Chocolate Chip Toffee Blondies

2 cups plus 2 tbsp all-purpose flour

1/2 tsp baking soda

1/2 tsp table salt

12 tbsp unsalted butter, melted and cooled until warm

1 cup light brown sugar, packed

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp pure vanilla extract

1 1/2 cups milk or semi-sweet chocolate chips

3/4 cup Heath toffee bits

1. Adjust the top rack of the oven to the center of the oven. Preheat oven to 325 degrees F. Line an 8×8-inch baking pan with aluminum foil so that the edges of the foil overhang two sides of the pan; grease the foil with butter or cooking spray.
2. Whisk the first three ingredients in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl, mix the butter and sugars together until thoroughly combined. Beat in the egg, yolk, and vanilla until just combined. Add in the dry ingredients and beat at low speed until the mixture is just combined – do not overbeat. Stir in the chocolate chips.
3. Bake for 30-35 minutes until a toothpick comes out clean from the bars when tested for doneness. I used a dark pan which took 34 minutes – remember that baking times will differ with different pans. Allow the pan to cool on a wire rack for 15 minutes before carefully removing the bars in the foil from the pan. Allow the bars to cool completely before slicing.