Holiday season is cookie season! We are all about cookies this month: baking, decorating, gifting and hosting the classic cookie exchange. Today, we’re kicking off 30 days of holiday cookies, so be sure to check back every day for a new recipe! And for more inspiration and great recipes, visit our Cookie Central page.
Chocolate chips and pecans add texture and contrast to this big batch of blondies. For a delicious variation, substitute butterscotch chips, or a mixture of butterscotch chips and white chocolate chips, for the chocolate chips, and walnuts for the pecans.
Chocolate Chip-Pecan Bars
2 3/4 cups (11 oz./345 g) sifted all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. kosher salt
12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter
2 1/3 cups (16 1/2 oz./515 g) firmly packed dark brown sugar
2 tsp. vanilla extract
2 cups (12 oz./375 g) semisweet chocolate chips, plus 1/3 cup (2 oz./60 g) for garnish
1 1/4 cups (5 oz./155 g) pecan halves, coarsely chopped and lightly toasted
Preheat an oven to 350°F (180°C). Butter a 9-by-13-inch (23-by-33-cm) baking pan.
Sift together the flour, baking powder and salt into a bowl.
In a large bowl, using an electric mixer, beat together the butter and brown sugar on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Reduce the speed to low and beat in the flour mixture just until incorporated. Using a rubber spatula, fold in the 2 cups chocolate chips and the pecans.
Scrape the batter into the prepared pan and smooth the top. Bake until the top looks dry, 40 to 45 minutes. Transfer the pan to a wire rack and let cool completely.
In a saucepan over low heat, melt the 1/3 cup chocolate chips, stirring constantly, until smooth. Cut into bars. Using a fork, drizzle the melted chocolate over the bars. Let set before serving. Makes 12 to 16 bars.
Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.