Ultimate Chocolate Chip Blondies

Active time: 25 minutes | Bake time: 28 minutes

I recently read that Alton Brown uses bread flour in his chocolate chip cookies to make them chewier and I was so excited to try that technique. I happened to be in a blondie mood so I decided to take that method and use it for blondies instead of cookies. I mean hey, blondies are literally cookies baked in a deep pan. I have several blondie recipes already, but this one MIGHT be my favorite. It has the perfect chewy texture (thanks to the bread flour) and a delicious sweetness with a hint of salt to compliment it. So yummy!

Ingredients:

• 226g (2 sticks/1 cup) unsalted butter, softened

• 200g (1 cup) brown sugar

• 125g (½ cup + 3 tbsp) granulated sugar

• 3 tbsp powdered sugar

• 2 large eggs

• 2 tsp vanilla bean paste (or vanilla extract)

• 280g (2 ¼ cups) bread flour

• ¾ tsp baking soda

• 1 tsp salt

• 360g (2 cups) chocolate chips

Directions:

1. Preheat the oven to 350°F. Line a 9x13 baking pan with parchment paper.

2. Cream the butter with a spatula (or electric mixer with paddle attachment). Add the brown sugar, granulated sugar and cream them into the butter until well incorporated and smooth.

3. Add the egg, yolk, and vanilla and mix until combined.

4. Add flour, powdered sugar, baking soda, and salt. Fold in the dry ingredients until mostly combined, still some flour streaks visible.

5. Add chocolate chips and fold them in. As you fold in the chocolate chips, the dry ingredients will continue to incorporate as well.

6. Spread your cookie dough out in the 9x13 pan in an even layer. Bake for 25-32 minutes, until a toothpick comes out clean, or with some crumbs on it. Allow to cool in the pan for around 45 minutes before cutting and enjoying.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.