Tthis month I was a bit of balance overload and I found myself going “Do I make Chocolate Chunk Blondies or Gazpacho?” Well, the Blondies won out and let me tell you – these are rich, chocolately and if you have one for breakfast – well, who am I to judge, right?
Sadly, no matter where I went shopping, I couldn’t find chocolate chunks. I wound up using some bittersweet chocolate chips for this recipe and they worked perfectly. I also wasn’t in a “nutty” mood (tho some might beg to differ) so the walnuts didn’t play a role in today’s recipe. You can always add them if you like.
On to the recipe:
Gather the Ingredients
Do NOT eat all the cookie batter no matter how much you are tempted
Fresh out of the oven
- ½ lb. (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 teaspoons of pure vanilla extract
- 2 large eggs, at room temperature
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 12 oz. of bittersweet chocolate chips
- Preheat the oven to 350 degrees.
- Either grease and flour or spraya 8 ½ x 12 x 2-inch baking pan and set aside.
- With an electric mixer, using the paddle attachment, cream the butter, brown sugar and granulated sugar on high speed for about 3 minutes until light and fluffy.
- Reduce the mixer speed to low and add the vanilla.
- Slowly add the eggs, one at a time, making sure each egg gets incorporated into the batter.
- Scrape down the sides of the bowl.
- Sift the flour, baking soda and salt into a small bowl and, with the mixture on low, slowly add the flour to the butter mixture.
- Fold in the chocolate chips with a rubber spatula and spread the batter into the prepared pan.
- Make sure to smooth the top as best as you can and bake for 30 minutes.
- At the end of 30 minutes, test with a toothpick and make sure it comes out clean.
- Cool in the pan completely and when cool, cut into bars and enjoy!