Chocolate Chip Cookie Blondie (Printer View)

Blondie bars loaded with chocolate chips—chewy, sweet, and great for gatherings or snacking.

# Components:

→ Dry ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt

→ Wet ingredients

05 - 3/4 cup unsalted butter, melted and cooled
06 - 1 cup light brown sugar, firmly packed
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract

→ Mix-ins

10 - 1 1/4 cups semisweet chocolate chips

# Method:

01 - Set oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until homogeneous.
03 - In a large mixing bowl, stir cooled melted butter, brown sugar, and granulated sugar until smooth. Beat in eggs one at a time, then add vanilla extract.
04 - Gradually fold dry ingredients into the wet mixture just until no visible flour remains.
05 - Gently fold in chocolate chips, distributing evenly throughout the batter.
06 - Scrape batter into the prepared pan, smoothing the surface. Bake in the center of the oven for 22 to 27 minutes, until the top is set and a toothpick inserted near the center emerges with moist crumbs.
07 - Allow bars to cool in the pan on a wire rack for 30 minutes. Lift blondies out using paper overhang, transfer to a cutting board, and slice into portions.

# Expert Advice:

01 -
  • Simple ingredients you likely already have in your pantry
  • No mixer required just a bowl and whisk
  • Soft chewy center with crisp edges for ultimate contrast
  • Perfect for sharing or freezing for later
02 -
  • High in comfort factor and kid appeal
  • Freeze beautifully for make ahead treats
  • Easy to double for parties or gatherings
03 -
  • For extra glossy tops reserve a handful of chocolate chips to press in after five minutes of baking
  • Do not overmix the batter or blondies will turn tough less stirring is key
  • Always cool completely before slicing for the cleanest squares use a sharp chef’s knife wiped clean between cuts

Return