Soft and Chewy High Altitude Chocolate Chip Blondies
The best high altitude chocolate chip blondies that stay soft and chewy for days, with no mixer needed.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 1 cup unsalted butter
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar, lightly packed
- 1 tbsp vanilla extract
- 2 large eggs
- 2 ½ cups all-purpose flour, fluffed, spooned and leveled
- 1 ¼ tsp baking powder
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup semi sweet chocolate chips
- ½ cup chopped pecans, optional
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray a 9-inch square baking pan with non-stick baking spray, or line it with parchment paper.
- Melt the butter, then let it cool for 10 minutes.
- In a bowl, whisk together the melted butter, granulated sugar, brown sugar, vanilla and eggs for 2 minutes, until smooth and lightened in color.
- In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture to the butter mixture, and stir together with a spatula until all the flour is incorporated. If the dough feels a little warm, let it cool for 5 minutes, then stir in the chocolate chips and pecans.
- Spread the cookie dough evenly into the prepared pan. Bake for exactly 35 minutes, until puffed and golden brown on top.Note: If you like your blondies more gooey and under-cooked in the middle, bake them for 30 minutes. In testing the recipe, 30 minutes was a bit too underdone for me, though, and I prefer the 35 minute bake.
- Cool the blondies completely, at least 4-6 hours, before cutting into 16 squares. As the blondies cool, the puffed center will settle down a little. If you make these a day in advance, let them cool for several hours until warm, then cover with plastic wrap to cool completely overnight.
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