Chocolate Sugar Cookie Bars

1Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2In a large mixing bowl, cream together the softened butter, 1 cup granulated sugar, (1 cup) and brown sugar until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.

3Add the eggs (2 large) one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.

4In a separate bowl, whisk together the all-purpose flour (2 cups), cocoa powder, baking soda (1 teaspoon), and salt (½ teaspoon).

5Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If using, fold in the chocolate chips gently.

6Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.

7Sprinkle a generous layer of granulated sugar (1 cup) evenly over the top of the batter to create a sweet, crunchy crust.

8Bake in the preheated oven for 22-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (do not overbake to maintain fudginess).

9Remove from oven and allow the bars to cool completely in the pan on a wire rack.

10Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 squares and serve.

11Store any leftovers in an airtight container at room temperature for up to 4 days.