Chocolate Chip Blondies
When a cookie and a brownie collide you end up with blondies. Who doesn’t enjoy freshly baked chocolate chip cookies? Who doesn’t enjoy a warm brownie with a tall glass of milk? I had a taste for both, so I came up with these Chocolate Chip Blondies.
Blondies are a lazy version of cookies. Mix the batter. Smooth it into a baking pan and you’ve got some tender and sweet deliciousness in about 30 minutes. No scooping out dough to form individual cookies. No need to mess up multiple cookie sheets.
Cut them into whatever size squares you’d like. I tend to cut them small so that I can have more than one at a time rather than just a big one. Yes, I realize I play games with myself to make it seem like I’m enjoying more with small, multiple portions.
Once they finish baking it’s important that you allow them to cool completely before slicing. Of course as soon as my husband and son smelled the finished product, they could hardly wait. So as usual, I took the pan out to the covered porch where they cooled off in about 20 minutes. It helps when the outside temperature is hovering around 40 degrees!
When you’re too lazy to bake a batch of cookies, like me, try making a pan of blondies instead!
Chocolate Chip Blondies
Ingredients
- 2 sticks unsalted butter softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 16 ounces chocolate chips any variety
Instructions
- Preheat oven to 350 degrees
- Butter and flour 9 x 13 x 2 baking pan or line pan with parchment paper.
- In bowl of stand mixer, cream butter, brown and white sugars together on high until smooth and light. Usually around 2-4 minutes.
- Add vanilla and eggs. Mix on low until combined. Scrape down sides of bowl to make sure all ingredients are incorporated.
- In separate bowl, sift together flour, soda and salt.
- With stand mixer on low, slowly add the flour mixture to the butter/sugar mixture until well mixed.
- Remove bowl from mixer stand and fold in chocolate chips with sturdy spoon. Mixture will be thick.
- Transfer batter to prepared baking pan. Smooth out to all the edges of pan, leveling the top.
- Bake at 350 degrees in center of oven for 25-30 minutes. Top of blondies should be lightly browned. Do not overcook.
- Remove from oven and cool completely before slicing into squares.
- Once completely cooled, I like to remove them from the pan and the slice them with a large chef's knife. From there I put them on a cake stand with a lid to keep them from drying out. It also looks pretty on the kitchen counter.
Notes
