Chocolate Chip Blondies

01.19.2017

What’s not to love here? Heart shaped, chewy, gooey, Chocolate Chips Blondies! They aren’t just for Valentines Day, these dreamy bars are perfect to make any day of the year. I opted to bake these in a jelly roll (10 by 15-inch) pan. It’s somewhat of an odd size which I didn’t always use to have until last year. I just bought mine on Amazon and I’m excited to use it to make all the types of cake rolls – pumpkin, lemon, red velvet, angel food, etc. Although I bought it for said use last August and still haven’t gotten to it. Soon though. In the meantime I’m sure I’ll just be enjoying a few batches of these blondies because they are so easy and so good!

Chocolate Chip Blondies | Cooking Classy

Chocolate Chip Blondies | Cooking Classy

I used this specific size pan for this recipe because I wanted to get a lot of cut outs with one batch, if you do it in a 13 by 9-inch baking pan you won’t get quite as many and the portions would be bigger since they’d be thicker but it should still work just fine. You’ll just need to increase the baking time. Also, if you aren’t doing the cut out shapes, cutting into squares is of course totally fine. And you don’t need to line the baking sheet with parchment, instead just butter the baking dish. I actually started out my day making heart shaped shortbread followed by cut out chocolate chip cookies (something like chocolate chip sugar cookies). The first batch spread too much and lost their cute shape and the second batch may have kept that nice shape they tasted too floury (boo!). So finally I ended with these, cutting into heart shapes after baking. They tasted just like I wanted and I got the heart shapes I was hoping for.

Chocolate Chip Blondies | Cooking Classy Chocolate Chip Blondies | Cooking Classy Chocolate Chip Blondies | Cooking Classy Chocolate Chip Blondies | Cooking Classy

Print

Chocolate Chip Blondies

Ingredients

  • 2 1/8 cups (300g) all-purpose flour*
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1 cup (226g) unsalted butter, melted and cooled slightly
  • 1 1/2 cups (338g) packed light-brown sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 1 1/4 cups (210g) mini semi-sweet chocolate chips, divided**

Instructions

  1. Preheat oven to 350 degrees. Butter a 10 by 15-inch jelly roll pan (this is NOT a traditional cookie sheet size, it's smaller. If needed you can bake these in a 13 by 9-inch pan but the baking time will need to be increased). Line pan with 2 sheets of parchment, one sheet going in each direction, while leaving a 2-inch overhang on all sides. Butter parchment paper, set pan aside. In a mixing bowl whisk together flour, salt and baking soda for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment mix together butter, and brown sugar until blended. Add in one egg and mix, then add second egg and vanilla and mix. With mixer set on low speed slowly add in flour mixture and mix just until combined. Set aside 2 Tbsp of the chocolate chips then mix in the remaining (1 cup + 2 Tbsp) remove bowl and fold batter with a spatula until everything is evenly incorporated. Pour dough onto prepared jelly roll pan and spread into an even layer. Sprinkle the 2 Tbsp chocolate chips evenly over top. Bake in preheated oven until cooked through, about 17 - 21 minutes (they should appear slightly under-baked but a toothpick should come out clean or with a few crumbs). Remove from oven (I even gently pressed in a few more chocolate chips at this point, just for looks) and let cool completely on a wire rack, then lift bars out using parchment paper and cut into squares. Store in an airtight container.
  3. *This is 2 cups + 2 Tbsp
  4. **White chocolate chips can be substituted but add them all at once rather then reserving some for the tops as white chocolate chips may brown if added to the top.
  5. Recipe source: inspired by Tutti Dolce

21 comments

  • Sheri Reeves: Oils you please tell me where I can buy the heart shaped dishes? Also what size heart cookie cutter did you use? Thank you. By the way, The brownies look amazing and so cute. January 20, 2017 at 8:44am Reply

    • Jaclyn: Sorry I can’t remember where I got them I think it was just at a kitchen supply store but you can get them at just about any grocery store or craft store right now since it’s almost valentines. Mine are about 1 1/2 – 4 inches I think. January 28, 2017 at 11:29am Reply

  • Alida @My Little Italian Kitchen: They look great your cookies! And lovely presentation too! My hubby loves chocolate so much so thanks very much for your recipe! January 20, 2017 at 9:23am Reply

