It’s no secret that we love desserts here at 12 Tomatoes. I for one, have a huge sweet tooth. I don’t need fancy, decadent desserts to satisfy my sugar craving, although I’d never turn a dessert down. No, my tastes are much simpler. Give me a brownie or a chocolate chip cookie and I’m as happy as can be. That’s partially why I love these chocolate chip blondies – they are part brownie, part chocolate chip cookie. It’s everything I’ve ever wanted!
We’ve done blondie recipes before, like these strawberry lemon blondies and these salted caramel blondies, but we haven’t done chocolate chip blondies. Shame on us! These blondies are a twist on the classic chocolate chip cookies, and are sure to be the new go-to recipe when you need a quick dessert!
The beauty of this recipe is its simplicity. Butter, brown and white sugar, chocolate chips, vanilla extract, and a pinch of salt give the classic chocolate chip cookie flavor. The end result, however, is a thicker, denser treat, more like a brownie than a cookie. I’m perfectly fine with that combination!
This is a great recipe to have on hand if you’re looking for an easy dessert that has a bit of a twist to it. You know everyone loves chocolate chip cookies, and these chocolate chip blondies only give people more to love! Take these to a potluck, picnic, or party and watch them disappear before your eyes. In fact, you may want to make a double batch and keep some at home for yourself. Get the recipe below!
Chocolate Chip Blondies
Serves 12; 45min
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 20 oz. semisweet chocolate chips
- Preheat the oven to 350 degrees. Grease 9 x 13 inch baking pan.
- In a large bowl with a mixer, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy.
- With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl.
- In another small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture.
- Fold the chocolate chips in with a rubber spatula.
- Spread the batter into the pan and smooth the top. Bake for 30 minutes exactly.
- Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.
Recipe adapted from Food Network.