I love blondies! This recipe is basically a delicious chocolate chip cookie dough (with a little extra pure vanilla extract) and baked in a 13×9-inch baking pan. There is something here for everyone because after it is cooled, the middle sinks and is chewy and gooey and the edges are slightly crunchy and sandy. Amazing!
Chocolate Chip Blondies
2 sticks (8 oz. total) unsalted butter, softened
1 cup light brown sugar, lightly packed
1/2 cup white granulated sugar
1 tablespoon pure vanilla extract
1 teaspoon instant coffee granules
2 large eggs
2 cups white all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (12 oz.) chocolate chips mixed with 1 heaping tablespoon white all-purpose flour (to prevent the chocolate chips from sinking to the bottom of the cookie)
Start by preheating the oven to 350 degrees F.
Lightly spray a 13×9-inch baking pan with non-stick spray and flour lightly. Or spray with “Baker’s Joy” spray – which is my preferred method.
In a large bowl mix together the unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture.
Next add the pure vanilla extract and instant coffee granules. Stir to combine.
Add in the 2 large eggs, one at a time, stirring with each addition.
Next add in the all-purpose flour, baking soda and salt. Stir until every trace of flour has disappeared – being careful not to over-mix.
Finally, add in the flour coated chocolate chips, and gently fold into the batter.
Place batter in prepared pan, even out the dough and smooth out the top.
Place in preheated oven for exactly 31 minutes.
Remove and allow to cool slightly before cutting.