The past few days have been HOT. Apparently, the hottest weather for Northern California happens from the end of September-November-ish. How weird is that? I’m used to pulling out cardigans and sweaters when these months roll around. Up here, I’m taking off clothes. Literally. Maybe I should have brought my tower fan from back home.
With the raising temperature, it’s always a hassle to do anything in the kitchen. Thankfully with this recipe, there’s no scooping out dough, forming into uniform balls, or baking multiple batches. You just mix everything in one bowl, pour it all in one place, and walk away. Well, you gotta come back to take it out of the oven, but you get my point.
As you can tell from the first picture, I seriously under baked mine. To me, they were perfect. If the first picture scares you, then leave the bars in the oven for a little longer. I took these pictures straight out of the oven, while they were still warm and gooey. If you let them sit overnight, they’ll toughen up a bit so they’re not falling apart in your hands. Whatever you do, just make sure not to over bake them. This recipe is ever so slightly adapted from Eat Live Run.
Lazy Girl’s Chocolate Chip Cookies
Click here for a printable recipe
Ingredients
- 1 cup AP flour
- 1 teaspoon salt
- 1/2 cup chocolate chips
- 1 stick butter (melted)
- 1 egg
- 1 2/3 cup packed brown sugar
- 1 1/2 teaspoons vanilla extract
Directions
- Preheat oven to 350. Grease an 8″x8″ pan.
- Cream together the melted butter and sugar. Add the egg, vanilla and salt and stir again.
- Gradually mix in the flour until just combined. Fold in the chocolate chips.
- Pour the batter into greased pan.
- Bake for about 30 minutes, or until the edges begin to brown.
Exactly how I like my blondies…takes longer to heat up the oven than it does to actually bake them!
Gooey and underbaked is the way to be! They look perfect.
That is just how I like my blondies too! Under baked and perfect!!!!!
That looks so easy and yummy!!
Oh god I want to make this SOOO BADLY but in my country we can’t find brown sugar so easily… may I ask for a substitute? I usually use honey, but I don’t know if it will work for this recipe. Thanks!
Brown sugar is just white sugar with molasses mixed in
Honey is a good substitute
FP:: you can substitute 1 cup brown sugar with 1 cup white sugar and 1 1/2-2 tablespoons molasses, blended together in a food processor.
Love the recipe! Do you think I can add in some toffee and white chocolate chips?? Trying to replicate another recipe! Thanks so much!
It was good, except for a bit too much salt. Next time 1/2 tsp is all I think you need
Was the butter salted? If so, there’s the problem
all I have is dark brown sugar, will that be ok?
Underbaked is the only way to make these! They were phenomenal…my new go-to recipe!
My blondes did not turn out like this. The batter was really gooey and after they baked they were a darker brown. Hmmm….
Nah, too sweet. Needs more flour. NOT my new go to recipe. Will NOT make again. Thank you and goodnight.
1 stick as in how many tbsp? The sticks you buy are usually 8 ounces, but the Trader Joe’s sticks are 4 ounces. Please clarify. Thanks
one stick is 1/2 cup.
A stick of butter is half a cup or 113.4 grams or 8 tablespoons.
http://www.traditionaloven.com/conversions_of_measures/butter_converter.html
In England we don’t use cups I use the imperial system can you help with that
1 stick is 4 ounces (1/4 lb), or 113 grams. Hope this helps.
http://bit.ly/1wOP0bm
Here’s a link that might help with unit conversions for you. http://bit.ly/1wOP0bm
Cups are imperial measurements. A cup is half of a pint.
You really should have measuring cups if you’re baking anyway and you can find them in countries that use the metric system. Either a big glass measuring cup or a set of 4 that includes a cup, 1/2 cup, 1/3 cup and 1/4 cup.
Because cups are based on volume rather than weight, things will weigh different amounts in a cup. You can use the converters over at traditionaloven.com to convert almost any imperial/metric measurements.
http://www.traditionaloven.com/conversions_of_measures/butter_converter.html
totally trying these out
They turned out rock hard and burnt. Very upsetting.
I agree with other commenters. Too salty and too sweet.
I added probably another half cup of flour and an egg, and they turned out well. A little more fluffy than the pictures, but yummy!
Did anyone else notice that the printable recipe title is “Lazy Girl’s Chocolate Chip Cookies“?
I’m not a baker but have always wanted to try. What deters me is the word choice in the instructions. CREAM them together? FOLD the chocolate chips in? I guess I need a bakers dictionary to know exactly what the difference is between creaming something together and mixing something together
Creaming means to make sure that the butter is well blended into the sugar, so there’s no more chunks. Folding is to mix something in by hand– in other words, no mixer when putting the chocolate chips in!
CAn you use imperia margarine instead of butter ?
I made these yesterday and they were soo gooey and delicious thanks for the awesome recipe 🙂
so glad you enjoyed these! thanks for letting me know how they turned out for you.
I tried this with oil instead of butter and applesauce and it literally turned into a pile of shit on my plate. It was brown and goopy with little taste.
yeah, that’s one of the reasons i’m allllll about butter. sorry!
Great texture, good taste but a little bit too much salt. Will make again but will use unsalted butter or reduce salt.
humm, I really don’t know what I did wrong, so if you could tell me..?
I mean, your dough got this really light pretty color, while mine got this dark-brown-thing. I used all the same ingredients, just didn’t have butter so I used margarine with salt. But I don’t think this change would make the color differ so much, would it?
Not sure what happened- I followed the recipe and baked it till the crust was crispy and brown, 30 minutes. But when I cut it up and tried to dish it out, under the crispy shell was brown goop. Delicious, yes, but nothing close to a bar.
Tried this a couple of days ago- at first I had doubts about the consistency but oh my gosh they turned out to be the most delicious, gooey situation! Exactly what I was craving.
I accidentally ate the whole tray myself.
How many brownies does this recipe make?
Can someone please tell me how many brownies this recipe will make?
If people under cook them then instead of 30 minutes what time do you do?
OH EM GEE !!!! made these for a party at work. of course, I had to make sure they were ok. DEE LISH !!! followed the recipe exactly, thinking, wow, this is a lot of brown sugar. was afraid it would be too salty after reading these comments, but it came out great !! a little hard on the edges…nice and chewy, gooey on the inside. storing them in tupperware tonite to make sure they’re still chewy tomorrow. thanks for the recipe. was super easy. creamed, mixed it all with a wooden spoon. easy peasy. and yummy.
Do you have any video of that? I’d want to find out more details.
Wanted to let you know that I make these so often, and people love them so much, that they’ve become my “thing” – as in, if I’m going to a potluck or BBQ, nobody asks what I want to bring, they tell me I’m bringing the blondies 😀
One question – part of why I love these is they’re so dense and almost toffee-like, but have you tried making a more fluffy, almost brownie-textured version? If I wanted to try that, what would I add? An extra egg, or baking powder maybe?