If you’re a fan of chocolate chip cookies, you might want to give this blondie recipe a try. Not only are they absolutely yummy, they’re so easy to make. Even I can do it!
- 1 cup of butter, softened (not melted)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 1 egg
- 2 1/4 cups self-rising flour*
- 1 cup pecan pieces
- 1 12-oz bag chocolate chips
Preheat oven to 375º F.
Mix butter, sugars and egg. (I usually microwave the two sticks of cold butter for 25 seconds so it’s soft enough to stir but not totally melted into liquid).
Stir in flour. The dough will be stiff, so use a good spoon!
Stir in nuts and chocolate chips. I like to use dark chocolate (as shown in the photo with the ingredients) but you can also mix in peanut butter chips or toffee chips or whatever strikes your fancy.
Spread in an ungreased 13×9 pan. Confession: I’m always a bit paranoid about the cookies sticking so I always spray the pan with cooking spray regardless of the “ungreased” instructions.
Bake for 25 minutes. Let stand for at least 15 minutes before cutting.
Then do yourself a favor and take some into work or spread around to family and friends. Otherwise, you’ll want to eat the whole damn pan! :-)
*I probably don’t qualify as a “real” baker because I always use self-rising flour. If you’re not so inclined, you can use 2 1/4 cup all purpose flour, 1 tsp baking soda and 1/2 tsp salt.)