If I’m going to eat a chocolate chip cookie, I’m a chocolate chip bar kind of girl. I prefer a dense chewy cookie; I’m not at all interested by a crispy edge. In fact, chocolate chip cookies probably don’t rank anywhere my top 5, but my husband ranks them right around number 1. So one night, we decided we needed a sweet snack, and when I asked him what sounded good – he picked these out. Who was I to argue? Unfortunately my stomach didn’t either, and these were gone too quickly than the thighs of my jeans would have liked…
Chocolate Chip Blondies
- 8 Tbsp. unsalted butter, melted, plus more for pan
- 1/2 cup packed light-brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1 tsp. salt
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
- In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in a 1/2 cup of the chocolate chips. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips.
- Bake until top is golden brown and a toothpick inserted in center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut in 16 squares. Store blondies in an airtight container at room temperature, up to 2 days.
Recipe adapted from Everyday Baking