Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs, one at a time, followed by the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips until evenly distributed.
Assembling and Baking
- Spread half of the cookie dough evenly in the baking pan. Drizzle the caramel sauce over this layer.
- Place the remaining cookie dough on top of the caramel layer, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and the center is set but still gooey.
Cooling and Serving
- Allow the bars to cool for at least 15 minutes before sprinkling with sea salt and lifting them out using the parchment paper.
- Cut into squares and enjoy!
Notes
For a reduced-fat version, substitute half of the butter with unsweetened applesauce. Keep an eye on the baking time as ovens vary. Store cookie bars in an airtight container for 3-4 days at room temperature, or refrigerate for up to a week.