1stick plus 2 Tablespoons (10 Tablespoons total)unsalted butter
1 and 1/2cupsall-purpose flour
1 and 1/2cupslight brown sugarpacked
1 12-ouncepackage semi-sweet chocolate chips
Preheat your oven to 350 degrees F. Generously grease a 9"x13" baking pan and set aside.
In a large, microwave-safe bowl, melt the butter. Allow it to cool slightly.
In a medium sized bowl, whisk together the flour, baking powder and salt.
Add the light brown sugar and eggs to the melted butter and mix well.
Transfer the dry ingredients into the large bowl with the brown sugar mixture. Use a wooden or rubber spatula and using as few strokes as possible, mix the ingredients together. You do not want to over mix this. When there are a few flour streaks remaining, fold in the chocolate chips.
Evenly distribute the batter into your prepared baking pan.
Bake in your preheated oven for 22-28 minutes or until the top is golden brown. I baked for 22 minutes and my bars came out dry. I recommend that you check around the 18-20 minute mark to see if your bars are done.
Allow the bars to fully cool before slicing and serving.
Chocolate chip bars can be stored in an airtight container at room temperature and will keep for several days.If desired, you can always add nuts or other chips (butterscotch, white chocolate, etc) to the bars before baking. You can even top the cooled bars with your favorite frosting.Source: Sara Lynn Cwayna, via the Summer of Love 2014 Penzey's mail catalog