Sheet Pan Chocolate Chip Cookie Bars
Dare I say these blondies are better than regular CCC?! Sink your teeth into a gooey, chewy, tender bar with crispy golden edges that are made in a half sheet pan. They’re quick to whip up and perfect for a crowd at your next BBQ.
What you'll need: Yields 28-32 cut bars
1 cup salted butter, softened (or plant butter)
1 1/4 cups brown sugar
1/2 cup granulated sugar
2 eggs
1 Tbsp vanilla extract
1 tsp salt
2 tsp baking soda
3 cups flour
16 ounce bag chocolate chips (I use dairy free chips)
flaky salt for garnish
How to make it:
In a large bowl (or in a stand mixer), beat the softened butter and both sugars until smooth and creamy–about two minutes.
Beat in the eggs and vanilla until fluffy and lighter in color.
In a separate mixing bowl, add salt, baking soda, and flour; then pour into wet mixture and mix only until just combined. You don’t want to over mix the batter. TIP: Scoop flour with a spoon into a measuring cup, then level it off. This will ensure you don’t get too much flour.
Add the chocolate chips and stir until combined. Reserve some for sprinkling on top.
Grease a half sheet pan, then press the dough onto the pan, making sure it’s as even as possible. Bake for 18-23 minutes at 350°F, or until they're light golden brown. Let cool, then cut into bars for serving.
