I’m not a huge fan of chocolate chip cookies, but my husband is. I am, however, a huge fan of bars and blondies. This excellent recipe combines the best of both worlds – a chocolate chip cookie with the texture of a blondie. Consider this my new go-to dessert recipe!
- 1/2 cup unsalted butter, plus more to grease the pan
- 2 tablespoons granulated sugar
- 2 tablespoons turbinado sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 12 oz chocolate chips
- 1/2 tsp flaked sea salt
- Preheat oven to 350 degrees. Butter a 13×9 inch baking dish and set aide.
- In a small saucepan, melt the butter over medium-high heat. Simmer until the milk solids rise to the top, then gently sink as they caramelize. The butter will be browned and smell nutty.
- In a large bowl, combine the sugars and stir in the browned butter. Stir in the eggs and vanilla, then the flour, baking soda and sea salt, mixing until well combined.
- Fold in chocolate chips.
- Pour batter into baking dish, pressing in with a rubber spatula. Sprinkle evenly with the flaky sea salt.
- Bake until the edges are golden brown and the middle is set, about 15-20 minutes. Remove from oven and let bars cool completely before serving.
Source: Woman’s Day