Description
These Chocolate Chip Cookie Blondies are the perfect combination of chewy chocolate chip cookies and fudgy blondies. With crispy edges, a gooey center, and plenty of melty chocolate chips, they’re an easy one-bowl dessert that everyone will love.
Ingredients
Scale
- 1/2 cup (1 stick/113g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed light brown sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups (156g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips
- 1/4 cup (45g) chocolate chips for topping (optional)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment.
- Mix wet ingredients: In a large mixing bowl, whisk together the melted butter and brown sugar until well combined and smooth, about 1 minute. The mixture should look glossy.
- Add eggs and vanilla: Add the whole egg, egg yolk, and vanilla extract. Whisk vigorously for about 30 seconds until the mixture is smooth and slightly thickened. It should lighten in color slightly.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix the batter: Add the dry ingredients to the wet ingredients. Using a wooden spoon or sturdy spatula, gently fold everything together until just combined. Don’t overmix—a few flour streaks are okay. The batter will be thick.
- Add chocolate chips: Fold in 1 cup of chocolate chips, reserving a handful for topping if desired. Mix gently until evenly distributed.
- Spread and top: Scrape the batter into your prepared pan. Use a spatula to spread it evenly into the corners. The batter will be thick, so take your time. Sprinkle the remaining chocolate chips on top if using.
- Bake: Bake for 25-30 minutes, or until the edges are golden brown and set, and the center looks slightly underdone. A toothpick inserted into the center should come out with a few moist crumbs—not wet batter, but not completely clean either.
- Cool completely: Let the blondies cool in the pan on a wire rack for at least 30 minutes, or until completely cool. This is crucial for the texture! Use the parchment overhang to lift the entire block out of the pan, then cut into 16 squares.
Notes
- Don’t overbake: These blondies continue to set as they cool. Slightly underbaking gives you that perfect chewy texture.
- Brown butter option: For extra flavor, brown your butter before using. Let it cool to room temperature first.
- Size matters: Using an 8×8 pan will give you thicker blondies with longer baking time (32-35 minutes).
- Storage: These keep at room temperature in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (1/16 of recipe)
- Calories: 185
- Sugar: 18g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg