how easy is that?

sometimes i really want a chocolate chip cookie, but i don't want the hassle of having to stay in the kitchen- my cookies only bake for 7- 9 minutes. enter the chocolate chip blondie. it's a cross between a brownie and a really big chocolate chip cookie. i adapted my recipe from the fabulous ina garten- the barefoot contessa- and i've had a love affair with this every since. nothing will replace my love of chocolate chip cookies, but this is a seriously scrumptious replacement.

as always, i made some changes from the original recipe. not much- just little personal tweaks for my taste palette. for this blondie, i added some reese's pieces because i've been on a peanut butter kick.

chocolate chip blondies

adapted from the barefoot contessa

1 cup room temperature unsalted butter or margarine

1 1/2 cups of brown sugar

2 large eggs, room temperature

2 tsp vanilla

2 cups of all purpose flour

1 tsp baking soda

1/4 tsp of salt

1/2 tsp of cinnamon

1 1/2 cups semi- sweet chocolate chips

preheat the oven to 350⁰F. if using a convection oven, lower the temperature by 25 degrees. grease and flour a 9" x 13" x 2" baking pan. 

sift together flour, baking soda, salt, and cinnamon. set aside.

in a mixer, cream together butter and sugar until light and fluffy. add in the eggs, one at a time and mix well after each egg. mix in vanilla and beat until dough is creamy and smooth

add in the dry ingredients and chocolate chips. mix slowly until there are no more flour streaks. 

spread the dough into the pan and smooth top. bake for 30 minutes, until the top is golden brown. a toothpick will not come out clean! remove from oven and leave the blondie in the pan to cool. dip a paring knife into warm water before cutting.

in the words of the incomparable ina garten- "how easy is that?"

until next post- maggie