White Chocolate Chip Blondie Cookies

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Chloie is spending the weekend with us and of course she wanted to make something.  She is so eager to learn more and more about baking and cooking.  I am impressed with the questions that she comes up with and ingredients she wants to try to combine in making different baked goods.  Today she wanted to make both Blondie’s and cookies. I was pushing more for biscotti’s, but she won.  I did though convinced her to make just one and she decided to combine the two.  So here is the recipe for Chloie’s White Chocolate Chip Blondie Cookies.  We worked off one of my grandma’s cookie recipes and came up with this one.  

They came out thin and chewy.  I do like them that way.   If you like your cookies a bit more cake like you could add a bit more flour.  We are working on a recipe for my friend Dion and I think they need to be a bit more cake like for what she is looking for.  I guess I’ll be baking more cookies over the next few days.

Ingredients:

• 1  1/2 cups packed light brown sugar
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 egg
• 2 + 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups white chocolate chips
• 1 cup walnuts, chopped (optional)

1. In the bowl of your stand mixer with paddle attachment beat the brown sugar, butter, vanilla and egg on medium speed until they are well combined.
2. In a large bowl combine the flour, baking soda and salt.
3. On low speed add the flour mixture just until combined. Add the chips and walnuts and mix with a spoon.
4. Drop by rounded tablespoon onto ungreased baking sheets (there’s enough butter in the cookie mixture, you won’t need to grease the pans) and bake 8-10 minutes in a 350 degree oven.   The center will be soft and edges light brown.
5. Cool 5 minutes on baking sheet, remove to wire racks until completely cool.
6. They will keep in an airtight container for up to 1 week.