Chocolate Chip Cookie Blondie Bars

Yesterday was my sister’s birthday so the kids and I made these chocolate chip cookie blondie bars to celebrate. Because if I lived close to her then I would have been bringing these to her. She’s pregnant with twins and I am pretty sure every pregnant lady needs these deliciously chewy and chocolatey cookie bars. In fact, everyone needs these because they are so crazy delicious.

I’ll be totally honest and say that these were gone in 1 day at my house. My kids went crazy over them. My 2 year old also decided that she needed to take a plate of them outside and then leave it out there. Only to come back later and find ants all over it 🙂

These bars bake up in a 9×13 baking pan and they are thick, chewy, and buttery cookie bars. The edge pieces are a bit crispy (in a good way) and the middle pieces are so soft. I normally don’t like edge pieces of bars but these were an exception. They were my favorite!

Ingredients

• 2 cups + 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) butter, melted and slightly cooled
• 1 1/2 cups brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 1/4 cups mini semi-sweet chocolate chips

Instructions

1. Heat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray and then line with parchment paper. The cooking spray will help the parchment paper stay in place. Or, just use cooking spray.
2. In a mixing bowl combine flour, salt, and baking soda. Stir with a whisk to break up clumps.
3. In a bowl, or bowl of a stand mixer, combine melted and slightly cooled butter and brown sugar. Blend together until combined.
4. Add in 1 egg and then blend. Add the other egg and vanilla extract and blend together until combined.
5. Slowly add in the flour mixture and mix until combined and no flour pockets remain in the batter.
6. Add in 1 cup of the mini semi-sweet chocolate chips and stir to combine.
7. Dump batter into the prepared pan and spread out evenly. Sprinkle the remaining 1/4 cup mini chips over top of the bars.
8. Bake for 24-26 minutes. The edges will be a light golden brown and be "wrinkly" and the middle will look pale. Let cool completely.

Notes

Mine are perfectly cooked at 25 minutes exactly. The edges will be a light golden brown and look "wrinkly". The middle will still be pale and look underdone but that's what you want.

To help keep the parchment paper in place in the pan, spray the pan first with cooking spray and then line with parchment paper. Be sure and leave a light overhang so you can easily lift the bars out to cut.

To help the butter be slightly cooled, simply melt the butter in the microwave until it's only half melted, about 40-45 seconds. Use a fork to stir together and that should finish melting the butter. You'll be left with slightly cooled melted butter.

thanks done share recipes to : togetherasfamily.com/2017/05/chocolate-chip-cookie-blondie-bars/

Share this post