A few weeks ago on a Friday evening I decided to make a treat to send with my husband to a meeting he was attending the next day. Because it was late-ish I decided bars would be less time consuming than cookies. I looked through several recipes and modified a chocolate chip cookie recipe that I thought would work in a 9×13 pan. Initially I thought it might be a fail because as the bars cooled the center sank a bit and the sides seemed extra tall. But everyone loved them and they were gobbled up in no time. The side pieces are perfect for the people that love the crispy edge pieces, and the center is still soft and chewy for the people who, like my daughter, prefer center bites…like the cinnamon roll in the middle of the pan. Today I made another pan of these cookie bars to share with friends. Still less time consuming than individual cookies. Still have sides that are taller and crispier than the center. Still just as delicious.

Ingredients:

3 1/4 cups (405 g) all purpose flour

1 1/2 tsp baking soda

1 1/2 tsp salt

1 1/2 T cornstarch

18 T of butter melted

1 1/2 cups brown sugar packed

3 eggs

1 T vanilla

3 cups of chocolate chips (I use Ghirardelli and combine milk and dark chocolate)

Preheat your oven to 350 and line a 9×13 pan with parchment paper allowing for overhang. The parchment paper makes for easy clean up, no sticking, and the bars lift out easily for cutting.

Combine all of the dry ingredients and whisk to combine. Set aside. Whisk the brown sugar and granulated sugar together with the melted butter.

Whisk in the eggs, one at a time. Whisk in the vanilla.

Dump the dry ingredients into the butter and egg mixture. Stir until combined. Set aside 1/2 cup of chips and stir the remaining 2 1/2 cups into the batter.

Evenly distribute the batter into your prepared pan. Use a spatula to even out the batter. Sprinkle the chips you set aside over the top.

If you’re into sweet and salty sprinkle some salt flakes on top of the batter. Bake for approximately 35 minutes. The top should be a nice golden brown.

Allow them to cool completely before cutting. Enjoy!

NOTE: You can change up the chips based on personal preference…butterscotch, peanut butter, white chocolate, or any combination. This recipe would also be good with some chopped walnuts. I always freeze some individual bars and other desserts in case someone is looking for a midnight snack. These freeze nicely.