Heart Shaped Chocolate Chip Blondies

Friday, 3 February 2017

As I mentioned in my previous post, I'll be posting fun little Valentine's Day themed entries. This week we will end with a simple baking recipe gift idea. These heart shaped chocolate chip blondies are a great and easy way to show someone you care about; either a friend or a loved one you were thinking of them, and well... just because they are delicious anyways! Do we really need a reason? Here's to the first recipe on the blog! Let's get started. 

I N G R E D I E N T S:
- 2 1/8 cups (300g) all purpose flour
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1 cup (226g) unsalted butter, melted and cooled slightly
- 1 1/2 cups (338g) packed light-brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 1/4 cups (210g) mini semi-sweet chocolate chips, divided

D I R E C T I O N S:
1. Preheat oven to 350 degrees F.
2. Butter a 10 by 15- inch jelly roll pan. This is not a traditional cooking sheet size, it's smaller. 
3. Line the pan with 2 sheets of parchment, one sheet is going in each direction, while leaving a 2-inch overhang on all sides.
4. Butter the parchment paper, and set the pan aside.
5. In a mixing bowl whisk together flour, salt and baking soda for about 20 seconds and set aside.
6. In the bowl of and electric stand mixer fitted with the paddle attachment mix together the butter, and brown sugar until blended.
7. Add in one egg and mix, then add the second egg and vanilla and mix.
8. With the mixer set on a low speed slowly add in the flour mixture and mix just until combined. 
9. Set aside 2 tbsp of the chocolate chips and then mix in the remaining measurement into the batter. Remove the bowl and fold the batter with a spatula until everything is evenly incorporated. 
10. Pour dough onto prepared jelly roll pan and spread into an even layer. 
11. Sprinkle the 2 tbsp chocolate chips evenly over top. 
12. Bake in the preheated oven until cooked through, about 17-21 minutes. They should appear slightly under-baked but a toothpick should come out clean or with a few crumbs.
13. Removed from the oven. At this point you can gently press a few more chocolate chips just for looks.
14. Let cool completely on a wire racks, then lift the bard out using parchment paper and cut into your desired shape.

- You can substitute the brown chocolate chips for white chocolate ones. But add them all at once rather than reserving some for the tops as white chocolate chips may brown if added to the top.
 - You can also substitute this entire dough recipe for the pre-made Pillsbury Chocolate Chip cookie dough. Just spread it flat onto a cookie sheet and follow the baking temperature and time directions on the packaging. Then carefully cut into your desired shapes.

Recipe Inspired: Tutti Dulce
Original Recipe & Photo Credits: Cooking Classy

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