Chewy Chocolate Chip Bars

Mmm these are quite tasty indeed, 9.5/10, would make again for sure.  Mods: used parchment instead of foil to line pan (just a bit annoying when you go to press it into the pan) and had to bake longer--closer to 35 min, but this may be my oven being funny (it goes through phases of random inaccuracy, it seems). I also seem to have failed to get a pic after cutting it, so I'll have to add that next time I make it.

Link to original recipe: https://www.melskitchencafe.com/thick-and-chewy-chocolate-chip-bars/

Recipe below contains my modifications.

Ingredients:

12 T. (1 1/2 sticks) butter, melted and slightly cooled

1/2 tsp. salt

1/2 tsp. baking soda

1 c. light brown sugar (packed)

1/2 c. sugar

1 large egg AND 1 large egg yolk

2 tsp. vanilla extract

2 c. + 2 T. (10 1/2 oz.) all-purpose flour

2 c. semi-sweet chocolate chips

Directions:

1. Heat the oven to 325°F with over rack in lower-middle position. Line a 9 x 13" baking pan with foil (or parchment, which is what I used) with 1" of excess hanging over edges of pan. Spray foil (or parchment) with nonstick cooking spray.

2. In a large bowl, whisk together the melted butter, salt, and baking soda until combined.

3. Stir in the brown sugar and sugar until evenly combined, followed by the egg, egg yolk, and vanilla.

4. Use a wooden spoon or rubber spatula to fold the flour into the wet ingredients. When a few streaks of flour remain, stir in the chocolate chips, only until just combined and streaks have just disappeared (do NOT overmix!)

5. Press the batter evenly into the prepared baking pan and transfer to the oven. Bake for 24-28 min, or until bars are lightly browned at the edges and is starting to pull away from the sides of the pan. 

6. Transfer to a wire rack to cool to room temp. Once cooled, lift bars out using the overhanging foil/parchment, cut into squares and enjoy!