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
  1. 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.
  2. 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.
  3. 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