Chocolate Chip Cookie Dough Blondies


Today was, what I call, the “First Official Day of Rain” for Sacramento.

And every year, I have specific rules for rain days.

(I have specific rules for every type of day, but rain days are especially important. I mean, there are rules in here that are completely necessary for the health and safety of humankind. I’m just looking out for you all whenever I’m being bossy).

1. When driving in the rain, YOUR HEADLIGHTS SHOULD BE ON ON ON. Nothing peeves me off more than driving in the rain with idiots driving alongside me with their headlights off. Seriously, you could kill me and for that, my family will avenge my death and kill yours. It’s justified. So turn your headlights on or suffer the wrath of the worst bitch you could ever kill. Ever. I mean it.

2. Dress appropriately for the rain. (Hint: flip flops are never appropriate… for anything) It’s no surprise I hate flip flops, but seriously, when it’s raining, WHY do people think, “Hm… of all my pairs of shoes, I think I’m going to wear THE LEAST PRACTICAL today because I’m A) completely moronic; B) feeling like I need the flu in my life; C) I prefer idiotic fashion over practicality; or D) all of the above. WTF. And it doesn’t help that some people neglect the rainy weather in other ways, like wearing shorts. Once, I went to school with a girl whose daily uniform consisted of microscopic shorts and flip flops. Rain or shine. I know she wasn’t poor because her half-inch long shorts were probably more than my two-week paycheck, so there was no excuse except because she was a dumb whore.

3. School and work shall be waived as an excusable absence to sit in Starbucks, read a good novel, and forget about all responsibility as you watch the rain outside. ‘Nuff said.

4. I thought I’d have five rules, but turns out I don’t. So make these blondies. I got the idea from the brilliant Emily at Kitchen in Transition. Visit her!

I used the same basic blondie recipe as my Salted Butterscotch Blondies, but omitted the butterscotch chips and sea salt in favor for chocolate chip cookie dough pieces from my Chocolate Chip Cookie Dough Cupcakes recipe.

Yup, you heard me right. Chocolate chip cookie dough. Inside the blondies. Ooey, gooey, and ridiculously freakin’ scrumptious. And guess what? They (not so surprisingly) cure all my rainy day grievances with one yummy bite. Because of this, maybe I should call them Dr. Chocolate Chip Cookie Dough Blondies.

Doctor or not, please make these. Otherwise I won’t forgive you, rain or shine.

Chocolate Chip Cookie Dough Blondies

2 cups brown sugar (light preferred)
2/3 cup butter
2 eggs
2 tsp vanilla
2 cups all-purpose flour
1/4 tsp baking soda
1 tsp baking powder
Chocolate chip cookie dough pieces (recipe below)**

1. Preheat oven to 350 degrees F and lightly grease an 8×8 inch baking pan (preferred a lighter metal, since it cooks more evenly than glass or dark).
2. In a medium saucepan, combine brown sugar and butter together over medium heat until butter melts, the sugar dissolves, and the mixture is smooth, stirring constantly. Allow to cool slightly.
3. Stir in eggs, one at a time, followed by the vanilla. Stir in the flour one cup at a time, then the baking soda and baking powder. Carefully pour half the batter into your prepared pan; top with chopped frozen cookie dough pieces, and pour remaining batter on top to cover. It’s okay if some cookie dough pieces peek through. If you’d like, top with more chopped cookie dough pieces–more the merrier.
4. Bake, approximately 25-30 minutes, or until the middle is set and golden. Your knife probably won’t come out clean since the cookie dough is supposed to be soft and gooey–so as long as the middle is set, you should be fine. Cool about 30 mins-1 hr before cutting.

Chocolate Chip Cookie Dough

2 sticks butter, softened
3/4 cup brown sugar
3/4 cup sugar
4 T milk
1 T vanilla extract
1/4 tsp salt
2 1/2 cups all-purpose flour
3/4 cup mini chocolate chips

1. First, prepare cookie dough in a large bowl: Beat together butter and both sugars until creamy. Beat in milk and vanilla. Lastly, slowly beat in flour and salt. Stir in chocolate chips. Using a small cookie dough scoop, portion out cookie dough into small balls and place on a rimmed baking sheet. Freeze for several hours or overnight until completely firm and frozen. This is KEY. You want your cookie dough to be frozen so it doesn’t bake completely into your blondies.
2. Once cookie dough balls have frozen, cut in half and use immediately for your blondies. You probably won’t use all of this recipe, but since it’s eggless cookie dough (read: no salmonella scare=healthy) you may as well eat the leftovers 🙂 Or bake it into actual cookies.

**You may use pre-made cookie dough in these blondies, but please be warned that consuming raw cookie dough (raw eggs) has been linked to salmonella, so I don’t recommend eating it raw.

Yum! These are easily a beyond-awesome cure to the rainy day blues or annoyances.

Make them now!

xo, Hayley

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