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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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Chocolate Chip Cookies

These cookies are delicious, and if you alter the amount of flour you use you can get two very different textures.

I have also made these with all white sugar instead of brown. I suggest using all white sugar if you prefer extra crispy cookies. You can adjust the recipe as needed to achieve your desired results.

This first set of pictures shows the result of making the recipe as written. These ones were a little crispier.






The second set of pictures shows the recipe using 2 cups of flour. I was going for chewy and reducing the flour did produce a chewier cookie.
  • I did not chill the dough or flatten the balls before baking.
  • These spread more so leave more than 1" between dough balls.
  • I baked them at 400F for 7 minutes.



Chocolate Chip Cookies
Recipe by JoyFoodSunshine
Makes 24 Cookies

 Ingredients
  • 1 cup unsalted butter softened
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour (2 cups for chewy cookies)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon pink salt
  • 2 cups chocolate chips (any flavour)
Directions
  1. Preheat oven to 375F and line 2 baking sheets with parchment.
  2. Combine flour, baking soda, salt, baking powder in a bowl.
  3. In a large bowl, cream butter and sugars with an electric mixer until combined.
  4. Beat in eggs and vanilla until fluffy.
  5. Mix in the dry ingredients by hand just until combined.
  6. Add the chocolate chips and mix well.
  7. I used a medium cookie scoop to drop the batter at least 1" apart on the pan. The balls were about the size of walnuts. 
  8. Bake in preheated oven for 8-10 minutes. Take them out when they are just starting to turn brown. Do not be tempted to let them cook longer as they will continue to cook on the baking sheet for an additional 2 minutes before transferring to a wire rack.
Tips:
  • For troubleshooting information, you can visit Laura's blog. She can tell you why your cookies may not have turned out the way you expected them to. Even if your cookies are perfect, she still has some excellent information and you should read it anyway. 

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