearance” sank down into the brownies and left holes that you can kind of see in the second picture. Adding chocolate chips to the top instead of M&M’s might solve this issue next time.

CHOCOLATE CHIP COOKIE BARS
Based on this recipe.

INGREDIENTS

2 1/4 cups (280 g) all-purpose flour
1 tsp. baking soda
1 1/2 tsp. cornstarch
1/2 tsp. salt
3/4 cup unsalted butter, melted and cooled slightly
1 cup (200 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg + 1 large egg yolk, room temperature
2 tsp. vanilla extract
1 cup (180 g) chocolate chips (or any other candy desired)
Sprinkle of sea salt

DIRECTIONS:

1. Preheat oven to 350 degrees. Line 9″ x 9″ square baking pan with parchment paper, leaving an overhang to lift bars out of the pan when cooled. Set aside.
2. In a large bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
3. In a medium bowl, whisk melted butter, brown sugar, and granulated sugar until no lumps remain.
4. Whisk in the egg and the egg yolk, followed by the vanilla extract.
5. Pour wet ingredients into the dry ingredients, mixing until combined.
6. Fold in the chocolate chips.
7. Transfer dough to baking pan, pressing into the pan with a spatula to smooth. Press extra chocolate chips onto the top for appearance, and sprinkle with sea salt.
8. Bake for 32-35 minutes, or until tester comes out clean.
9. Allow bars to cool on a wire rack for at least 1 hour. Lift out of the pan and cut into squares.

NOTES:

• I doubled the recipe and baked it in a 9″ x 13″ baking pan for 40 minutes at 350 degrees.