Ingredients Substituions:
All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour!
Brown sugar. If you like a deeper, molasses taste, then you can use dark brown sugar if you wish!
Granulated sugar. I bake with organic cane sugar (I buy the Kirkland brand at Costco). However any white, granulated sugar works well in this recipe!
Butter. Both salted or unsalted butter work beautifully in these cookie bars. I use salted! If you choose unsalted you might need to increase the sea salt (I recommend tasting the dough and deciding)!
Sea salt. I exclusively bake and cook with pure sea salt. Sea salt is different than table salt (that is iodized), so if you use table salt I recommend using ½ the amount called for in the recipe.
Chocolate chips. Choose your favorite chocolate chip variety to use in these cookie bars! I prefer dark or semi-sweet chocolate chips.
Can I use chocolate bar instead of chocolate chips? YES! You can use chopped chocolate in place of the chips!
Store/freeze
Store these cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
