Chocolate Chip Blondies

I was sick this week after some tests at the doctor, but now my appetite is back -- and so are my random food cravings. Next in line (after Grape Nuts, peas, pears, and churros), is chocolate chip bars.

Just to be clear, I don't even like chocolate chip bars. But I must have them.

My mom made chocolate chip bars pretty often when we were growing up, and I was always disappointed. They seemed like a clunkier, cakier cousin to a cookie. So why not just make cookies? (Now that I'm a tired grown-up, I understand her logic.) Bars are simply a lot faster and easier to make.

But that doesn't mean they have to be dry and cakey. I found this recipe on the Tasty Kitchen site and decided to give them a try. The butter and brown sugar gives them an undertone that's almost toffee-like in flavor, and definitely keeps them moist and chewy.

The recipe didn't mention how many chocolate chips to add, so I went with about 10 ounces of milk chocolate chips (a whole bag just seemed like too many). It's a simple measurement; a few handfuls for the cook, and dump the rest in the bowl.

I do recommend using unsalted butter, if you've got some on hand (which I never, ever do), or cutting back on the salt and using 3/4 teaspoon instead of an entire teaspoon. I have a pretty salty palate, and these are right on the edge for me.

Chocolate Chip Blondies
Makes 16

1 1/3 c. butter
2 c. brown sugar
2 eggs
2 tsp. vanilla
3/4 tsp. salt (or 1 tsp. if you're using unsalted butter)
1 tsp. baking powder
1/4 tsp. baking soda
2 c. flour
10 oz. chocolate chips

1. Preheat oven to 350 degrees. Grease a 9x13 pan or spray with cooking spray.

2. Melt butter and cool. Combine with sugar, and then stir in eggs and vanilla.

3. Add dry ingredients, and stir until well combined. Mix in chocolate chips.

4. Pour batter into pan and bake 30-35 minutes, or until a toothpick comes out clean in the center. Let cool before cutting into squares.