12tablespoonsunsalted butter, melted and cooled to room temperature
1cupbrown sugar, firmly packed
½cupgranulated sugar
2largeeggs, room temperature
2teaspoonsvanilla extract
1 ½cupssemi-sweet chocolate chips
1 ½cupsmilk chocolate chips
Instructions
Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and spray paper with non-stick cooking spray.
In a medium mixing bowl, whisk together the gluten free flour blend, baking powder, and salt. Set aside.
In a large mixing bowl, mix the melted butter and sugars together until combined.
Add the eggs and vanilla to the butter mixture and mix until smooth.
Stir half the flour mixture into the egg and butter mixture until just combined. Then add the remaining flour mixture and stir until combined. Be careful not to overmix the dough.
Add the chocolate chips to the dough and stir until just combined.
Transfer the cookie dough to the prepared pan. Using your wet fingertips, press the dough around the pan and into the corners.
Bake cookie bars for 25-30 minutes or until the top of the bars is golden brown.
Place the baked bars on a wire rack and allow to cool completely before cutting into squares.
Notes
Line the pan with parchment paper so you can lift the entire cookie bar out of the pan. Doing this makes it easier to cut the bar into squares.
Stir the flour mixture in with a wooden spoon. This will prevent overmixing the cookie dough.
Allow the bars to cool completely before cutting into squares. Cooled bars cut cleaner than warm cookie bars.