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
Ingredients
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups chocolate chips
- 1 cup walnuts, chopped (optional)
Instructions
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Preheat oven to 350 degrees F.
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In a large bowl, whisk together the flours, baking soda, and salt. Set aside.
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In a separate bowl, use an electric mixer to cream the butter, sugars, eggs, and vanilla together.
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Slowly add the flour mixture to the butter mixture until well combined.
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Fold in the chocolate chips and walnuts (if using). You may need to use some elbow grease here!
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Spread the batter into a rectangular baking dish in one even layer, and smooth the top. Bake until golden brown on top, about 30 to 35 minutes. Let it cool then cut into bars and serve.
Recipe Notes
We recommend organic ingredients when feasible.
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Zully Hernandez
December 17, 2015 at 12:20 pmAnything chocolate chip is always a treat. I love to add nuts to mine for an extra crunch.
Emma {Emma's Little Kitchen}
December 17, 2015 at 12:37 pmI love blondies, and I love that these are made *slightly* healthier with a little whole wheat flour :)
Lisa
December 17, 2015 at 3:53 pmI also reduced the sugar from the original recipe!
Erin
December 17, 2015 at 1:02 pmWhat size “rectangular baking dish”? 9×13?
Lisa
December 17, 2015 at 3:50 pmYes!
Ashley
December 17, 2015 at 2:06 pmJust wondering if you use salted or unsalted butter in this recipe, along with your other sweets recipes.
Thanks!
Lisa
December 17, 2015 at 3:52 pmI have honestly not noticed much of a difference when I bake with salted vs. unsalted so I just use whatever I have on hand!
Amanda
December 17, 2015 at 2:52 pmHow 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?
Lisa
December 17, 2015 at 3:51 pmIt’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!
amanda
December 19, 2015 at 10:53 pmI agree about balance being so important! Thanks for the info!
Nicole
December 17, 2015 at 5:28 pmThanks 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.
Avis
December 18, 2015 at 5:02 pmDid you use the King Arthur’s white wheat flour to keep the color light?
Amy Taylor (comment moderator)
December 26, 2015 at 12:35 pmHi Avis. You certainly can.
T
December 19, 2015 at 9:21 pmI 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!
amanda
December 19, 2015 at 10:49 pmI 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!
Teresa
December 24, 2015 at 11:55 amWhy only 1/2 the flour whole wheat and not the whole amount?
Amy Taylor (comment moderator)
January 6, 2016 at 8:02 amHi there. You could try it with all whole wheat but Lisa found that this combination worked best.
Andrea
December 27, 2015 at 1:04 pmI 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.
Brittany
March 3, 2016 at 9:55 pmQuick, 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.
Allison
March 4, 2016 at 5:25 pmWhat 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!
Rochelle Justine
March 4, 2016 at 6:38 pmAllison, Try making flax eggs! I’ve used many times and you can’t tell a difference
Jamie
March 15, 2016 at 3:20 pmThese were delecious! I made them a few months ago and haven’t stopped thinking about them, breaking down and baking another batch tonight! Yum!
Jenese Sieben
March 19, 2016 at 3:15 amThank 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.
Rinah
April 9, 2016 at 12:20 pmI have these in the oven right now, they smell so good. Who doesn’t love chocolate right?
Cassandra
November 30, 2016 at 3:10 pmHow 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”?
Melanie
December 1, 2016 at 2:02 pmA “stick” of butter is 1/2 cup. :-)
Cassandra
December 1, 2016 at 2:08 pmThank you Melanie!!
Karie
December 22, 2016 at 6:01 pmI would need to make these gluten free. could gluten free all purpose flour be used in place of the wheat flour?
Amy Taylor (comment moderator)
December 27, 2016 at 9:19 amHi there. Though I have not tried with this recipe, I typically can sub gluten free mixes for most of Lisa’s baking recipes.
Vanessa
February 2, 2017 at 1:17 pmWhat if I don’t have ap flour can I just use whole wheat?
Amy Taylor (comment moderator)
February 6, 2017 at 11:56 amHello. 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.
Melina Rosenholm
August 22, 2017 at 5:12 pmI used all whole wheat flour and they came out great! Surprised to see A/P in your recipe!
Jo
November 28, 2017 at 9:57 pmHello!
Just wondering if these are freezable? That’s one of the rules of our exchange…
Thanks!
Amy Taylor (comment moderator)
December 4, 2017 at 1:14 pmYes, you can freeze them.