Toll House Chocolate Chip Blondies

Toll House Chocolate Chip Blondies
Yesterday we had my brother and sister-in-law over for dinner. Earlier that afternoon I was trying to come up with some kind of treat to make and decided that a batch of blondies was the way to go. I turned to a recipe out of my Ina Garten Foolproof cookbook. I could tell that the recipe wasn’t perfect, I read some reviews online and knew it needed some work. So I adjusted some ingredients here and there and came up with a recipe for blondies that is both crunchy and chewy and loaded with the right balance of chocolate chips and walnuts. Also, can I just tell you that I love how moist and thick they were?! Yum! I think this recipe is a keeper and I hope you will too!
Toll House Chocolate Chip Blondies
Ingredients
2 c. all-purpose flour
¾ c. sugar
¾ c. brown sugar
14 tbsp. (1¾ stick) butter, room temperature
2 eggs
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
½ c. chopped walnuts
¾ c. Nestlé® Toll House® chocolate chips
¼ c. Nestlé® Toll House® mini chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees. Line a 9×13 inch pan with parchment paper (don’t use butter/spray or the bottoms will be too moist), set aside.
2. In the bowl of a stand mixer, beat together sugars and butter until light and fluffy, 2-3 minutes. Add vanilla, then eggs one at a time, mixing until just combined.
3. In a small mixing bowl, combine flour, baking soda and salt, whisk together. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove bowl from stand and fold in chocolate chips and walnuts.
4. Spread the dough into the pan creating an even layer. Place in oven and bake for 27-30 minutes or until the blondies are medium golden brown in color. Remove from oven and allow to cool in pan for 30 minutes before cutting and serving.
Adapted from Ina Garten, Chocolate Chunk Blondies | Makes approximately 15 bars

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo goooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooood

  2. Sooo… I’ve made these now 3 times and they have turned out perfect every single time. I just pulled up the recipe to make again right now, and I’m planning on making them again in a couple days to take with me for a lunch. #pregnant #obsessed #foolproof This time I’m adding M&Ms instead of chocolate chips. If that’s wrong, I don’t want to be right 😉 haha

    1. Wow, three times! That’s such a huge compliment! Thank you! I’m happy to hear that they’ve been perfect every time! And M&M’s sound amazing!!! 🙂

  3. I actually used a half sheet pan which is larger than the 9×13, so they were a bit thinner and it makes more. They are still really moist. Just cook about 20-25 min. I also put M&Ms on top before baking and they were delicious.

  4. Followed recipe exactly as written, but I found these very dry. Not a blondie texture at all. I’m glad other people who made them liked them, but I was super disappointed. Served with ice cream to try and hide the dryness.

  5. I am absolutely in LOVE with this recipe! We make them at home all the time, and any occasion where we’re supposed to bring something, it’s a great excuse! Instead of using mini chocolate chips, I use butterscotch chips, which we LOVE to use in our house. Thank you so much for an amazing recipe! It really is foolproof!!!