I've had a lot of blondies before but none are as good as these were. The toffee and chocolate chips made this so rich and delicious it is defiantly going to be a new favorite in our home.
I made these the way Beautiful BC recommended - doubled recipe except for the eggs and formed cookies. The only other change I made was to include a full teaspoon of salt. They worked out beautifully. They rose up and did not flatten like a cookie with melted butter sometimes can. The kids loved the slight change over regular choc chip cookies.
I baked these last night and was very disappointed. After mixing, I felt like it needed more flour. I baked for the recommended time; the top was well browned but the middle sank down considerably. I cooled the pan for several hours and when I cut into them, they were more than just gooey - more like not baked. Very bland flavor. Threw the whole pan of them out.
Yummy, chewy, tasty - good! I chose this because I needed a cookie recipe for a bake sale and this had all the ingrediants I had on hand and Deb's recipes are never fail. Since it was for a bake sale, I decided to make them as cookies instead of bars and doubled the recipe. The only thing I didn't double up on was the eggs. They took 11 minutes to bake and needed 2 minutes to cool on the sheet before transferring to a cooling rack. For a less chewy thin cookie I'd just use less butter but they are yummy this way. As written, this recipe would lend itself better for the recommended squares rather than a cookie but they're still awesome! Made for ZWT4