- 13" x 18" x 1" pan:
- 16 oz. unsalted butter (softened to room temperature)
- 13 oz light brown sugar (or dark brown sugar, if you prefer a deeper molasses flavor)
- 8 oz white sugar
- 4 teaspoons high quality vanilla extract
- 4 large eggs (room temperature)
- 3 tablespoons honey/light or dark corn syrup/caramel
- 18.50 oz all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons sea salt
- 20 oz chocolate chips
- 13" x 9" x 1" pan:
- 8 oz unsalted butter (softened to room temperature)
- 6.5 oz light brown sugar
- 4 oz white sugar
- 2 teaspoons high quality vanilla extract
- 2 large eggs (room temperature)
- 1 & 1/2 tablespoons honey/light or dark corn syrup/caramel
- 9.25 oz all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 10 oz chocolate chips (milk or semi-sweet, whatever your preference!)
1. Preheat conventional oven to 350 degrees, convection oven to 325 degrees.
2. Butter & flour your pan, for easy cutting and removal later.
3. Combine butter, light brown sugar, & white sugar in a large bowl of an electric mixer fitted with a paddle attachment.
4. Cream on medium-high speed for 4 minutes, until visibly lighter in color & texture.
5. Adjust mixer to low speed and add vanilla, then eggs (1 at a time), then sweetener of choice (honey/light or dark corn syrup/caramel).
6. Mix well, scraping down bowl once or twice throughout mixing.
7. In a medium bowl, combine all-purpose flour, baking soda, baking powder, & sea salt and stir with whisk.
8. Sift flour mixture into another bowl, to thoroughly lighten, as well as check for unwanted chunks of salt or baking soda.
9. With mixer still on low, slowly add dry ingredients to large mixing bowl until just combined, when you see no streaks of flour.
10. Fold in chocolate chips or any other fun treats with a rubber spatula.
11. Spread dough into prepared pan.
12. Place in middle rack of oven and bake for 40 mins at 350 degrees if conventional oven / 30 mins at 325 degrees if convection oven.
13. Periodically check oven while bars are baking, as dough can rise sufficiently in pan. Throughout baking, slightly tap pan on oven rack a few times to release any air trying to escape bars (which will result in more cracks on the tops of your bars).
Note: Let cool sufficiently before digging in.
Note: You can also combine/substitute chocolate chips with assorted chips like butterscotch, peanut butter, white chocolate, or your favorite candy/snack such as M&Ms, nuts, marshmallows, toasted coconut.