Chocolate Chip Cookie Blondies Recipe : Blondie Cookies with Chocolate Chips are chewy, soft, and chock full of chocolate chips. Discover how to prepare these flawless, secret-ingredient brown sugar cookies! I could probably bake cookies for forever. Since I am essentially helpless in the face of a plate of cookies on my counter, I do my best to send my homemade cookies out of the house as soon as I bake them.
Chocolate Chip Cookie Blondies Recipe
Similar to brownies, I have very clear notions about the ideal texture and flavour of a blondie. That reasoning holds true for blondie cookies as well.
I want the outside to have just a hint of bite, similar to the texture of a truly solid brownie corner. Above all, the crackles are essential. Here, you won’t get the delicate crackles that you get from pan-fried brownies. However, the cookies’ soft, chewy interior appears through the crackles on top.
Ingredients
- 2/3 cup shortening
- 1 1/2 cups light brown sugar, packed
- 1 tablespoon water
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 + 1/3 cups all purpose flour
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup mini semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
Set oven temperature to 375°F.
Cream the brown sugar and shortening in a big basin. Stir in the vanilla and water. Add the eggs after that. Stir until well blended.
Mix the flour, baking soda, and salt in a separate bowl. Add it gradually to the mixture of eggs and sugar.
Add the pecans and chocolate chips and stir.
Drop around 2 inches apart by rounded tablespoons onto an ungreased baking sheet.
Bake for 7 to 9 minutes (I found that 8 minutes was just enough). After allowing the cookies to cool slightly, move them to a wire rack to finish cooling.
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Notes
It’s crucial, I’ve discovered, to keep this cookie dough chilled. The cookies stretch out and become more crisp than chewy if the dough becomes too heated (for example, if your kitchen becomes too warm while you are baking). Until it’s time to bake, I like to keep the dough chilled, either in the bowl or portioned out onto the cookie sheet.
Nutrition Information:
Amount Per Serving: CALORIES: 118TOTAL
- FAT: 8g
- SATURATED FAT: 3g
- TRANS FAT: 0g
- UNSATURATED FAT: 5g
- CHOLESTEROL: 12mg
- SODIUM: 74mg
- CARBOHYDRATES: 12g
- FIBER: 1g
- SUGAR: 10g
- PROTEIN: 1g
Can I Use Butter Instead of Shortening?
Indeed, you can. However, the outcomes will differ greatly.
Usually, I’m the genuine butter ship’s captain. Basically, I just like real ingredients better. But heat me up. One “real ingredient” is vegetable shortening. And it DOES HAVE A PLACE.
We want a VERY specific texture, which is why shortening works so beautifully in this recipe.
Water is in butter. Cutting doesn’t. Since steam is produced when water is heated, the water in butter helps to produce more gluten when baking anything. Since shortening is entirely composed of fat, it lessens the chemical reaction and results in SOFTER COOKIES.
Because shortening melts at a higher temperature than butter, it also gives you height. Taller cookies will result from this.
Simply put, test the recipe exactly as it is. THEN return later and give it a go with butter.
Can I Make The Dough Ahead of Time?
Indeed! This dough can be prepared ahead of time. It freezes quite well. My favorite way is to combine the dough, prepare baking sheets with parchment paper, and then distribute the dough onto the pans with a cookie scoop.
