• Preheat oven to 350 degrees. Line 8x8 inch cake pan with parchment paper. Allow paper to hang over sides of pan for easy removal
• Sift or whisk dry ingredients into a large mixing bowl until there are no lumps
• Add the eggs and stir to combine. Stir the butter and extract in until combined and smooth. Gradually fold in chocolate chips until evenly distributed
• Form dough into ball and massage for 1 minute to be sure all the butter is fully combined
• Press the dough evenly into prepared cake pan. Bake at 350 degrees 20 to 30 minutes or until golden and a tester comes out clean
• Remove from oven. Allow to cool in pan at least 30 minutes or until firm
• Grasp overhanging parchment paper and carefully lift out the firm cookie slab. Transfer to a wire rack and allow to cool cometely

Coffee Glaze(optional)

• In a small bowl use a fork and stir together 65 grams (1/2 cup ) powdered sweetener of choice (I used powdered monkfruit sweetener) and 1 to 1 1/2 TBS brewed cool coffee. How much coffee you use depends on how thick you want your glaze. Drizzle over cooled cookie slab
• Cut into desired size bars. Serve immediately or store in airtight containder up to 1 week