Chocolate Chip Cookie Blondies
Total TimePrep: 20 min. Bake: 15 min. + cooling
Makes1 batch (about 3-1/2 cups mix)
I followed the recipe exactly but I was worried because I thought the dough/batter was very oily. I just went with it anyway. These turned out amazing! I served them for a little get together with our neighbors and it was a crowd pleaser for the adults and the children. Great consistency and great flavor. I sprinkled them with kosher salt once they were done and it was excellent!
I won’t rank with stars because I made changes to make it “healthier”. It was a wonderful base. The texture and consistency was perfect for a blondie! Nice and stiff (I was afraid it would turn out quick-bread like because of the oil). I reduced the sugar by a half a cup total, substituted quarter cup applesauce for quarter cup of the oil, and used 100% whole wheat white flour. I was very pleased. I think it would have been too sweet for me with the full sugar amount anyway.
I’ve made these blondies a few times. Quite sweet, but that’s what blondies are. Good recipe, however, and a big sell at my church Bake Sales!
too oily. substitute 2 sticks of butter instead. the recipe is on the back of the Toll House bag.
A bit too oily. Missed that buttery flavor. Will go back to my old recipe.
These blondies are easy to make and have that chocolate chip cookie flavor. I was able to taste a hint of the oil.
These were wondererful! My whole family enjoyed them.