Ingredients
2½cupsall purpose flour
1tspbaking soda
1tspsalt
1tspcornstarch
1cupunsalted butter,(2 sticks) room temperature
¾cupsugar
¾cuplight brown sugar,packed
2tspvanilla extract
2large eggs
12ozsemisweet chocolate chips,(1 package) around 2 cups
8ozcream cheese,(1 package) room temperature
½cupsour cream
1½cuppowdered sugar
1tspvanilla extract
8ozcool whip,(1 carton) thawed
16ozstrawberries,(1 carton) stems removed and chopped
Preparation
Preheat oven to 350 degrees F. Grease a large 12×17-inch jelly-roll pan (or similar size); set aside.
Combine flour, soda, salt and cornstarch; set aside. In a large mixing bowl, cream together softened butter, sugar and brown sugar.
Mix in the vanilla and then the eggs, one at a time. Add the dry ingredients and mix until just incorporated. Stir in the chocolate chips. Press cookie dough evenly into prepared pan.
Bake in preheated oven for 17 minutes. Do not over bake. Remove from oven and cool completely.
Combine cream cheese and sour cream and mix, using a hand mixer, until combined. Add the powdered sugar and vanilla and mix together until smooth and creamy.
Fold in the Cool Whip. Spread over cooled cookie bars. Top with chopped strawberries. Keep refrigerated until ready to serve (remove from fridge 15 minutes before serving). Slice and serve.
