Doesn't the name of these bad boys sound like a rock and roll song? No? Ok fine. Anyway when making a batch of individually scooped out chocolate chip cookies seems like too big a chore this is the recipe for you. In fact even if it doesn't seem like too big a chore this is still the recipe for you. These chewy buttery bars are to die for delicious. And so quick to whip up too. I love them warm with a scoop of ice cream but I think they're ever better the day after, when they're cool. The recipe is very versatile too. I've made these with half butterscotch chips, half semisweet which was fabulous but they're great with just plain milk chocolate too. You could even throw in a handful of toffee bits along side chocolate chunks (yummmm), ooh or even peanut butter chips...but don't blame me when you can't stop eating. Enjoy!
Ingredients:
2 1/8 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
12 Tbsp. butter (1 1/2 sticks), melted and cooled slightly
1 c. light brown sugar
1/2 c. granulated sugar
1 egg
1 egg yolk
2 tsp. vanilla extract
2 c. chocolate chips
1/2 tsp. salt
1/2 tsp. baking soda
12 Tbsp. butter (1 1/2 sticks), melted and cooled slightly
1 c. light brown sugar
1/2 c. granulated sugar
1 egg
1 egg yolk
2 tsp. vanilla extract
2 c. chocolate chips
Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the blondies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not over mix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.
That DOES look yummy! Looks like I'm going to be buying some butterscotch and peanut butter chips. :) Thanks!
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