I’m not much of a baker so I easily get green-eyed to those people who can bake really well. I wanted to do something about it hence 6 months ago, I started to get serious… One weakness that I had to change was laziness when it comes to measuring ingredients. In baking, accuracy is of prime of importance and to attain it, you need to have the virtue of diligence. With the proper motivation and belief in myself, I was able to transcend my laziness and learned some baking techniques at the same time. Slowly, my baking turned from bad to good (hopefully fantastic someday).
To continue on my Christmas dinner theme, I found something to add for dessert. Presenting the Chocolate Chunk Blondie and Cookies… a great for dessert to even sweeten up the festive mood! It’s also a great gift idea for families and friends.
This recipe, which I adapted from Ina Garten, is akin to “hitting two birds with one stone”. You’ll be able to make blondie bars and cookies in a single preparation. Cookies can be great for suppers. My son Albert, can’t sleep without having one, together with a glass of milk. Cookies and milk are the perfect combination.
Just a gentle reminder. Blondie bars and cookies are usually high in carbohydrates because of their high sugar content. Oh yes, the Chocolate Chunk Blondie and Cookies are really tempting! And you don’t have to completely deny yourself from these, just try not to exceed your carb intake! That’s the hard part, though. Just keep in mind that you will replenish your carb quota the following day, so you can enjoy another serving of this lovely confection. Alvin and I have been following this rule for two years now. Can’t imagine that it had been two years since we became “carbohydrate conscious” people. Since then, we’ve managed to lose and keep our weights under control (but we are still aiming to lose more pounds before 2015). Discipline in eating, in tandem with regular exercise, are the key to losing and maintaining our weight.
- 227g (8oz) unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 eggs (extra large), at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups chopped walnuts
- 500g semisweet chocolate chunks, such as Nestle's
- Preheat the oven to 350 F degrees. Grease and flour an 8 X 8 x 2 inch baking pan.
- In a small bowl, sift together the flour, baking soda and salt .
- Cream the butter and two sugars (brown and granulated) in a bowl of an electric mixer fitted with paddle attachment in high speed until light and fluffy.
- Change the speed to low. Add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl.
- Still on low speed, slowly add the flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in using a rubber spatula.
- Spread the batter into the prepared pan and smooth the top. Bake for exactly 30 minutes. Don't overbake! Cool completely in the pan and cut into bars.
- Now for the cookies. Using an ice-cream scoop (medium size) or rounded spoon, scoop from the remaining dough mixture and drop in a baking sheet lined with parchment paper. You should be able to make around 6 cookie dough.
- Slightly wet your hands and flatten the dough.
- Bake for exactly 15 minutes. Remove from the oven and let it cool slightly on the pan, then transfer to a wire rack to cool completely.