Dueling chocolate chip cookie bars

Why make chocolate chip bars with only one kind of chocolate chip? These soft and chewy bars feature extra-large milk chocolate chips plus mini  semisweet chips. Add in toasted pecans, and you've got a treat that delivers delicious flavor in every bite!

And these are so easy! Mixing with SideSwipe takes about 3 minutes. Then just spread the dough in a 9 x 13 pan, bake and enjoy. From pantry to table in about half an hour!

You can also make these ahead and refrigerate the dough for up to 3 days or freeze for up to 3 months. Just allow to warm to room temperature (for frozen, allow to thaw in the fridge overnight) and bake in a preheated 350 degree F oven. Baked bars keep for a few days at room temperature, and can be frozen for up to 3 months.

This recipe is adapted from Sally's Baking Addiction.

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ingredients

• 2-3/4 cups (330g) all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup (1-1/2 sticks, 180g) unsalted butter, at room temperature
• 2 cups (450g) packed light brown sugar
• 2 large eggs plus 1 egg yolk, all at room temperature
• 2 teaspoons vanilla extract
• 1 cup ( 180g) extra-large chips or chunks of milk chocolate chips
• 1/2 cup ( 90g) mini semisweet chocolate chips
• 1 cup (120g) toasted or regular pecans, roughly chopped

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instructions

1. Preheat oven to 350 degrees F (180 C). Line a 9 x 13 baking pan with parchment paper, allowing several inches of paper to overhang two sides so you can remove the bars out after baking. This makes it easier to cut the bars later.
2. If desired, chop and toast the pecans in a dry skillet on top of the stove for a few minutes over low heat. Remove from pan once you begin to smell them cooking, usually about 5 minutes. Place on a plate to cool.
3. In a large bowl, whisk the flour, cornstarch, baking soda and salt together. Set aside.
4. In your stand mixer fitted with SideSwipe, cream together on medium speed the butter and brown sugar until well combined. Add eggs, yolk and vanilla mix on medium until incorporated. Mixture will look a little wet and runny.
5. Add the dry ingredients a little at a time, mixing on low speed. Mix only until the dough comes together and no unmixed flour is visible.
6. Add the chips and nuts. Mix on low until they are distributed evenly through the dough. The finished dough will be soft and heavy. 
7. Press the dough into a prepared 9 x 13 pan, using your fingers to pat the dough evenly into the corners and center.
8. Bake for 24 to 27 minutes, until the edges and top are lightly browned.
9. Remove from the oven and allow to cool completely in the pan on top of a wire rack.
10. Using the overhanging parchment paper, lift the bars out of the pan, and place on a cutting board. Cut into squares.
11. Bars will stay fresh in an airtight container for a week, but are best in about 3 days.