Chocolate Chunk Blondies

These bars are slightly more dense than a chocolate chip cookie, but still just as sweet and delicious!

Recently I was craving chocolate chip cookies, but I also wanted to test out a new recipe.

Since I’ve never made blondies before, I looked at a few recipes online to see how they were made.

Recipe Testing

After comparing many recipes, it seems that blondies are simply chocolate chip cookies in bar form, with a few tweaks.

So I took my favorite Chocolate Chunk Walnut Cookie recipe and made some changes:

  • I reduced the flour mixture to 1 cup since blondies are supposed to be denser than cookies.
  • I switched the baking soda to baking powder. This is what a lot of recipes use, but I also saw many that didn’t use any baking agent at all.
  • I baked them in a pan. This compacts all the dough together, helping to create a dense and thick texture. But it affects how the middle gets cooked, which I’ll mention later.

The Results

Though the edge pieces were perfectly cooked and chewy for me, the middle bars appeared more gooey and “under” baked.

I had stopped cooking the blondies at the 30 minute mark because the edges were browning quickly. Unfortunately, that resulted in the middle part being too doughy and raw-tasting for me. 

Conclusion

While my kids had no complaints, I prefer a fully baked cookie, rather than an under-baked one.

Next time, I may cover the sides with some strips of foil to prevent further browning, and cook the blondies longer. I might also eliminate the baking powder and cornstarch and see if that makes a difference.

In the meantime, I’m not going to throw out those doughy middle pieces. Click here for a great way to use underbaked cookies or blondies!

How to Make Chocolate Chunk Blondies

Blending the Flour mixture

First, grind together 1/3 cup each of all-purpose and whole wheat flours, 1/3 cup rolled oats, 1 teaspoon cornstarch, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.

I like using a mixture of different grains. The whole wheat flour gives a bit of structure to the bars, while the oats provide a nutty flavor.

Joby's Test Kitchen flour mixture for cookies

You can use any ratio of flours you want: all AP flour, or more wheat, or omit the oats, etc. As long as you have 1 cup of flour it should be fine, though I have only worked with the ratios above. You can also try some bread flour for extra chewy blondies!

As for cornstarch, it mimics using cake flour and is supposed to help baked goods stay soft and tender. Though I do notice cornstarch gives cookies/blondies/brownies a soft, tender, and chewy texture, I don’t think your recipe will be greatly affected if you don’t use it.

making the dough

In a medium bowl, add 1/2 cup brow sugar and 1/4 cup white sugar with the 6 tablespoons of slightly melted butter. Use a hand-held mixer to cream the butter and sugars for 1-3 minutes until fluffy and creamy.

Then add 1 egg and 1 teaspoon vanilla. Beat another 15-30 seconds until incorporated.

Next, add in the flour mixture and beat on low until no more flour remains. The mixture should be crumbly.

Finally, stir in 1/3-1/2 cup chocolate chunks and 1/4-1/2 chopped walnuts.

Baking the blondies

Line an 8×8 baking dish with parchment paper. Press the dough into dish, cover and chill in the fridge.

This is optional, but I find that letting batters sit and rest (in this case, chill) helps develop flavors.

When ready to bake, preheat the oven to 350°F. Bake blondies, uncovered, for 25-30 minutes.

If edges are getting too brown but the center is still looking raw, you can cover the edges/sides with strips of foil to prevent them from cooking further

Blondie Variations

Also, here are some variations or swaps for the chocolate chips and walnuts:

  • Butterscotch Chips & Pecans
  • White Chocolate Chips & Macadamia Nuts
  • M&Ms & Crushed Peanuts
  • Peanut Butter Chips & Raisins

If you’d like to try making blondies or cookie bars, take your favorite cookie recipe, reduce the flour a little bit, and bake it in a dish. Or try out my recipe.

What My Kids Say:
10 year-old: “It’s chewy and sweet.”
8 year-old: “It’s soft, chewy, and I like the taste of the chocolate chips.”

here are some other recipes to try

Chocolate Chunk Walnut Cookies
These buttery and slightly salty cookies are filled with sweet chocolate chunks and crunchy nuts.
Check out this recipe
Joby's Test Kitchen chocolate chunk walnut cookies on parchment paper
Butterscotch Pecan Cookies
Chewy and soft cookies with bursts of sweet butterscotch chips and crunchy pecans.
Check out this recipe
Joby's Test Kitchen butterscotch pecan cookies on parchment paper.
Double Chocolate Walnut Cookies
If you love chocolate, then you’ll love these cookies full of cocoa powder, chocolate chunks, and walnuts.
Check out this recipe
Joby's Test Kitchen chocolate walnut cookies on parchment paper.

Joby's Test Kitchen tray with stacked Chocolate Chunk Blondies

Chocolate Chunk Blondies

Joby’s Test Kitchen
Buttery, slightly salty, and sweet, these blondies are full of chocolate chunks and walnuts!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 151 kcal

Ingredients
  

  • cup (40g) wheat flour
  • cup (40g) flour
  • cup (40g) oats
  • 1 tsp cornstarch, optional
  • ½ tsp baking powder, optional
  • ½ tsp salt
  • 6 tbsps (84g) butter, slightly melted
  • ½ cup (98g) brown sugar
  • ¼ cup (48g) white sugar
  • 1 whole egg
  • 1 tsp vanilla
  • ⅓-½ cup (60-90g) chocolate chips
  • ¼-½ cup (30-60g) chopped walnuts, optional

Instructions
 

  • Grind together the flours, oats, cornstarch, baking powder, and salt. Set aside.
  • With a hand mixer, beat the sugars with the butter for 1 minute until creamy. Add the egg and vanilla. Beat another 15-30 seconds until incorporated.
  • Next, add in the flour mixture and beat on low until no more flour remains. The mixture should be crumbly.
  • Finally, stir in the chocolate chips and nuts.
  • Line an 8×8 baking dish with parchment paper. Press the dough into dish, cover and chill in the fridge.
  • When ready to bake, preheat the oven to 350°F. Bake blondies, uncovered, for 25-30 minutes. If edges are getting too brown but the center is still looking raw, you can cover the edges/sides with strips of foil to prevent them from cooking further.

Notes

Flours: You can use any ratio of flours you want: more AP flour, or more wheat, or omit the oats, etc. As long as you have 1 cup of flour it should be fine, though I have only worked with the ratios above. You can also try some bread flour for extra chewy blondies!
Cornstarch: Using cornstarch mimics using cake flour and is supposed to help baked goods stay soft and tender. Though I do notice cornstarch gives cookies/blondies/brownies a soft, tender, and chewy texture, I don’t think your recipe will be greatly affected if you don’t use it.
Chilling/Freezing: This is optional, but I find that letting batters sit and rest (in this case, chill) helps develop flavors.
Keyword bars, blondies, chocolate chip, walnuts

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