Heart Chocolate Chip Cookie Bars (Print Version)

# Ingredients:

→ Base Ingredients

01 - Unsalted butter (1 cup/225g) or refined coconut oil (15 tablespoons/210g) for vegan option
02 - Granulated sugar (½ cup/100g)
03 - Brown sugar (1 cup/200g)

→ Wet Ingredients

04 - Large eggs (2, room temperature) or chia eggs for vegan
05 - Vanilla extract (1 tablespoon)

→ Dry Ingredients

06 - All-purpose flour or alternative (3 cups/376g)
07 - Baking soda (1 teaspoon)
08 - Salt (1 teaspoon)
09 - Semi-sweet chocolate chips (2¼ cups/383g, divided)

# Instructions:

01 - Preheat oven to 350°F (175°C). Line 10x15 inch jellyroll pan with parchment paper
02 - Beat butter and sugars until fluffy, then add eggs and vanilla until well combined
03 - Mix in baking soda and salt, then gradually add flour on low speed
04 - Stir in 1¾ cups chocolate chips into batter, press into pan, top with remaining chips
05 - Bake 17-22 minutes until lightly browned, cool completely in pan for 1 hour
06 - Cut into hearts using cookie cutter (yields about 16 with 2¾-inch cutter)

# Notes:

01 - Can be made vegan with coconut oil and chia eggs
02 - Gluten-free version possible with specific flour blends
03 - Keeps in airtight container up to 5 days
04 - For chia eggs: mix 2 tablespoons ground chia with 6 tablespoons water

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