Adapted from thepreparedpantry.com
cup granulated sugar ¼ teaspoon salt
cup brown sugar
tablespoon vanilla extract
cups all-purpose flour ½ teaspoon baking soda
cup milk chocolate or semi-sweet chocolate chips
Preheat the oven to 350 degrees. 1. Cream 1/2 cup of the butter, sugar, and salt together. Add the eggs one at a time, beating after each. Beat until light and fluffy. 2. In a medium microwave-safe bowl, melt the second 1/2 cup of butter in the microwave until it is mostly melted, about 45 seconds at high power. Stir in the brown sugar to make a thick syrup. Stir in the vanilla extract. 3. Measure the flour by spooning it into the measuring cups. (If you scoop the flour from the bag, it will be packed and you will have too much flour.) Mix in the baking soda so that it is dispersed. 4. Beat the brown sugar mixture into the creamed sugar mixture. Add the flour mixture in two or three additions mixing only until combined. Add the chocolate chips and nuts. Blondie Chocolate Chip Cookies: 1. Line an 8 1/2 x 13-inch baking pan with parchment paper or aluminum foil. If you use aluminum foil, press the foil into the pan with it extending from both ends of the pan. Grease the foil. Spread the batter in the pan. The dough is heavy and thick. Use a spatula to pat the dough down and distribute it evenly in the pan. 2. Bake for 24 to 28 minutes or until the top is golden brown. Remove the pan to cool on a wire rack. After the cookies have cooled for 45 minutes or so, remove the cookies from the pan by grasping the ends of the foil or parchment paper and lift from the pan. Remove the cookies to a cutting board and cut them into the desired sizes and shapes using a ruler to measure the cuts uniformly and a sharp, serrated knife to cut through the nuts cleanly. Chocolate Chip Drop Cookies: Use the same recipe to make chocolate chip drop cookies. 1. Instead of baking in a pan, drop rounded spoonfuls of dough on a greased baking sheet. Bake for nine to eleven minutes at 350 degrees. Remove the cookies to a wire rack to cool. Chocolate Chip Refrigerator Cookies: Use the same recipe to make chocolate chip refrigerator cookies. 1. Roll the dough into two logs in wax paper with the logs being about 1 3/4 inches in diameter. Refrigerate the logs for a couple hours. 2. Slice the logs into 3/8-inch thick slices with a sharp, serrated knife. Place the slices on a greased baking sheet, and bake for ten to twelve minutes at 350 degrees. Remove the cookies to a wire rack to cool.