Chocolate Chip Blondies

January 19, 2017

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Heart shaped, chewy, gooey, Chocolate Chips Blondies! What’s not to love here? They aren’t just for Valentines Day, these dreamy bars are perfect to make any day of the year.

Blondie with chocolate chips cut into heart shape.

The Perfect Blondie Recipe!

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!

Pan full of chocolate chip blondies.

Ingredients You’ll Need for This Recipe

  • all-purpose flour
  • salt
  • baking soda
  • unsalted butter
  • brown sugar
  • eggs
  • vanilla
  • mini chocolate chips

How to Make Blondies

  • Preheat oven to 350. Butter and line baking dish.
  • Whisk dry ingredients.
  • In a stand mixer cream butter and brown sugar, blend in eggs and vanilla.
  • Mix in dry ingredients then fold in 1 cup chocolate chips.
  • Spread batter into prepared baking sheet, sprinkle with chocolate chips.
  • Bake until set, about 17 – 21 minutes.

Blondies cut into heart shapes, they can also be cut into squares.

Using a Different Size Pan

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.

Blondies cut into heart shapes, on a baking sheet.

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.

Blondies shown on four individual serving plates.

More Dessert Recipes You’ll Love

Stack of chocolate chip blondies.

Chocolate Chip Blondies

The BEST blondies recipe! They have a chewy gooey, soft texture, and a purely irresistible flavor. What's not to love? They can also be made thicker and cut into squares rather than cutting out shapes.
Servings: 18
Prep15 minutes
Cook20 minutes
Ready in: 35 minutes

Ingredients

  • 2 1/8 cups (330g) 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

  • 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). Line pan with two sheets of parchment and butter parchment. 
  • In a mixing bowl whisk together flour, salt and baking soda for 20 seconds, set aside.
  • 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.

Notes

  1. *This is 2 cups + 2 Tbsp
  2. **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.
  3. These can also be made in 13 by 9-inch pan just increase baking time.
  4. Recipe source: inspired by Tutti Dolce
Nutrition Facts
Chocolate Chip Blondies
Amount Per Serving
Calories 304 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 45mg15%
Sodium 129mg6%
Potassium 120mg3%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
Vitamin A 345IU7%
Calcium 31mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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21 Comments

  • 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!

    • Jaclyn

      Jaclyn Bell

      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!

  • 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!

    • Jaclyn

      Jaclyn Bell

      Thanks for the compliments Juliana! Hopefully one day in the next few years I’ll find some time to make a cookbook – hopefully :)!

      • 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!

        • Jaclyn

          Jaclyn Bell

          I’m so glad your family enjoyed them Juliana! Thanks so much for letting me know :)!

  • 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!

  • 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!

    • Jaclyn

      Jaclyn Bell

      Great minds think alike :)! We totally have the same taste in food I think. I can’t wait to see yours!

  • 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!

  • 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.

    • Jaclyn

      Jaclyn Bell

      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.