I hesitate to use the word best when describing food because everyone’s opinion of the best burger or the best fried chicken or the best pumpkin pie varies. However, when I came upon this chocolate chip cookie recipe a couple of years ago, I had, at long last, found the best chocolate chip cookie ever. I challenge you to find me a better homemade cookie. I mean we are talking bakery quality, texturely perfect bites of goodness. And the process is easy too: the recipe calls for melted butter, so you don’t have to stress when you forget to take the butter out to soften, as I normally do, and the dough is easy enough to mix by hand, though you can certainly use an electric mixer. This is my go to cookie recipe. I have made them so many times I know the recipe by heart. I just baked a batch for a play date we had this past weekend and they were a huge hit, as they always are.
I’ve never used this particular recipe to make bar cookies, and when this week’s Comfort Food Feast assignment was chocolate chip cookies, I decided to test it out in blondie form. It held up beautifully, as I knew it would. I used a 13 x 9” brownie pan and I would suggest doing the same, as the batter fills it nicely and you still get a hearty bar. After sampling this batch (you know for quality control) I will be freezing them, as it is way too dangerous to have a batch of these babies in the house.
The Best Blondies Ever (adapted from Brown Eyed Baker)
2 cups plus 2 tablespoons white whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 egg yolk
2 teaspoons vanilla extract
1 cup dark chocolate chips (I love the Ghiradelli 60% Bittersweet Cacao chips)
Preheat oven to 325 degrees. Grease and line a 13 x 9″ brownie pan with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl; set aside. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips.
Gently press the batter into the pan, making sure it is as evenly spread out as possible. Bake for 20-25 minutes, rotating the pan halfway through, or until a tester comes out clean. Let the bars cool in the pan before cutting.
This post is part of Food Network’s Comfort Food Series, a weekly collection of delicious, hearty recipes. For more chocolate chip cookie ideas, check out the blogs below!
Big Girls, Small Kitchen: Oatmeal-Chocolate Chip Cookie Breakfast Bars
Jeanette’s Healthy Living: Gluten-Free Chocolate Cranberry Walnut Cookies
What’s Gaby Cooking: Salted Brown Butter Chocolate Chip Cookies
The Lemon Bowl: Gluten-Free Chocolate Chip Cookies
From My Corner of Saratoga: Chocolate Chip Cookies
Napa Farmhouse 1885: New Year’s Resolution Chocolate Chip Cookies
Red or Green?: Tao’s Double-Chocolate Chip Cookies
Cooking With Elise: Chocolate Chip Cookies
Sweet Life Bike: Dulce de Leche Chocolate Chip Cookies
Virtually Homemade: Salted Caramel Chocolate Chip Cookies
The Cultural Dish: Chocolate Chip Cookie Goodness
Thursday Night Dinner: Chocolate Chip Coffee Cake
Dishin & Dishes: Chocolaty Chocolate Chip Cookies
Daily*Dishin: Chocolate Chip and Candied Bacon Cookies With Pecans
FN Dish: The Perfect Chocolate Chip Cookie