Thick and Chewy Chocolate Chip Cookie Bars

My daughter and I made these blondies the other night for our girls' night treat while the boys were at the high school Homecoming Game.  My little girl made this almost by herself. 

These bars are very similar to my recipe for Congo Squares that we usually make.  We liked them, but next time I'll make them when I need to take a bunch of treats somewhere, so I don't eat the whole pan myself. 

Thick and Chewy Chocolate Chip Cookie Bars
recipe from Mel's Kitchen Cafe and slightly adapted from Cook's Illustrated

2 1/8 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (any kind -- we used semi sweet and white chocolate)
Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Grease 9x13 pan or line with foil (spray foil w/nonstick spray).

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.