As late August falls upon us and summer begins to slip away, the change in the air is palpable and in an instant, September will be upon us. I’m coping with salted double chocolate cookie bars and I suggest you do the same. After all, in the face of the new and unfamiliar, a little comfort in the form of cookie bars is just what I need.
Packed with semisweet chocolate chips and white chocolate chunks, the bars bake up perfectly soft and chewy. Finished with flaky salt, these treats are cookie bar heaven!
- 1 1/2 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chunks
- 1/2 cup rolled oats
- 2 Tbsp semisweet chocolate chips
- 2 Tbsp white chocolate chunks
- Flaky salt
- Preheat oven to 350°F and line a 7 x 11-inch baking dish with parchment paper. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips, chocolate chunks, and oats.
- Scrape batter into prepared baking dish; use a piece of waxed paper coated with nonstick spray to press batter into an even layer. Top with chocolate chips and chunks, pressing gently to adhere. Bake for about 22 to 24 minutes, until set in the middle and top and edges are golden.
- Cool completely in baking dish on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife and sprinkle with flaky sea salt.