Chocolate Chip Cookie Blondie Bars

Chocolate Chip Cookie Blondie Bars

Chocolate Chip Cookie Blondies bake in one pan and are so simple to make. They bake up perfectly sweet & chewy each time with crisp, buttery edges and a soft-baked center. If you love chocolate chip cookies then you will love these chocolate chip cookie blondies.

Course Dessert

Cuisine American

Keyword chocolate chip blondie bars

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 321kcal

Author Jessica

Equipment

Ingredients

2 cups + 2 tablespoons all-purpose flour (see notes)
½ teaspoon sea salt
½ teaspoon baking soda
1 cup (2 sticks) salted butter melted & slightly cooled
1½ cups packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
1¼ cups miniature semi-sweet chocolate chips

Instructions

Preheat the oven to 350℉. Spray a 9x13 baking pan with cooking spray and then lay parchment paper in it.
^{*I use a pre-cut parchment paper sheet and it fits perfectly inside a 9x13 pan, I lay it vertically across the top to bottom of the pan. You could also just spray the pan and not use parchment paper.}
In a small mixing bowl, whisk together the all-purpose flour, salt, and baking soda. Set aside for now.
2 cups + 2 tablespoons all-purpose flour, ½ teaspoon sea salt, ½ teaspoon baking soda
In a large mixing bowl, using an electric mixer or stand mixer, beat the melted butter and light brown sugar until it is blended well together, it looks fluffy, and is lighter in color; about 1-2 minutes.
1 cup (2 sticks) salted butter, 1½ cups packed light brown sugar
Add in the eggs, one at a time, blending just until combined after each one. Add the vanilla extract in with the last egg.
2 large eggs, 1 tablespoon vanilla extract
Add the dry ingredients (set aside from earlier) into the wet ingredients and beat on low speed just until combined and no flour pockets remain in the dough.
Mix in the mini chocolate chips just until combined.
1¼ cups miniature semi-sweet chocolate chips
Dump the dough into the prepared baking pan and spread it out evenly.
^{*If wanted, sprinkle some additional mini chocolate chips over top.}
Bake for 22-26 minutes or until the edges are lightly golden brown, the center is lighter in color but does not look like wet/raw dough, and the top should look wrinkly.
Remove from the oven and let the blondies cool completely, inside the warm baking pan, at room temperature for up to 1 hour.
Cut into squares and enjoy! Blondies are best served immediately and they can be eaten at room temperature or slightly warm (they will still need cooling time so the bars can set and come together).

Notes

Melted & Cooled Butter Tip : Place the unwrapped butter in a microwave-safe bowl or cup and heat for about 40-45 seconds. The butter should be half melted + half soft chunks of butter. This is perfect and what you want! Remove the bowl from the microwave and use a fork to stir/whisk it together until everything is melted together. It is already cool enough to use immediately in the recipe because the butter was not melted fully until piping hot.

Flour : I have been making these cookies since the early days when we living in Maryland (very low elevation). We have since moved to Utah (very high elevation) and I have found that at the higher elevation I don't need the additional 2 tablespoons of flour. So if you live at a lower elevation then use 2 cups + 2 tablespoons flour. For higher elevations only use 2 cups flour.

Nutrition