1 cup (2 sticks or 8-ounces) unsalted butter, room temperature

3/4 cup tightly packed light or golden brown sugar

1/3 cup granulated sugar

2 teaspoons pure vanilla extract

2 eggs, room temperature, lightly whisked to just break yolks  

2 1/4 cups unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1, 12-ounce bag (2 cups) chocolate chips, milk, semisweet or dark chocolate

1 1/2 cups walnuts or pecans, roughly chopped (if using)

as desired, maldon sea salt to finish

vanilla ice cream, optional

Method:

1.   Preheat oven to 350°F.

2.   In the bowl of an electric mixer fitted with a paddle attachment, add butter and both sugars. Cream on medium – high speed until light in color and smooth, approximately 4 – 5 minutes.

3.   Add vanilla and mix on medium speed until just combined.

4.   Scrape down the sides and one at a time, add the eggs mixing only until just incorporated, 5 seconds, before the next addition.

5.   In a separate medium size bowl, sift together flour, baking soda, and salt.

6.   In one addition, add dry ingredients to wet and allow to mix until just combined. Be careful to not over-mix!

7.   Add chocolate chips and nuts (if using) and mix for a few seconds until just incorporated being careful to not over-mix.

8.   Line a 8-inch square baking dish with parchment paper ensuring there is 2-inch overhang on two sides. Spray the bottom and sides with baking spray and add dough. Lightly spray a kitchen spatula and press the dough down to create an even layer. Sprinkle with maldon salt.

9.   Place bars in preheated 350ºF oven and allow to bake for 28 – 30 minutes or until the edges are lightly golden in color.

10.   Remove from oven and allow to cool at room temperature for 10 minutes before using the parchment overhang to gently lift the bars from the pan.

11.   Cut into desired size bars and serve while hot!

Kitchen Note: Consider serving a la mode!