Page 162 - Classic Cookies with Modern Twists

2. In the bowl of a st and mixer tted with the paddle

att achment, or using an electric handheld mixer, beat the butter
and sugar on medium-high speed until well combined and
lighter in color, about 2 minutes. Add the eggs, one at a time,

mixing well after each addition, about 1½ minutes. Scrape the
paddle and the sides of the bowl with a r ubber spatula, add the
vanilla, and mix to incorporate. Add the dr y ingredients and mix
on low speed until thoroughly combined, about 1 minute. Scrape
the bowl and paddle again. Add the chocolate and nuts, and mix

on low speed for 10 seconds. Scrape the batter into the prepared
pan and use an offset spatula to smooth the top.

3. Bake for 30 to 45 minutes, rot ating the pan half way through,

or until the batter rises in the pan, pulls away from the sides,
and cracks slightly on top. A thin knife inserted in the center
should come out clean. Move the pan from the oven to a wire
rack to cool completely before cutting.

WITH A TWIST

Caramel-C ashew Blon dies: Brow n the butter (see note) and

allow it to cool slightly. Add 1 cup coa rsely chop ped,
toa sted cashews to the batter, and reduce the amount of
chocolate chips to ½ cup (or skip them). Remove the pan
from the oven, poke the blondies all over with a fork and

immediately pour 1 cup Salted Ca ramel Sauce over the
top. Garnish with more chop ped cashews.

Maple-Walnut Blon dies: Substitute ½ cup pure maple
sy r up for ½ cup brow n sugar and add 1½ cups lightly

toa sted, coa rsely chop ped walnuts to the batter.