Chocolate Chip Cookie for "One"

Yesterday I had a craving for a chocolate chip cookie so strong I could barely see straight. Does that ever happen to you? Probably not. I had also been cooped up all day in stormy Texas weather and found myself doing a lot of standing around in the kitchen. Reaching for a cheese curd, eating a cracker, looking through the freezer. But nothing was quite doing it for me so I decided to make myself a cookie. You guys, it really improved the overall quality of my day.

Recipe

• 4 tablespoons butter, melted
• 1/2 cup plus 1/2 tablespoon flour
• 1/3 cup sugar (1/2 brown and 1/2 white)
• 1/4 tsp baking soda
• 1/8 teaspoon corn starch
• 1 egg yolk
• Dash vanilla
• Dash salt
• Handful chocolate chips

Melt the butter in a bowl, then mix in all other ingredients except the chocolate chips.  Set the oven to 350. While it's preheating, place the cookie dough in the freezer to cool it down (otherwise the cookie will turn out really flat since the butter is already warm and will spread in the oven).  Cool for at least 15 minutes. Mix in the chocolate chips, then place in a flattened ball on an ungreased baking sheet and bake for 14-15 minutes.

Chocolate Butterscotch Cookies

I'm going to invest a lot of my time and efforts into butterscotch this year. I started with this Butterscotch Pie, I made Butterscotch pudding last night (the Jell-O boxed version), I made these cookies last weekend, and I'm making a ton more butterscotch stuff going forward. I don't know why we've all been turning a blind eye to butterscotch all these years, but it stops right here, right now.

That being said, if you DON'T like butterscotch, you will not like these cookies. Sub 'em for plain old chocolate chips then.

Recipe

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 3 teaspoons vanilla
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 cup unsweetened cocoa powder
• 1.5 cups butterscotch chips

Cream the butter and sugars together.  Add the eggs and vanilla, then slowly mix in the flour, baking soda, and cocoa powder.  Stir in the chips.  Form dough into balls, place in a ziploc and freeze for at least an hour (this is an important step to avoid flat cookies). Bake at 350 for 8 minutes.

Almond Sugar Cookie Bars

Did you guys study Dia de los Muertos in high school? Day of the dead. Loved that celebration. It was like Halloween but spookier and the traditional celebration food included a delicious little skull cake that was loaded with almond extract. That little skull - and I can't for the life of me remember what it was called or what else was in it - but that little skull started my lifelong obsession with almond extract. Love, love LOVE almond extract. For a long time, before my baking exploration really took off, I would randomly taste almond extract in things and not be able to place what it was - but remember that it was in the skull cake and that I loved it. I can't remember what enlightening event occurred that tipped me off to the extract, but I am forever thankful. Love that stuff.

So these bars are a dream if you like that flavor. It's like a sugar cookie bar but almond-y. I made these on Saturday, and they were gone by Tuesday.  Someone needs to pop by my house every day to remind me that I'm going on a beach vacation next month.

Recipe

• 2 sticks butter, room temp
• 1.5 cups sugar
• 2 eggs
• 1 egg yolk
• 2.5 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1.5 tablespoons corn starch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2.5 cups flour
• 1/2 cups slivered almonds, for topping

Preheat oven to 350.  Cream the butter and sugar; add in the eggs, vanilla, & almond.  Mix in the powder, soda, corn starch, salt, and flour. Press dough into a greased 9x11 inch pan, sprinkles with almonds, and bake for 25-30 minutes. Center should be not quite set for maximum chewy deliciousness.

PB & B Oatmeal Bites

I have been dying for Girl Scout Cookies all year. Dying. And I can't find them anywhere. I even tried to solicit some girl scouts on our neighborhood website by posting a request for these apparent elusive cookies. Eventually I did come across a cookie stand outside a nearby school, but they were out of the very cookie I was in search of: the Samoa. Or the Caramel Delite. PS did you know they are called two different things depending on what region you live in? I have lived in both regions but like to call them Samoas because it's more exotic sounding. Anyway, out of the Samoas!! Doesn't sound like these girl scouts were prepared for anything, as the Girl Scout Law promises. Actually I don't think the Law promises that but I do remember preparedness being a major tenant when I was a young Brownie. Anyway, I have been craving the Samoas day in and day out.

These are like Samoas in almost no way. Except for the flaked coconut on top, I simply didn't have it in me to attempt baking girl scout cookies. So, I used what was in my pantry (the beeeeest kind of recipe!), and came up with these delicious and healthy things! What a perfect addition to your coffee in the morning.

