Sheet Pan Perfect Chocolate Chip Cookie Bars

It’s been a while since I’ve baked chocolate chip cookies.  I did bake these a few weeks ago, BUT!!!  I have been wanting to make chocolate chip cookie bars, sheet cake pan size!

Ummm…NOOoooo, it’s not because I wanted to eat them all.  You think you know me so well, don’t you? *shrugs shoulders with a look of disbelief* 😉
Ugh…sad truth is, you do!  But  I know you’re right there with me.  LIKE, no one can resist a huge sheet pan of soft and chewy, lonely-looking, awesomely delicious chocolate chip cookie bars.  LIKE EVER.  (Unless they’re LIKE, really bad! Yikes!)
My husband says I talk like a valley girl sometimes.  Can you see why in that last paragraph? 

Ingredients

• 3 cups all-purpose flour don't over measure.
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup unsalted butter room temperature
• 1 1/4 cup firmly packed light brown sugar
• 1/2 cup Zulka Sugar or granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 bag Ghirardelli Semisweet Chocolate Chips + 1 cup Ghirardelli Mini Chocolate Chips

Instructions

1. Preheat the oven to 350°F. Line a 13x18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray. Set aside.
2. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
3. Add the eggs and vanilla and mix on low speed until mixed in.
4. Sift the flour, baking soda and salt over the wet mixture and mix together until just incorporated. Do not keep mixing - do not overmix.
5. Add bag of chocolate chips in and stir with a wooden spoon, again no overmixing, just until incorporated. Dough will be very thick.
6. ............................................

for full instruction please see : www.thebakingchocolatess.com

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