Chocolate Chip Blondies (and Cookie Exchanges)

5 Reviews / 5 Average
Adapted from Ina Garten
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It’s that time of year! No matter how much you try to avoid it, sweets are EVERYWHERE! And even though I normally like to keep sugar to a minimum, I do love to indulge on occasion (I am human after all!). Plus I do usually attend a cookie exchange or two around the holidays, and, of course, I can’t arrive (or leave) empty handed! So I’m excited to share the recipe for Chocolate Chip Blondies below, which is what I made this year.

In case you’re wondering, a cookie exchange party is when each guest brings a dozen or two cookies for others to take home. One annual party I attend used to require you to bag up your cookies (one bag full for each person), so there was no way around bringing dozens and DOZENS of cookies home. Then I attended another party and saw they just put their cookies out on platters and offered empty bags so guests could decide how many they wanted of each. Not to mention you can sample the cookies that way! So there are all sorts of ways to do these parties, but no matter what, they’re always a fun time. I’d love to hear about your cookie exchange parties in the comments!

Chocolate Chip Blondies on 100 Days of #RealFood

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38 thoughts on “Chocolate Chip Blondies (and Cookie Exchanges)”

    1. A 9×13 would work best and yield the serving size of 24 brownies for this recipe. If you like thicker ones use a smaller pan. – Nicole

  1. Melina Rosenholm

    I used all whole wheat flour and they came out great! Surprised to see A/P in your recipe!

    1. Amy Taylor (comment moderator)

      Hello. Lisa used ap flour because it worked best in this recipe. If you try it with all whole wheat, let us know how it turns out.

  2. I would need to make these gluten free. could gluten free all purpose flour be used in place of the wheat flour?

    1. Amy Taylor (comment moderator)

      Hi there. Though I have not tried with this recipe, I typically can sub gluten free mixes for most of Lisa’s baking recipes.

  3. How much is a “stick” of butter??? We have either 454 g or 250 g (i.e. 1 cup or 2 cup) butter sizing here (Canada). What constitutes a “stick”?

  4. 5 stars
    I have these in the oven right now, they smell so good. Who doesn’t love chocolate right?

  5. Thank you for this recipe. We just made homemade ice cream sandwiches with this recipe for a birthday party. We followed the recipe and then cut the finished product in half and put vanilla ice cream in the middle of the 2 layers and put in the freezer for a bit. Then sliced into squares and enjoyed the ice cream cookie sandwiches. We love all the recipes.

  6. 5 stars
    These were delecious! I made them a few months ago and haven’t stopped thinking about them, breaking down and baking another batch tonight! Yum!

  7. What would you recommend to replace the eggs in this particular recipe? I just ran out then I saw this recipe! I will wait if I have to… But I’d love to make them now!

    1. Rochelle Justine

      Allison, Try making flax eggs! I’ve used many times and you can’t tell a difference

  8. Quick, easy and yummy! Thanks! I did bake for 25 minutes and it turned out just right.

    One tip for pressing down the dough into the pan: wet your finger tips and the dough won’t stick.

  9. 5 stars
    I fixed this for my two year old’s birthday. She does not like cake but loves cookies. I cooked it in a square pan and added icing to the top. It turned out perfect! I recommend cooking it for 25 mins rather than 30-35 mins.

    1. Amy Taylor (comment moderator)

      Hi there. You could try it with all whole wheat but Lisa found that this combination worked best.

  10. 5 stars
    I just made these and they are good! I only cooked for 25 min. Glad I didn’t cook another 5min or they would be burnt in my oven. To the person asking about what is is healthy besides whole wheat. They are homemade and better than all the packaged, processed stuff. Sugar is fine sometimes. If you don’t agree then don’t eat it or use less sugar. Maybe I took the comment wrong but it sounded like they didn’t think you should post that on here because it’s not “healthy” or “real food.” I appreciate your recipes here, so thank you!

    1. I was simply confused as to how this new “recipe” was any different than all of the typical cookie recipes one can find, other than subbing in some whole wheat flour. I totally agree with your point that it’s better than something prepackaged. I agree that treats are fine as well in moderation. I meant no disrespect. It looks like many other typical recipes out there, just couldn’t figure out how Lisa tweaked it other than flour. Happy holidays!

  11. 5 stars
    Thanks for sharing this definitely will try it for the holidays! I love the chocolate chip cookie cake as a treat for the kids so I am sure we will love this too.

  12. How have these been modified to be any healthier than a typical cookie recipe that you can find hundreds of recipes for, other than the whole wheat flour?

    1. It’s better because it has half whole-wheat flour (as you said) and less sugar than the original recipe. This is technically a homemade real food “rule breaker.” We don’t mind indulging in homemade treats on a rare occasion – it’s all about balance now that our pledge is over!

  13. Just wondering if you use salted or unsalted butter in this recipe, along with your other sweets recipes.
    Thanks!

    1. I have honestly not noticed much of a difference when I bake with salted vs. unsalted so I just use whatever I have on hand!

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