Effortless Heart Chip Bars (Print Version)

# Ingredients:

01 - 1 cup (225g) unsalted butter or 15 tablespoons (210g) coconut oil as a plant-based swap

02 - 1 cup (200g) brown sugar

03 - ½ cup (100g) white sugar

04 - 2 large eggs at room temperature or make chia eggs as a substitute

05 - 1 tablespoon vanilla extract

06 - 3 cups (376g) regular or alternative all-purpose flour

07 - 1 teaspoon salt

08 - 1 teaspoon baking soda

09 - 2¼ cups (383g) semi-sweet chocolate chips, with part saved for topping

01 - Heat the oven to 350°F (175°C) and line a jellyroll pan (10x15 inches) with baking paper

02 - Cream sugar with butter until it looks nice and smooth. Then mix in eggs and vanilla till everything is blended together.

03 - Add salt and baking soda to the mix. Slowly add your flour while mixing on a low setting.

04 - Mix 1¾ cups of chocolate chips into your batter. Spread it out in your pan, then pop the rest of the chips on top.

05 - Bake for roughly 17–22 minutes. Let it cool completely in the pan, about an hour.

06 - Use a heart cutter to shape your treats. You’ll get around 16 hearts if your cutter’s 2¾ inches wide.

01 - Switch coconut oil and chia eggs to make it plant-based

02 - Can be made with gluten-free flour blends

03 - Store up to five days in a sealed container

04 - For chia eggs, stir 2 tablespoons ground chia into 6 tablespoons water