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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 24 |
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this is a nice variation on a chocolate chip cookie. Ingredients:
2 1/2 cups all-purpose flour |
1/2 teaspoon salt |
1 teaspoon baking soda |
16 tablespoons unsalted butter, softened |
1 1/4 cups granulated sugar |
3/4 cup packed brown sugar |
2 large eggs |
1 teaspoon vanilla extract |
1/2 cup chopped pecans or 1/2 cup walnuts |
2 cups chocolate chips |
Directions:
1. Butter one 10X15X1 jelly-roll pan, and line with parchment or foil paper.
2. Set a rack at the middle level of the oven, and preheat to 350.
3. In a mixing bowl,stir together flour, salt, and baking soda.
4. Beat the butter with the sugars until combines.
5. beat in the eggs, one at a time, and finally the vanilla extract.
6. Stir the flour mixture into the butter mixture, then the nuts and the chips.
7. Spread the batter in the prepared pan and bake for about 30 minutes, until well risen and firm to the touch.
8. Cool in the pan on a rack.
9. After cake is cool, invert onto a cutting board and peel away the paper.
10. Cut into 2-inch squares.
11. Storage: keep the blondies in a tin or plastic container with a tight-fitting lid.
12. Or wrap individually and freeze in a tightly closed plastic container.
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