This is a combination of the best brownie ever and the most amazing chocolate chip cookie and it is fudgy, gooey, crispy, and crunchy and it has it all including that brown sugar, the butter, the chocolate, and the works. These cookies bars are going to whip up in a snack so let’s get started. First, prepare your 8 x 8-inch dish by lining it with parchment paper or foil and set it aside. Now let’s whisk up the dry ingredients starting with all-purpose flour, corn starch, salt to bring all the flavors together, baking soda, and whisk it up and set it aside.
For the wet ingredients; into a large bowl add unsalted melted butter, regular white sugar, and lightly packed brown sugar and using a spatula mix it up to form kind of thick slurry now, butter/sugar slurry. If you get any lumps of sugar just mash it up then add vanilla extract and then room temperature eggs then switch to a whisk. You can use a stand mixer or with an electric mixer or by hand.
Whisk it together and try not to it right at this point, after it has been whisked together dump in the dry ingredients and use your spatula to fold it you can use a whisk but using a spatula is a lot easier. Once the mixture gets to a point of mostly incorporated add in your chocolate chips and you can add chopped toasted pecans or walnuts or macadamia nuts just whatever you like. You can use semi-sweet chocolate or use half and half semi-sweet and bittersweet.
Take a handful of chocolate and set them aside to top the top and toss the rest into the batter and fold it in using a spatula. Try and distribute the chocolate chips evenly. Once the batter is well-combined transfer it to your prepared pan with the help of the spatula. Smooth the top out with a spatula the recipe is the even less fussy version of a chocolate chip cookie because there is no worry about anything because you are just dumping everything up and mixing it.
Take the chocolate you put aside and place them on top of the batter and you can take the flaked sea salt and sprinkle it on top to get just a little bit of that crunchy salty bite with the chocolate and brown sugar. Bake it in the oven at 350F for about 30 minutes it also depends on how you want them done. After 30 minutes take it out of the oven and place it on a wire rack.
When it is firm enough to remove without crumbling remove from the pan and place it on the chopping board and remove the parchment paper from the side. Then cut them up into the bars using a knife you can cut big or small chunks you can have them with some cream or milk and enjoy.
- 2 1/4 (270g) cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp corn starch
- 1 tsp salt
- 3/4 cup(170g) unsalted butter melted and slightly cooled
- 1 cup(200g) light brown sugar packed
- 2/3 cup (133g) granulated sugar
- 2 eggs room temperature, large
- 1 tbsp(15mL) vanilla extract
- 1 cup (150g) semi-sweet chocolate chips
- Set oven to 350F. Line an 8×8 inch baking sheet with parchment paper and melt the butter you’ll need for the recipe in a large bowl.
- Add the flour, salt, baking soda, and corn starch to a medium bowl then whisk together and set aside.
- Pour the melted butter into a large bowl. Add the white and brown sugars and whisk together, they’ll form a somewhat thick slurry.
- Add the eggs and vanilla to the butter mixture and mix together well.
- Dump the dry mixture into the wet and mix until almost combined then stir in all but a handful of the chocolate chips, mixing so they’re distributed.
- Transfer the dough to an 8×8 inch baking dish lined with parchment paper and spread toward the edges giving it a rough smooth. Top with the reserved white chocolate chips.
- Bake for about 35 minutes at 350F. The cookie bars are done when the edges are set and golden brown and a toothpick or skewer inserted into the center comes out mostly clean.
- Let the cookie bars cool in the pan for about an hour before removing and cutting.