Chocolate Chip Cookie Bars

Preheat your oven to 325 F and spray a 9×13 inch baking dish with a non-stick baking spray or line the baking dish with parchment and then spray. Set aside.

In a medium-sized bowl whisk together the flour, baking soda and salt. Set aside.

In a large saute pan, melt the butter over medium-low heat. You are going to brown your butter. Continue to swirl the butter with a wooden spoon until the butter begins to brown slightly and a nutty aroma fills the air. Immediately remove the pan from the heat at this point and transfer to a large bowl to cool.

Once cool, transfer the butter to the bowl of your stand mixer and add the dark brown sugar and sugar (a hand mixer can also be used). Cream the ingredients together until smooth. One at a time add the eggs and mix until each is incorporated. Next add the milk and the vanilla extract. Mix until completely smooth.

Now in ½ cup increments add the dry mixture to the wet, mixing completely after each installment has been added. If you find the mixture is too dry after you have mixed all of the flour mixture in, then add a tablespoon or two more of milk until you reach a more dough like consistency. If you find the mixture to be too wet, then add more flour, a tablespoon at a time.

Gently fold in the chocolate chips until mixed thoroughly and then transfer the cookie dough to your prepared dish. Press the dough down with your finger tips, pressing so that it reaches the edges and is a uniform height. Sprinkle the bars with coarse sea salt.

Bake at 325 F for 20-25 minutes or until the edges begin to brown slightly and the top is firm to the touch. Remove from the oven and let cool on a drying rack before serving.