Ingredients
\n2\u00bc cups all-purpose flour
\n1 tablespoon cornstarch
\n1 teaspoon baking soda
\n1 teaspoon salt
\n\u00be cup unsalted butter, melted and slightly cooled
\n1 cup packed light brown sugar
\n\u2154 cup granulated sugar
\n2 large eggs, at room temperature
\n1 tablespoon vanilla extract
\n2 cups semisweet chocolate chips, divided
\nInstructions
\nPreheat and prepare the pan
\nSet your oven to 350\u00b0F. Line an 8\u00d78-inch square baking pan completely with parchment paper, leaving overhang on two opposite sides to act as handles for lifting the bars out later.<\/p>\n
Whisk dry ingredients
\nIn a medium bowl, combine the all-purpose flour, cornstarch, baking soda, and salt. Whisk together thoroughly and set aside.<\/p>\n
Combine melted butter and sugars
\nIn a large bowl, add the melted butter, light brown sugar, and granulated sugar. Whisk vigorously for about 30 seconds until the mixture forms a thick, somewhat gritty slurry.<\/p>\n
Add eggs and vanilla
\nAdd the room-temperature eggs and the vanilla extract to the butter-sugar mixture. Whisk continuously for about 1 minute until the mixture is smooth, glossy, and well combined.<\/p>\n
Mix wet and dry ingredients
\nPour the dry ingredients into the wet mixture. Use a rubber spatula to fold and stir until the flour is almost fully incorporated. A few streaks of dry flour remaining is acceptable.<\/p>\n
Add chocolate chips
\nReserve \u00bc cup of the chocolate chips for the topping. Stir the remaining 1\u00be cups of chocolate chips into the dough until evenly distributed.<\/p>\n
Transfer to the pan
\nDollop the dough into the prepared baking pan. Use an offset spatula or the back of a spoon to spread the dough into an even layer, leaving a slightly textured top surface. Sprinkle the reserved \u00bc cup of chocolate chips evenly over the top.<\/p>\n
Bake
\nBake for 55 minutes, or until the edges are set and golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The center will still be slightly soft. For a gooier, fudgier texture, reduce baking time to 45 minutes.<\/p>\n
Cool and cut
\nLet the bars cool in the pan for 1 hour. Using the parchment overhang, lift the entire slab out of the pan and transfer it to a cutting board. Use a large, straight-edged knife to cut into 16 bars (4 rows by 4 rows), wiping the blade clean between cuts. Serve at room temperature<\/p>\n","protected":false},"excerpt":{"rendered":"
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