• Preheat the oven to 350°F. Line a 9x13-inch metal baking pan with foil so that it extends over the edges then then grease the foil with cooking spray. 
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and sugar until light and fluffy, about 2 minutes.
• Add the vanilla extract and salt, beating until combined, then add the eggs, one at a time, beating between each addition.
• Add the baking powder and flour, beating until combined, then stir in 2 cups of the chocolate chips.
• Spread the batter into an even layer in the prepared baking pan then top the batter with the remaining 1/4 cup of chocolate chips. 
• Bake the bars for about 30 minutes or until they are barely set in the center. (See Kelly’s Note.)
• Remove the bars from the oven and immediately sprinkle them with sea salt. Allow the bars to cool completely in the pan before slicing and serving.

Kelly's Note:

• Removing the bars from the oven while they’re still underbaked will ensure your cookie bars are soft and chewy in texture, rather than crispy. 
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