This post is mostly from Kelly, but I did eat an embarrassing amount of the chocolate cookie goodness that came out of the included recipe. I’m working on a less delicious post about some of the improvements we have done since moving in, but in the meantime this had to be shared.

Warning: If you have a problem with sugar or chocolate, this post isn’t for you. Otherwise, without further ado, here is Kelly’s recipe …

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Kermit Bars

Sweet classic chocolate chip cookie dough with a balancing ribbon of dark chocolate running through the middle of a tasty bar cookie that goes great with your morning coffee.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 cup (2 sticks) room temp butter
• 1 1/2 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
• 8oz dark chocolate discs (anything 70% or above)
• Pinch of flaky Sea Salt

Preheat oven to 325F/165C. Line an 8×8” pan with parchment paper or lightly grease all sides. Combine all the dry ingredients in a bowl and mix together with a whisk to get it good and mixed up. Set that bowl aside for later.

Beat together butter, sugar and vanilla extract until it is creamy. You can do this by hand and will produce a denser more chewy cookie. Next add eggs one at a time and beat until fully incorporated.

Next add in half of the flour and add in all of the chocolate chips mix it up until incorporated. Now add the remaining flour.

Divide the dough in half and spread the first half evenly into the pan.

Now, take those dark chocolate discs and layer them on top of the cookie dough you just pressed into the bottom of the pan. You just want a single layer laid on top of that dough. You may not use all of them, and that’s ok.

Take the other half of the dough and evenly press it down on top of the dark chocolate discs. So you’ve made a delicious sandwich of dough-dark chocolate-dough.

Finally, put a small pinch of flaky sea salt on top; a literal pinch. A whisper. A smidge. Don’t salt it like a steak… that would be dumb.

Put it in the oven and bake it for 20-25 minutes. You want the edges and top to be a little golden brown.

When it’s done, let it cool down so it finishes cooking and the crumb sets. You can dig in to them when they are a little warm, but you’ll want to wait to cut them.

I cut them into 1 1/2” squares. You can cut them into bars, diamonds, squares – or eat the whole thing as one ginormous cookie bar.