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.
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.
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!
Allison, Try making flax eggs! I’ve used many times and you can’t tell a difference
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!
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.
I have these in the oven right now, they smell so good. Who doesn’t love chocolate right?
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”?
A “stick” of butter is 1/2 cup. :-)
Thank you Melanie!!
I would need to make these gluten free. could gluten free all purpose flour be used in place of the wheat flour?
Hi there. Though I have not tried with this recipe, I typically can sub gluten free mixes for most of Lisa’s baking recipes.
What if I don’t have ap flour can I just use whole wheat?
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.
I used all whole wheat flour and they came out great! Surprised to see A/P in your recipe!