My Favorite Cookie Dough–2 ways

photo 1 (22) photo 1 (23)Ummm… of my most favorite cookie dough recipes. I was wondering how it would turn out if I just spread it in a baking pan and made Blondie type cookie bars. It came out so absolutely perfect !   You can even freeze the dough and take it out when you want to bake cookies or blondies ! These are a little deadly so I made a big tray and froze about 75% of them and of course we ate the rest of them. It was New Years and couldn’t resist. These are great to bake with the kids or grandkids. Perfect dessert for anytime. Super Easy.

I prefer these with the chopped walnuts, it gives it a lot of extra flavor and crunch. I understand that there are many people out there with nut allergies however. If it’s not a nut allergy thing I would keep nuts in the recipe. I also love using chunks of chocolate and not chips in this. Very important is to leave butter and eggs out at room temperature. You will spoil your dough if you put cold ingredients into the batter.

These blondies were a little darker than usual because I used dark brown sugar which is what I had in my pantry when I set out to try this. I would use light brown sugar though because they will look lighter and more Blondie. The taste is the same however and they weren’t all that dark but I am still recommending “Light” Brown Sugar here.

*you’ll need an electric mixer for this


2 sticks of unsalted butter (softened at room temperature) I left out of fridge for about 4 hours

2 extra-large eggs, at room temperature

1 cup light brown sugar, lightly packed

1/2 cup granulated sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 1/2 cups chopped walnuts

1 1/4 pounds semi-sweet chocolate chunks


Preheat oven to 350 degrees. I sprayed an 8 x 12 inch baking pan with Baking Spray. ( I love Bakers Joy )

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with both of the sugars on high speed for about 3 minutes till it’s light and fluffy.

With the mixer on low, add the vanilla, then the eggs one at a time, and mix well. Scrape down the sides of the bowl.

In a small bowl , sift together the flour, baking soda and salt and with the mixer still on low, slowly add in the dry ingredients to the butter mixture.

Remove the bowl from the electric mixer stand and fold in walnuts and chocolate chunks with a rubber spatula.

Spread the batter into the prepared pan and smooth the top so it’s all even. Bake for exactly 30 minutes. Don’t overbake. A toothpick or cake tester will NOT come out clean. Let cool completely in the pan before you cut into bars.

I actually put them in fridge overnight and cut into pieces the next day.

If you would like you can also bake as cookies. Putting spoonfuls of dough on prepared sheets ( I love Silpat) and with your hands just press down each ball of dough to flatten the top a little bit. Makes a great chocolate chip cookie.

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