Fleur de Sel Chocolate Chip Blondies: Journal News Cookie Swap 2014

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This post is part of our series on my cookie swap tradition. Every December, for the past ten years, I’ve invited friends to join me in a cookie exchange.  Over the years, our party has evolved into a mother-daughter event, hence the many recipe contributors listed on some of the posts!  Each post contains a favorite recipe from past exchanges.

This recipe comes from my sister-in-law, Alexis, who has a knack for finding recipes that are downright appealing to everyone.  These tiny, salted chocolate chip blondies are delicious and take full advantage of the trendy obsession with ‘salty and sweet’ things.

Click here to see our recipe database with more from past Cookie Swaps. 

Fleur de Sel Chocolate Chip Blondies by Alexis Cambareri

Fleur de Sel Chocolate Chip Blondies by Alexis Cambareri

Ingredients

  • 2 sticks unsalted butter, softened, plus more for pan
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 1/3 cup all purpose flour
  • 1 1/4 tsp baking soda
  • Pinch fine sea salt, if desired
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 3 cups semisweet chocolate chips
  • 1 to 1 1/2 tbsp fleur de sel

Instructions

  1. Preheat oven to 375 F. Grease a 9 by 13 inch jelly roll pan with softened butter or cooking spray.
  2. Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you're adding your sugars, stop mixer occasionally and scrape sides of bowl to make sure everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes.
  3. Whisk your flour, baking soda and sea salt in a bowl. Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Then add your vanilla. Turn mixer down to low speed and slowly add flour mixture. Once dry ingredients are fully incorporated, add in all chocolate chips. Your machine will seem to be struggling to mix in the chocolate, but don't turn the speed higher, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll pan. Evenly sprinkle the top with the fleur de sel.
  4. Pop the blondies in the oven until they are golden brown on top and not wobbly in the center, 30 to 35 minutes. Allow blondies to cool in the pan on a wire rack or a dishtowel on your counter.
  5. Cut the blondies, still in the pan, with a sharp knife into bars, about 48 pieces. Remove with a spatula and serve.
http://food.lohudblogs.com/2014/12/14/fleur-de-sel-chocolate-chip-blondies-journal-news-cookie-swap-2014/

Fleur de Sel Chocolate Chip Blondies by Alexis Cambareri

Ingredients:

2 sticks unsalted butter, softened, plus more for pan

1 cup packed brown sugar

1/2 cup granulated sugar

2 1/3 cup all purpose flour

1 1/4 tsp baking soda

Pinch fine sea salt, if desired

2 large eggs

2 tsp pure vanilla extract

3 cups semisweet chocolate chips

1 to 1 1/2 tbsp fleur de sel

Directions:

Preheat oven to 375 F. Grease a 9 by 13 inch jelly roll pan with softened butter or cooking spray.

Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you’re adding your sugars, stop mixer occasionally and scrape sides of bowl to make sure everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes.

Whisk your flour, baking soda and sea salt in a bowl. Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Then add your vanilla. Turn mixer down to low speed and slowly add flour mixture. Once dry ingredients are fully incorporated, add in all chocolate chips. Your machine will seem to be struggling to mix in the chocolate, but don’t turn the speed higher, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll pan. Evenly sprinkle the top with the fleur de sel.

Pop the blondies in the oven until they are golden brown on top and not wobbly in the center, 30 to 35 minutes. Allow blondies to cool in the pan on a wire rack or a dishtowel on your counter.

Cut the blondies, still in the pan, with a sharp knife into bars, about 48 pieces. Remove with a spatula and serve.

 

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About Author

Suburban Sweets columnist Josephine D’Ippolito is a baking enthusiast whose passion began more than twenty years ago, when, on a whim, she and her college friend made a single batch of cookies from scratch. One husband, three children and thousands of cookies later, Josephine enjoys the creative and culinary process of baking more than ever. Older, wiser and slightly more health conscious, she tends to justify her habit by making her desserts on the tiny side. Quite possibly her favorite day of the year is her annual cookie exchange held each December, when she gets to revel in the talent and sweetness of her dearest family and friends.

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