I’m not sure if you’ve noticed, but it’s summer. It’s very much summer. And here in Southern California, that means stifling heat. Although anything over 85 degrees makes me considerably more grumpy, it’s the unseasonal and decidedly unwelcome humidity that’s been nagging like a pesky little brother at my clammy soul of late. I’m not sure who signed off on that, but they are not getting any of the delicious cookie dough blondies I’m about to share with you.
However, what summer weather doesn’t do for me, it does for the amazing summer fruit that’s been showing up everywhere from supermarkets to parking lots, and I took this opportunity the other day to stock up on a whole bunch of plums and nectarines. Now, here’s the thing about nectarines. When they’re good, they’re heavenly. But when they’re not, they’re mealy balls of tasteless, teasing, would-be fruit. Adam Carolla sometimes rants about things that do more harm than good – birthday party clowns, water beds, etc. – and I’d like to add stone fruit to that list. As much as I try to be egalitarian about it, I still approach the fruit bins at Trader Joe’s with trepidation and have vowed to only purchase summer fruits from the poor sweaty souls at the farmer’s market.
Know what doesn’t carry that risk? Butter. And sugar. Say what you will about that whole clogging arteries thing, but regardless of season, harvest, temperature, or other added ingredients, these two won’t let you down. I know; you thought this was going to be some nice, fresh, healthy dessert, didn’t you? I’m sneaky.
I’ve been making this recipe for years – it’s my go-to “need a quick dessert that will knock everyone’s socks off” recipe, and now I’m sharing it with you so you too can look awesome at parties and around Christmastime. If you can bear to turn on the oven, I highly recommend churning out a batch of these ASAP.
Cookie Dough Blondies
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) butter, at room temperature
1 cup brown sugar, packed
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
2 cups chocolate chips
Preheat oven to 375* Fahrenheit. Grease a 13×9 inch pan; set aside.
In a medium bowl, stir together flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter with sugars and vanilla until light and fluffy, about 4 minutes. Add eggs one at a time, beating thoroughly and occasionally scraping down the sides of the bowl. With mixer on low speed, gradually stir in dry ingredients until just combined.
Spread batter evenly into prepared pan. Sprinkle chocolate chips evenly on top. Bake 3-4 minutes, until chips are soft. Remove from oven. With a knife, swirl chocolate in a decorative pattern, being careful not to overdo it (it’ll start looking ugly and muddy). Bake 25 more minutes, or until edges are golden. Cool completely in pan before cutting.