Chocolate Chip Cookie Blondie

These Chocolate Chip Cookie Blondie Bars deliver the best of all worlds buttery soft blondie base with the nostalgic comfort of classic chocolate chip cookies The result is a bar that is chewy gooey studded with melty chocolate and wildly easy to whip up It is one of those recipes that became my go to for last minute bake sales and weeknight cravings because everything comes together in one bowl and the flavor payoff is huge

The first time I baked these was for a school event and they disappeared faster than anything else on the table People ask for the recipe every time I make them and I never have leftovers

Ingredients

• All purpose flour: provides structure for chewy blondies Use fresh flour for best results
• Unsalted butter: adds classic rich flavor Melted for easy mixing look for butter with sweet cream for depth
• Brown sugar: brings moisture and caramel notes use soft light brown sugar for best texture
• Granulated sugar: adds crispiness and balance opt for fine textured sugar to blend smoothly
• Eggs: bind everything and create tenderness Choose large eggs at room temperature for even baking
• Vanilla extract: lifts the flavor Use pure vanilla for optimum taste skip the imitation if possible
• Baking powder: gives a bit of lift Check yours is fresh for perfect rise
• Salt: offsets sweetness and deepens flavor A flaky sea salt is lovely here but any fine salt works
• Chocolate chips: give you melty pockets throughout Use a mix of semi sweet and dark chips or chop a good bar for chunky bits
• Optional chopped walnuts: add crunch and toasty flavor Look for fresh nuts without bitterness

Instructions

Prepare the Pan:

Line a square baking pan with parchment and lightly butter the edges This helps the blondies lift out cleanly once cooled

Melt and Mix the Wet Ingredients:

In a large heatproof bowl melt the butter until just liquid not sizzling Let cool a few minutes then whisk in brown and granulated sugars until glossy and smooth Whisk in eggs one at a time followed by vanilla blend until fully incorporated

Combine the Dry Ingredients:

In a separate bowl whisk together flour baking powder and salt Make sure there are no lumps so everything combines evenly

Create the Batter:

Gently fold dry ingredients into the wet mixture using a spatula Stop mixing as soon as the streaks of flour disappear for the best chewy texture Overmixing leads to dense blondies

Add the Chocolate and Nuts:

Stir in chocolate chips and optional nuts reserving a handful to sprinkle on top before baking This gives you those picture perfect melty bits and a little crunch with every bite

Bake:

Spread batter evenly into the prepared pan Scatter reserved chocolate and nuts over the top Bake in the center of a preheated oven at 350 degrees Fahrenheit for about 25 to 30 minutes until golden at the edges and the center just barely set Do not overbake if you want gooeyness

Cool and Slice:

Let bars cool completely in the pan on a wire rack before slicing This sets the chewy texture and makes clean cutting possible

Save

I have a soft spot for good brown sugar and with these bars it truly makes the difference That rich caramel undertone reminds me of baking sessions with my sister on rainy afternoons where licking the bowl was always part of the ritual

How to Store Chocolate Chip Cookie Blondie Bars

Keep leftover bars in an airtight container at room temperature for up to four days They stay soft and chewy This is a lifesaver for busy weeks I often wrap individual bars in plastic and freeze them for quick dessert fixes Thaw at room temperature or microwave for a just baked effect

Ingredient Substitutions That Work

Swap half the butter for coconut oil for a subtle tropical note If you are out of chocolate chips chop any chocolate bar into rustic chunks For gluten free baking use a cup for cup all purpose gluten free blend and double check your baking powder is gluten free as well Walnuts are totally optional try pecans or leave the nuts out if needed

Ways to Serve

Serve these blondies slightly warm with a scoop of vanilla ice cream for an over the top dessert They are also perfect cut small for lunchboxes or picnic trays You can even crumble leftover bars over a bowl of yogurt for a decadent breakfast treat

Blondie Bar Origins

Blondies started showing up in American cookbooks in the early 1900s before chocolate brownies stole the spotlight Their buttery vanilla base paired with chocolate and nuts was the ultimate pantry treat Now they are cherished as the chocolate chip cookie’s soft thick cousin

Seasonal Adaptations to Try

Swap out chocolate chips for chunks of seasonal fruit like cherries or raspberries in summer Add a sprinkle of pumpkin pie spice in fall for a cozy twist Mix in crushed peppermint candies for winter holiday flair

Success Stories

One reader wrote me to say she made a double batch for her daughter’s birthday party and not a single bar was left Kids and adults alike raved about the chewy centers and gooey chocolate She froze extras and said even straight from the freezer they tasted like bakery fresh

Freezer Meal Conversion

To freeze wrap bars individually in parchment and seal in a zip top bag Freeze up to three months Thaw at room temperature or zap in the microwave for 15 seconds to bring back that freshly baked magic This makes them perfect for holiday baking or last minute guests

Save

These are my favorite bake sale recipe because they slice so cleanly and always stand out Next time I might try swirling in some peanut butter for a fun riff or topping with flaky salt for a modern finish

Recipe Guide

→ How do you achieve a chewy blondie texture?

Using brown sugar and melted butter helps create a moist and chewy consistency in the bars. Avoid overmixing.

→ Can other chocolate varieties be used?

Semisweet, milk, or dark chocolate chips all work well. You can also mix in chunks for different textures.

→ What is the best way to slice blondie bars cleanly?

Allow bars to cool completely, then use a sharp knife. For cleaner cuts, wipe the knife between slices.

→ How should these bars be stored?

Store in an airtight container at room temperature for up to four days or refrigerate for longer freshness.

→ Can nuts or other mix-ins be added?

Chopped walnuts, pecans, or dried fruit can be mixed into the batter for extra flavor and texture variation.