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
Reviews
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.