Chocolate Chip Cookie Cheesecake Bars

Ingredients

• 3 cups (380 grams) all-purpose flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 sticks (227 grams) unsalted butter, (at cool room temperature (67°F))
• 1 ¼ cups (250 grams) dark brown sugar
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs, (at cool room temperature)
• 2 teaspoons vanilla extract
• 1 ¼ cups (213 grams) semisweet chocolate chips
• 16 ounces (453 grams) cream cheese, (completely softened to room temperature)
• 1 cup (200 grams) granulated sugar
• 2 large eggs, (at cool room temperature)
• 2 teaspoons vanilla extract
• ¼ teaspoon fine sea salt
• ¼ cup (43 grams) semisweet chocolate chips
• Flaky sea salt, (optional, for topping)

Steps

1. 1

   Preheat oven to 325°F. Line a 9x13-inch metal baking pan* with parchment paper, leaving an overhang. Spray with nonstick spray.

2. 2

   In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.

3. 3

   In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar until lightened in color and fluffy in texture, about 3 minutes. Scrape down the sides and bottom of the bowl. Beat in the eggs, one a time, until smooth and creamy. Beat in the vanilla, then scrape down the sides and bottom of the bowl. On low speed, gradually add in the dry ingredients. Fold in chocolate chips with a rubber spatula. Place cookie dough in fridge while you make the cheesecake layer.

4. 4

   Make ahead: Cover and refrigerate the cookie dough for up to 3 days.

5. 5

   In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar, scraping down the sides and bottom of the bowl, until completely smooth and creamy, about 3 minutes. Add the eggs, one at a time, and beat until fully combined. Scrape down the sides and bottom of the bowl. Beat in the vanilla and salt. Set aside.

6. 6

   Using a spatula, press about two-thirds of the cookie dough into the bottom of the prepared pan. Pour the cheesecake batter on top. Scoop remaining dough into balls, flatten between your palms, and layer over the cheesecake batter. Don’t worry about making it look perfect. Sprinkle the top with 1/4 cup chocolate chips.

7. 7

   Bake for about 40 to 50 minutes, or until the tops and edges are lightly golden brown.

8. 8

   Remove from oven and sprinkle flaky sea salt on top, if desired. Place pan on wire rack and let cool to room temperature. Refrigerate for 3 hours or overnight before cutting and serving.