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Chocolate Chunk Blondies (Bar Cookies)

chocolate chunk blondie with a bite taken out, surrounded by chocolate chunks, with a glass of milk in the background.
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Golden chunk blondies with crispy edges and chewy centers are like your favorite chocolate chip cookies, but in bar form. Loaded with big chocolate chunks, these decadent, easy-to-make blondies will become your new favorite dessert!

Ingredients

Scale
  • 1 stick butter (1/2 cup), room temperature
  • 3/4 cup brown sugar, lightly packed
  • 1/4 cup granulated sugar
  • 2 tsp vanilla
  • 1 large egg
  • 1 cup white whole wheat flour (or 1 cup + 1 tbsp all-purpose four)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chunks (I like dark chocolate)
  • flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat oven to 350 degrees F. Line a square 8" or 9" baking dish with parchment or grease well.
  2. In a large bowl, cream together butter and sugars. Add egg and vanilla and beat until fluffy.
  3. Combine the flour, baking soda and salt, then add it to the wet mixture. Mix it just until smooth and there are no streaks of flour.
  4. Stir in chocolate chunks.
  5. Press batter into prepared pan and bake for 18-22 minutes, or until golden and the middle no longer jiggles.
  6. Sprinkle with flaky sea salt. (optional but highly recommended)
  7. Bake at 350°F for about 18-22 minutes, or until the center is just set but still looks slightly underdone (very important for chewy blondies).
  8. Remove from the oven and let cool for at least 10-15 minutes to set completely before cutting into squares.

Notes

  • Leftover blondies will keep in an airtight container at room temperature for 2-3 days.
  • Use room temperature butter and egg. They will blend into a more even batter. Just pull them out of the fridge about 30 minutes before making the recipe.
  • To bring to room temperature quickly, place the egg in a bowl of warm water while you prep the rest of the ingredients and stick the butter in the microwave on defrost mode for about 5-10 seconds to soften it up.
  • I usually use white whole wheat flour in my recipes, but if you want to use all-purpose flour, go for it. Just increase the amount by 1 tablespoon.
  • Use a good chocolate that you love. I'm personally a dark chocolate lover, so I use chopped extra dark chocolate, such as Ghirardelli.
  • Roughly 4 oz of chocolate = 1 cup chopped if you're using a bar.
  • Don't over-bake your blondies. If you want a tender, chewy blondie, resist the urge to leave them in the oven too long. The center won't look completely done when you pull them out, but it will set up as the blondies cool. When they are ready, the blondies should be firm at the edges am at the edges and look just slightly gooey in the center.

Keywords: chocolate chunk blondies, toll house squares, chocolate chunk cookie bars

Find it online: https://livelytable.com/chocolate-chip-blondies/