Best Chocolate Chip Cookie Dough Blondies

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Oh, the eternal struggle! Do you crave the comforting chewiness of a chocolate chip cookie, or the dense, fudgy richness of a blondie? What if I told you that you don't have to choose? Prepare yourself for the ultimate dessert mash-up: Best Chocolate Chip Cookie Dough Blondies. These aren't just blondies with chocolate chips; they capture that irresistible, nostalgic flavor and texture of raw cookie dough, baked into a perfectly golden, gooey bar. They're quick to make, utterly satisfying, and will disappear faster than you can say "more, please!" Get ready to bake your new favorite treat.

Here's what you'll need to create these magic bars:

Ingredients

  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips (or a mix of your favorite!)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the blondies out later. Lightly grease the parchment.
  2. In a medium bowl, whisk together the melted butter, light brown sugar, and granulated sugar until well combined and smooth. This step is crucial for that signature chewy texture.
  3. Whisk in the egg and vanilla extract until fully incorporated. The mixture should be glossy and homogenous.
  4. In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to tough blondies. A few streaks of flour are fine; they'll disappear during the next step.
  6. Gently fold in the chocolate chips until they are evenly distributed throughout the batter.
  7. Pour the batter into your prepared baking pan and spread it evenly. You can gently press a few extra chocolate chips on top for a prettier finish, if desired.
  8. Bake for 25-30 minutes, or until the edges are set and lightly golden, and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter!). Remember, a slightly underbaked blondie is a perfectly chewy blondie.
  9. Allow the blondies to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is important for them to set properly and achieve that dense, fudgy texture. Once cool, cut into squares and enjoy!

Tips and Variations

  • Do not overbake! This is the golden rule for chewy blondies. When in doubt, take them out a minute or two early.
  • For extra depth of flavor, sprinkle a pinch of flaky sea salt over the top of the blondies before baking. It really makes the chocolate sing!
  • Feel free to experiment with your chocolate chips: dark chocolate, milk chocolate, white chocolate, or even a mix. You can also add chopped nuts like walnuts or pecans, or a handful of toffee bits.
  • Store any leftover blondies in an airtight container at room temperature for up to 3-4 days. They also freeze beautifully for a quick treat later!

These Chocolate Chip Cookie Dough Blondies are more than just a dessert; they're a warm hug in bar form. The crispy edges, the unbelievably chewy center, and those pockets of melted chocolate will transport you straight back to sneaking spoonfuls of cookie dough from the bowl. Perfect for parties, an afternoon treat, or just because you deserve something truly delicious. Bake a batch today and watch them disappear!

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