Recipe

• 2.5 cups oats
• 2 large bananas, mushed
• 1 tablespoon milk
• 1 teaspoon baking powder
• 1/2 teaspoon coarse/kosher salt
• 1 teaspoon vanilla
• 1 egg, beaten
• 3 tablespoons pure maple syrup
• 4 tablespoons peanut butter
• Chocolate chips
• Flaked, unsweetened coconut (optional)

Place the oats in a large mixing bowl. In a separate bowl, mix the bananas and milk. Add the baking soda, salt and vanilla. Mix together with the oats, then beat in the egg. Mix in the syrup and PB.  Throw in a handful or two of chocolate chips.  Spoon into 12 greased muffin tins, top with some flaked coconut, and bake at 350 for 12 minutes. PS they are pretty low in sugar, but if you want them more dessert-like, add more syrup! Or brown sugar!

Fruity Pebble Marshmallow Treats

Believe it or not, these are not organic. And I won't be hash-tagging #cleaneating.  
When I scroll through my Instagram feed, or search hashtags like #food and #dinner, I fear for the future of Fruity Pebbles. And for my boys' future mornings with Fruity Pebbles. And Cinnamon Toast Crunch. And Golden Grahams. And Lucky Charms! 

Instagram is inundated with health food! Vegan noodles and green smoothies and vegan non-dairy gluten-free low-carb cupcakes. What?? What ingredients are left?! My sister just told me she saw hummus mixed with cold-pressed juice. I mean WTF.  

While I really do enjoy a very healthy diet, it's all about checks and balances for me. Occasional sugary non-nutritional cereals and real pasta noodles and cupcakes with all the ingredients are the little things in life that bring pure enjoyment. And while I do love Kashi cereal, I know that my childhood wouldn't have been complete without the days when my mom let us splurge on Frosted Flakes and Cocoa Puffs (never Lucky Charms though. Why mom?).  So, I fear for Fruity Pebbles and all other non-organic non-whole non-natural minimal-nutrition food. I feel like before we know it foods like that will be illegal and we'll all be feeding on seeds and hay.

Anyway...I love Fruity Pebbles. And because it's NATIONAL CEREAL DAY, I decided to turn mine into a version of Rice Krispie Treats.

You guys, these are good. Extra marshmallow, extra butter, and yes probably all sorts of unnatural food dyes like red 57 and yellow 49 or whatever. So worth it.

Recipe

• 6 tablespoons butter
• 5 cups mini marshmallow
• 3/4 teaspoon almond extract
• 4  cups Fruity Pebbles

Frosting

• 2 oz cream cheese
• 1 3/4 cup powdered sugar, sifted
• 1/4 cup heavy cream

Melt the butter over medium heat. Stir in the marshmallows, continuing to stir until melted. Turn off the heat and mix in the almond extract. Combine Fruity Pebbles and marshmallows, then press into a greased 8x8 inch pan.  

To make the frosting, mix all ingredients, then spread evenly over the cooled bars.

The Holy Grail of Chocolate Chip Cookies

I have been looking for these for a long, long, long time. I have made countless batches of chocolate chip cookies - all great - but always wanting them to be a bit more....something.  Chewy. Substantial. Thick. Like a mix between Potbelly's and Starbucks cookies. I've never quite succeeded....UNTIL NOW.

I could die tomorrow a happy lady with an autopsy report that reads "Chocolate Chip Cookie Overdose."

What's the secret? Not much, it turns out. Just a pinch of corn starch does the trick. It does wonderful, wonderful things to the cookie and keeps them very thick, chewy, and substantial.  

PS - there is no satire in this post.  I feel like a huge weight has been lifted off my shoulders, and my trolling for new cookies recipes can cease and I can focus on other aspects of my life.

Recipe

• 2 cups + 2 tablespoons all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• ½ teaspoon salt
• 1 ½ sticks butter, melted and cooled
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups semisweet chocolate chips

Preheat oven to 350.  Mix flour, baking soda, corn starch, and salt in a bowl.  In the bowl of a standing mixer, cream the butter and sugar, only until incorporated (over mixing will cause cookies to spread).  Add the eggs and vanilla, then mix in flour mixture.  Stir in Chocolate chips.  Refrigerate dough for at least 30 minutes (also keeps the cookies nice and thick).

