Blondies

Hubby and I decided to send baked goods to our moms on Mother’s Day this year. Of course I was happy to help. I wanted to make something that would travel well and (of course) something I’ve never made. Since we were preparing for our kitchen renovation at the time, I also wanted to use up some of the random half bags of cookie mix ins.

Blondies fit my requirements perfectly. This blondie recipe is pretty well known. I made one batch with just dark chocolate M&Ms and another batch with some white chocolate chips, toffee bits, and chopped walnuts. Both batches turned out great and the one with the white chips turned out better than I expected. That combination of mix-ins tasted like butterscotch.

Blondies – from Blonde Ambition in the Kitchen

6-7 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder (optional, creates lighter blondie texture)

“Add in” (see below)

Preheat oven to 350.
Line an 8×8 pan with foil and lightly spray with PAM.
In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour and baking powder (if using). Mix in any additions (some ideas below).

Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 20-25 minutes or until set in the middle. (I baked for 22 minutes)Cool on rack before cutting.

Add in ideas:
1/2 to 1 cup chocolate chips, peanut butter chips, white chocolate or butterscotch chips
1/2 cup chopped pecans, walnuts, almonds
1/2 cup M&M candies1/2 chopped Reese’s PB cups
1/4 cup toffee pieces
1/2 tsp mint extract in addition to, or in the place of vanilla extract

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5 Responses to “Perfect Chocolate Chip Cookies”

  1. #
    1
    Jessica — May 11, 2011 at 5:32 am

    I have a favorite…but the 24 hour weight for them is a super pain! It felt awesome when I finally found..The One! So I am sure you were just as thrilled!

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    2
    Deb — November 25, 2013 at 12:26 pm

    Just wondering if it’s ok to double or triple this recipe or does it need to be done in small batches?
    Thanks!

    • beantownbaker — November 26th, 2013 @ 9:37 am

      I have doubled this recipe and it worked out just fine.

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    3
    Emily — December 29, 2013 at 1:06 pm

    I’ve been making this recipe for years now and it is always a huge success. I make one slight change, I add a 1/2 teaspoon of espresso powder at the sugar stage and I love how it brings out the chocolate to a different level.

    • beantownbaker — January 2nd, 2014 @ 1:33 pm

      Oh that’s a great change. I’ve never tried adding espresso powder to my chocolate chip cookies. I’m going to have to try that next time for sure!

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