Chocolate Chunk Blondies

As you all know, I compiled quite the list of cookie recipes over Christmas break. I even made a whole board on Pinterest dedicated to cookies. When I saw these Chocolate Chunk Blondies over on Shutterbean, I knew I had to add them to "To Bake" List.

Last week, before I left for school, my mom and I went to a mother/daughter cookie exchange with the same ladies who attended the wine exchange! It was nice that all the daughters of the wine lovers were able to get together too (hehe) :)

We had such a nice time. It was fun to have a cookie party after the rush of the holidays. It gave us all something to look forward to since it always seems that the holidays go so quickly, and it gave us all a chance to recap on our festivities!

These chocolate chunk blondies were seriously incredible. Like, melt in your mouth good. They are packed with brown sugar, and when they bake, the aroma is simply heavenly. It's a major sugar high.

I underbaked mine slightly so they'd be slightly more doughy and gooey, and boy, was it a good choice. These blondies are so buttery and rich, and simply decadent. I ended up making two batches in two days because they were so good. I brought them back to share with my roommates, and we've already devoured them (and my roommate, Morgan, requested more for her birthday!)

With rave reviews like these, I think it's only right that you bake these ASAP. Enjoy!

Chocolate Chunk Blondies
Recipe from Shutterbean (slightly adapted from Barefoot Contessa Foolproof: Recipes You Can Trust)

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar, lightly packed
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups chopped walnuts*
• 12 oz. semi-sweet chocolate chips**

*Note: I omitted the walnuts because I was bringing these to a party and was wary of potential nut allergies (and selfishly I prefer nut-less desserts)

**I used milk chocolate chips because it was what I had on hand! Worked like a charm.

Directions

1. Preheat the oven to 350 degrees F. Grease and flour an 8x12x2 inch baking pan. (I used an 13x9 inch pan and lined it with parchment paper that I greased to make the bars easier to remove. I'd definitely suggest it!).
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl.
3. In a small bowl, sift together the flour, baking soda and salt. With the mixer still on low, slowly add the flour mixture to the butter mixture. Fold the walnuts and chocolate chips in with a rubber spatula.
4. Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly (I baked mine for 26 minutes based on the pan size and my love for underbaked cookies). Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

***I've linked up this recipe at Chef-in-Training, Hungry Little Girl, Buns in My Oven, Inside BruCrew Life, Semi Homemade Mom, Chocolate, Chocolate and More, Recipes For My Boys, Taste and Tell, I Heart Nap Time & Food Done Light