Who out there likes their cookies/bars like they like their Ben & Jerry’s- chunky and chocked full of texture? (*waves hand enthusiastically*) I am a total texture junky. To me, this recipe is the Ben & Jerry’s of cookie bars. They are chocked full of ingredients- chocolate chips (of course), nuts, coconut, and butterscotch.
And just like Ben & Jerry’s you can change up the flavor combinations super easily. The blondie dough base is a simple vanilla cookie dough, like what you would make for a chocolate chip cookie. And as with a chocolate chip cookie, you can really add whatever you’d like. Simply try to use the same total add-in’s, which in this case is about 4 cups.
Chewy, Chunky Blondies
Author: Dorie Greenspan
Serves: 32 bars
Ingredients
- 2 cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1½ cups (packed) light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 6 ounces (1 cup) bittersweet or semisweet chocolate chips or chunks
- 1 cup butterscotch chips or Heath Toffee Bits
- 1 cup coarsely chopped walnuts or pecans
- 1 cup sweetened shredded coconut
Instructions
- Center a rack in the oven and preheat the oven to 325°F. Butter a 9-x-13-inch baking pan and put it on a baking sheet.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Working with a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until light and fluffy. Add eggs, one by one, beating for 1 minute after each addition, then beat in vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts, and coconut. Scrape the batter into the prepared pan and use spatula to even the top.
- Bake for about 40 minutes, or until a knife inserted into the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to wire rack and cool.
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