Finally, drop the cookie dough into large balls on a cookie sheet (I used a 1/4 cup). Bake for about 9-11 minutes, taking them out when the edges are lightly golden but the middles look a bit underdone.  EAT THEM WITH MILK AND NEVER LOOK BACK. 

Christmas Dream Bars

If your Christmas miracle hasn't happened yet this season, let me get the ball rolling for you. (...make these....) 

While this isn't a totally original recipe (modified from here), I am incredibly joyful with their creation all the same (yes, joyful).  I was slammed in between hosting my family for Thanksgiving and heading out for yet another Far East Asia work trip...and I needed something delicious, incredibly quick, and incredibly easy for the Great Food Blogger Cookie Swap.  So, while I like coming up with recipes that illustrate my lifelong obsession for ooey gooey decadent desserts,  it turns out I also really like finding super easy recipes that lend themselves to my sometimes hectic life.  These can be made in under 30 minutes from start to finish, and eaten in under 30 seconds.  Some real efficiency here.  I added a teaspoon of vanilla into the sweetened condensed milk, omitted the nuts and chocolate chips, and added lots o' butterscotch chips (KEY) and M&Ms instead.   Happy Holidays!

4th of July Cookies

Make these! Hurry! You have a couple days!  Also this is the first time I have ever posted a holiday-themed recipe in advance of the holiday, so I deeply hope that someone benefits from it.

I simply made these sugar cookies, which I also have made here, but doubled the recipe, omitted the sprinkles, added white chocolate chips, and dyed half blue and half red.  Make sure the dough is chilled before baking, and I think using cold butter gives you a puffier cookie.  To get the swirl effect, you simply take a pinch of each dough and roll them into a ball together. Bake for 8-9 minutes at 350.

Enjoy, and happy birthday America!

Candy Cane Kiss Cookies

I love it that Sally has a baking addiction.  Really, it benefits all of us. Her recipes are so fun, cute, different, and she makes them look really good in her pictures. When I saw her Candy Cane Kiss Cookies, I wanted to make/eat them immediately. I love sugar cookies that you don't have to roll out - they're softer, way less time consuming, and usually more delicious.  Perfect Christmas-y spin on the traditional peanut butter kiss cookies. And the chocolate variation? May be my favorite cookie of the season.

**Note: we DID have to refrigerate the vanilla variation to create puffier cookies.

Gingerbread Reindeer Cookies

I obviously did not come up with this idea myself, because THEY ARE SO CUTE. So cute you almost don't want to eat them, but then you do because the gingerbread is perfectly soft and spicy.  My sister got the idea from here (I commissioned her to do some serious Christmas cookie research, though it's an unpaid position), and then my genius baking partner Annie suggested we substitute the peanut butter cookie for gingerbread. I knew I was friends with her for a reason. These cookies were a very fun and delicious start to our favorite annual Christmas baking marathon (actually we typically bake/chat for longer than a marathon - the wine gives us stamina).  If anyone wants to hire us next year we'll do it.

I don't like crispy gingerbread, so I got a recipe off of Sweet Pea's Kitchen, but then I added an egg, vanilla, and another tablespoon of milk.  The dough wasn't quite coming together so it needed a pinch more liquid. They are very chewy and soft; no crispiness here.

Recipe

3 cups all-purpose flour

3/4 cup firmly packed dark brown sugar

3/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly

3/4 cup molasses

2 tablespoons milk

Read more at http://sweetpeaskitchen.com/2010/12/thick-and-chewy-gingerbread-cookies/#LVwFCzYIHWQvTzpF.99

•  3/4 cup brown sugar
• 1 1/2 sticks butter
• 1 egg
• 1 tsp vanilla
• 3 cups flour
• 3/4 tsp baking soda
• 1 tbsp cinnamon
• 1 tbsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 3/4 cup molasses
• 3 tbsp milk
• Chocolate covered pretzels (about 50)
• Brown mini M&Ms (about 50)
• Red M&Ms (about 25)

Cream the butter and sugar, then beat in the egg and vanilla. Mix the dry ingredients together, then incorporate into the dough. Pour in the molasses and milk. Roll the dough into a ball, wrap in plastic, and refrigerate for an hour or so (or put in freezer for 20 min).  Preheat the oven to 350.  Roll the dough into 1 1/2 inch balls, then flatten and form into a reindeer head. Sorry, I didn't know any better than you do how to form a reindeer head. But I imagined it to look like an upside down triangle with rounded edges.  Line a baking sheet with parchment paper, then bake for 9-11 minutes on a parchment lined baking sheet. While the cookies are baking, separate out some brown mini M&Ms and red regular sized M&Ms. Get your chocolate covered pretzels ready.  Take the cookies out, then place two pretzels on each reindeer for ears, two mini M&Ms for eyes, and one red M&M for the nose.  Let cool for a few minutes, then transfer to a cooling rack.

