Salted Chocolate Chip Cookie Bars

BY ASHLEY RODRIGUEZ

 Apr 10, 2019

ASHLEY RODRIGUEZ

My mom taught me the beauty of a chocolate chip cookie bar: they feel a little like a cake, yet still have all the things I love about a cookie, and (most importantly) involve zero of the scooping that comes with cookie baking. 

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YIELDS: 20 servings

TOTAL TIME: 0 hours 40 mins

INGREDIENTS

1/2 c. 

unsalted butter, plus more for the pan

2 tbsp. 

granulated sugar

2 tbsp. 

turbinado sugar

3/4 c. 

packed dark brown sugar

2 

large eggs

1 tbsp. 

pure vanilla extract

1 3/4 c. 

all-purpose flour

3/4 tsp. 

baking soda

1/2 tsp. 

kosher salt

12 oz. 

chocolate chips or chopped chocolate

1/2 tsp. 

flaked sea salt

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DIRECTIONS

1. Heat the oven to 350°F and lightly butter a 13- by 9-inch baking dish. 
2. In a small saucepan, melt the butter over medium-high heat. Simmer until the milk solids rise to the top then gently sink as they caramelize. The butter will shift in color and smell nutty. 
3. In a large bowl, combine the sugars and stir in the browned butter. Stir in the eggs and vanilla, then the flour, baking soda, and sea salt, mixing until everything is well combined. Fold in the chocolate. 
4. Transfer the batter to the baking dish, then press it in and level it with the back of a spatula or wooden spoon. If the spatula starts to stick, I like to lightly wet my hands then press into the dough. Finish by sprinkling evenly with the flaked salt.
5. Bake until the edges are deeply golden and the middle is set, 15 to 20 minutes. Remove from oven and let the bars cool completely before cutting and serving.