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Chocolate Chip Cookie Blondies

This recipe has been used in my family as long as I can remember. My mom would make these for us when we were young and I have continued the tradition to my own family. When my husband and I were engaged, I would send these to him during his deployment overseas. In no time, he and his buddies would have the entire container emptied. These are the best chocolate chip brownies you will ever taste! —Amanda Green, Salisbury, Missouri
  • Total Time
    Prep: 20 min. Bake: 15 min. + cooling
  • Makes
    1 batch (about 3-1/2 cups mix)

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup packed brown sugar
  • 3/4 cup sugar
  • 1 cup semisweet chocolate chips
  • ADDITIONAL INGREDIENTS:
  • 2 large eggs
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract

Directions

  • Whisk flour, baking soda and salt. In a 1-qt. glass jar, layer flour mixture, brown sugar, granulated sugar, and chocolate chips in order listed. Cover and store in a cool dry place up to 3 months.
  • To prepare blondies: Preheat oven to 375°. Whisk eggs, oil and vanilla until blended. Gradually add blondie mix, mixing well. Spread into a greased 13x9-in. baking pan.
  • Bake until a toothpick inserted in center comes out clean (do not overbake), 15-20 minutes. Cool completely in pan on a wire rack.
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Reviews

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Average Rating:
  • Josie
    May 9, 2020

    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!

  • Laura
    Apr 17, 2020

    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.

  • KristineChayes
    Nov 15, 2019

    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!

  • gsp135
    Mar 3, 2019

    too oily. substitute 2 sticks of butter instead. the recipe is on the back of the Toll House bag.

  • JILL
    Jun 20, 2018

    A bit too oily. Missed that buttery flavor. Will go back to my old recipe.

  • amsm
    May 16, 2018

    These blondies are easy to make and have that chocolate chip cookie flavor. I was able to taste a hint of the oil.

  • Tammie
    May 13, 2018

    These were wondererful! My whole family enjoyed them.