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Chocolate Chip Blondies

Chocolate Chip Blondies
Adapted from Great Cookies by Carole Walter
Makes 24 2½x2½-inch bars

2 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, divided
¾ cup packed brown sugar
¾ cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
¾ cup (6 ounces) chocolate chips or chopped chocolate, divided

1. Preheat oven to 350F. Grease a 10 ½- by-15 ½ inch jelly roll pan well. Set aside.
2. In a medium bowl, sift together flour, baking soda, and salt; set aside.
3. Warm ½ cup (1 stick) of butter, either in a saucepan or in the microwave until just melted, but a few pieces still remain. Remove from heat and add brown sugar, mixing well.
4. In the bowl of an electric mixer, cream together remaining ½ cup (1 stick) of butter with granulated sugar until light and fluffy. Add eggs, one at a time, beating until combined after each addition. Blend in melted butter mixture, and mix on medium speed until thick and creamy. Beat in vanilla.
5. Reduce speed to low and add in flour mixture a cup at a time, beating until just combined. Remove from mixer, and fold ½ cup chocolate chips by hand.
6. Using rubber spatula or wooden spoon, scrape batter onto prepared pan, spreading evenly and smoothing the top. Sprinkle remaining ¼ chocolate chips across top.
7. Bake for 25 to 30 minutes, until top is golden brown and edges start to pull away from sides of the pan. Remove from oven and place on cooling rack to cool completely, about 1 hour. Once cool, cut into bars.

Note: It may be helpful to line your pan with buttered parchment paper as well, leaving about an inch of overhang on the short sides of the pan to help you remove from the pan and cut easier. But this isn’t completely necessary. My batch cut and came out of the pan beautifully.

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