  • averie @ averie cooks: You’re never going to believe this but I made heart shaped blondies too :) The recipe goes live next Friday. Yours look amazing and make me hungry! January 20, 2017 at 10:37am Reply

    • Jaclyn: Great minds think alike :)! We totally have the same taste in food I think. I can’t wait to see yours! January 20, 2017 at 11:11am Reply

  • Laura | Tutti Dolci: Too cute, these are the perfect Valentine’s Day treat! :) January 20, 2017 at 2:35pm Reply

  • Brittany: These are so cute!!! Can’t wait to make them. I’m also excited for when you make some cake rolls!! Which kind of 10×15 inch pan did you get on Amazon?

    Thanks so much! January 20, 2017 at 7:40pm Reply

  • Sara @ Last Night’s Feast: Looks delicious! And sooo cute January 21, 2017 at 12:11pm Reply

    • Jaclyn: Thanks Sara! January 21, 2017 at 9:50pm Reply

  • Juliana Ramsey: These look amazing Jaclyn! I am addicted to your site! I am on here literally everyday! When are you going to create a Cookbook??? ;)
    And also I have made your Vanilla Buttercream a few times now, and it is as you said “The best buttercream frosting in my opinion”. Although you should’ve written” This is the best buttercream you’ll ever have”. LOL Thanks for all of the amazing recipes! January 21, 2017 at 7:29pm Reply

    • Jaclyn: Thanks for the compliments Juliana! Hopefully one day in the next few years I’ll find some time to make a cookbook – hopefully :)! January 28, 2017 at 11:31am Reply

      • Juliana Ramsey: Hey Jaclyn! I made your Blondies last week, and I am also making them this week along with your newest post of brownies! The Blondies tasted great! My Mom said that they tasted like the ‘Chocolate Chip Cookie Pie’ (her FAVORITE dessert) at a restaurant that closed down. I was trying to re-create it, but I couldn’t find a recipe. Until I whipped up a batch of these amazing Blondies!! Thanks for the recipe! February 2, 2017 at 6:24pm Reply

        • Jaclyn: I’m so glad your family enjoyed them Juliana! Thanks so much for letting me know :)! February 15, 2017 at 4:30pm Reply

  • Shari: Hi, Jaclyn. I have been visiting your website for about two years, but this is my very first comment. I LOVE your recipes and the way you talk about them is so much fun to read! These chocolate chip blondies are amazingly delicious (it is the first recipe that I have made on the very day you posted it)! They taste just like raw cookie dough (which I love but don’t eat anymore due to the raw eggs), so it was fun to enjoy that taste again! Thanks for sharing your recipes. Many of them are my go-to recipes now! January 22, 2017 at 8:25am Reply

    • Jaclyn: My mom said the same thing – that they tasted like cookie dough :). I’m so glad you’ve been following my blog Shari!! Thanks for leaving a comment, I’m so glad you did! January 22, 2017 at 10:18pm Reply

  • Mel: What do you think made them taste too floury–and how can we avoid that?? January 23, 2017 at 1:34pm Reply

    • Jaclyn: It sounds like the flour may have been packed in when measuring or they may have been too under-baked, they definitely shouldn’t taste floury here because the ratio of flour to everything else is isn’t a lot. Sorry they weren’t perfect for you though! January 28, 2017 at 11:31am Reply

  • Beverley Press: Jaclyn , I love the the flavour of these and who wouldn’t want these on VD. I love getting your emails wwith all your delicious recipes xoxo January 23, 2017 at 9:13pm Reply

    • Jaclyn: I’m so glad you’ve enjoyed my emails Beverley, thanks for subscribing :)! January 24, 2017 at 9:16pm Reply

  • sarah: How much longer with a 13×9 baking dish. Would it make any difference if I used valentine color m&ms instead of regular choc chips? February 4, 2017 at 9:46pm Reply

    • Jaclyn: Sorry for the late response! I can’t say for sure one time but I’m guessing you’d have to add 5 – 10 minutes. And the m&ms would be just fine :). February 15, 2017 at 4:29pm Reply

Add your comment:

Copyright 2011-2017 Cooking Classy
Design by cre8d