Double Chocolate Cookie Bars

In a medium-sized microwave-safe bowl, melt ¾ cup unsalted butter (not margarine) (i.e. 1 ½ sticks[/adjustable]) for 30-60 seconds until fully melted. If your butter is steaming, let it cool down for a few minutes. Butter that is too hot can result in greasy bars and/or will cause the eggs to cook.

Add in ¾ cup light brown sugar and ½ cup granulated sugar and use a spatula to stir until combined. Stir in 1 large egg + 1 yolk and 2 teaspoons vanilla extract. Mix until combined.

Stir in ¾ teaspoon baking soda and ¾ teaspoon salt.

Add in ¾ cup unsweetened cocoa powder and 1 ½ cups all-purpose flour. Before all the flour disappears, add in 1 ½ cups semi-sweet chocolate chips. Mix until all the flour disappears into the dough. Immediately proceed to next step.

Press dough into a greased or parchment-lined metal 9x13" pan until smooth. Sprinkle the remaining [adjustable]1/4 [/adjustable]cup chocolate chips on top and gently press each one into the dough.

Bake at 350°F for 14-16 minutes, or until center no longer looks wet. Do not overbake or the bars will not be soft & may taste bitter. Remove from oven and place entire pan on a cooling rack. If desired, sprinkle with Flaky sea salt.

Allow the cookie bars to cool completely before removing from pan. Slice into 12-24 squares, then enjoy! To keep fresh, cover pan with saran wrap or place bars in airtight continer for up to 2-3 days (best within 2 days or they start to dry out). See notes below for freezing tips.