Daisy Lane Bakery Chocolate Chip Cookie "Congo Bars"

RECIPE

Servings 12 cookies| Prep Time 15 minutes| Total Time 45 minutes

INGREDIENTS

200 g (approximately 1 cup of white sugar)

215 g (approximately 1 cup of light brown sugar)

150 g unsalted butter, softened (about 2/3 cup)

1 tsp vanilla extract

1/2 tsp instant espresso powder

3 large eggs

2 1/2 tsp baking powder

1 tsp pink himalayan salt. (for the batter)

270 g all-purpose flour (about 2 1/4 cups)

1 (12 oz) package of Guittard Semi-sweet chocolate {46%cacao}

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Additional fine pink himalayan salt; approximately1/2 tsp (total) to sprinkle on top of all of the batter before baking.

DIRECTIONS

1. Preheat oven to 375 degrees F.

2. Prepare a 9” x 13 “ pan by lining it with parchment paper. You do not need to grease the paper or use any additional oil.

3. In the bowl of an electric stand mixer, add the softened butter and both sugars.

4. Add the vanilla, espresso powder, and eggs & mix until fully integrated.

5. In another small bowl, whisk together the remaining dry ingredients and add this to the sugar/butter combination. Mix in the chocolate chips with a fork & evenly distribute throughout the dough.

6. Using a rubber spatula, transfer the batter/dough into the parchment paper lined pan. Using your fingers, evenly spread the chocolate chip batter/dough to the edges of the pan. Sprinkle the top with the additional pink himalayan salt

7. Bake on the upper middle rack for 30 minutes., until the edges and top start to lightly brown.

8. Let the pan cool for approximately 30 minutes before cutting the bars.