Chocolate Chip Blondies

Ingredients

• 2 1/8 cups all-purpose flour
• 3/4 tsp salt
• 1/4 tsp baking soda
• 1 cup unsalted butter, melted and cooled slightly
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 1 Tbsp vanilla extract
• 1 1/4 cups mini semi-sweet chocolate chips, divided

Directions

1. Heat the oven to 350 degrees. Coat a 10 by 15-inch jelly roll pan with butter; it is smaller than a standard cookie sheet, so grab the right pan. Lay in 2 sheets of parchment, then butter the parchment too.
2. Give the flour, salt, and baking soda 20 seconds of whisking in a mixing bowl, then set it aside.
3. Fit your electric stand mixer with the paddle attachment, then use its bowl to mix the butter and brown sugar until they come together.
4. Mix in 1 egg, then add the 2nd egg along with the vanilla and mix again. Turn the mixer to low speed and gradually add the flour mixture, stopping as soon as everything is combined.
5. Reserve 2 Tbsp of the chocolate chips, then stir the remaining (1 cup + 2 Tbsp) into the dough. Take the bowl off the mixer and fold the batter with a spatula until everything is evenly incorporated.
6. Scrape the dough onto the prepared jelly roll pan and spread it into an even layer. Scatter the reserved 2 Tbsp chocolate chips across the top.
7. Bake in the heated oven until cooked through, about 17 – 21 minutes. They should still look a little shy of done, but a toothpick should come out clean or with a few crumbs.
8. Take the pan out of the oven; if you want, gently press in a few more chocolate chips now, just for looks. Let the bars cool completely on a wire rack, then use the parchment to lift them out of the pan and cut them into squares. Store in an airtight container.