These cookies are basically a Christmas party in your mouth.

3 cups all-purpose flour

3/4 cup firmly packed dark brown sugar

3/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly

3/4 cup molasses

2 tablespoons milk

Read more at http://sweetpeaskitchen.com/2010/12/thick-and-chewy-gingerbread-cookies/#LVwFCzYIHWQvTzpF.99

3 cups all-purpose flour

3/4 cup firmly packed dark brown sugar

3/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly

3/4 cup molasses

2 tablespoons milk

Read more at http://sweetpeaskitchen.com/2010/12/thick-and-chewy-gingerbread-cookies/#LVwFCzYIHWQvTzpF.99

Brownie Oatmeal Cookies

I make brownies from a mix. I used to be ashamed to admit that, but now I embrace it. In fact I'll say it again: I make brownies from a mix.

How did you do it, Mr. Hines? I don't even care, keep the secrets for yourself. Whatever you did to the modern day brownie mix is magical. I hope you are sunning yourself on a chair made of gold in some exotic tropical location, enjoying the earnings of your genius contribution to society.

So, I can't very well put brownies on my blog (as clearly all the work is not my own), but I can put brownie oatmeal cookies on here. These remind me of cookies my mom made when I was a kid, but I used a brownie mix because I had one at home. And they took 3.4 seconds to make. And I wanted some chocolate cookie dough as a snack.

Recipe

• 1 package brownie mix(DUNCAN HINES!!)
• 1 stick butter, melted
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups rolled oats
• 1 cup semisweet chocolate chips

Preheat the oven to 350. Mix all ingredients, then refrigerate for 5-10 minutes. Bake for 10-11 minutes on a parchment lined baking sheet, and top with ice cream immediately.  HURRY.

Butterfinger Blondies

Similar to my challenge every Sunday of what I can do with our ripened bananas, after Halloween I love thinking about all the things I can do with leftover candy. I spent a good portion of my weekend googling ideas for what to do with leftover candy.  Turns out, there is a whole community out there that specializes in Butterfinger recipes.  Things like that make me happy. I have never met a Butterfinger-related item that I haven't liked.  And these were no exception...recipe here.

Gooey, chocolate-y, and butterfinger-y.  Highly recommend. 

Banana Spice Cookies

Do I have too many banana-related recipes on this blog? Sorry. I easily fall into banana, corn, and potato ruts. They really suck me in. And I always have ripe bananas on Sundays that are calling my name, literally. I don't know how they do it.

These are soft, fluffy, and puffy cookies. I am in love with them.  They taste like banana bread in the form of a cookie, with a hint of fall spice.  I modified the recipe from Simply Recipes, a cooking website that has yet to lead me astray. I think because she sometimes uses the term 'test kitchen.'  Test kitchen??? My test kitchen is my kitchen. And now that I've said kitchen 4 times I'm realizing what a funny word that is. Kitchen.

 Recipe

• 1 stick butter, room temperature
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla
• 2 large mashed ripe bananas
• 1 teaspoon baking soda
• 2 cups plus 2 tablespoons flour
• pinch salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1 cup chocolate chips

Preheat the oven to 350.  Cream the butter and sugars together, then beat in the egg, vanilla, and bananas. In a separate bowl mix the flour, spices, and baking soda. Mix into the sugar mixture just until combined. Stir in the chocolate chips. Drop onto a lightly greased baking sheet and bake for about 11 minutes.

Vanilla Cream Chocolate Chip Oatmeal Bars

If gooey is your thing, you will love these. If gooey is not your thing, you won’t. But who isn’t in to gooey baked goods?  Nobody that I associate with.

These are rich, chocolate-y, oatmeal-y, caramel-y goodness. There actually is no caramel involved, but the sweetened condensed milk has that effect on things.

Recipe

·       2 cans (14 oz) sweetened condensed milk

·       1 ½ tablespoons vanilla

·       1 cup chocolate chips

·       2 sticks butter

·       1 cup brown sugar

·       2 eggs

·       1 teaspoon vanilla

·       2 ½ cups flour

·       2 cups old fashioned oats

·       ½ teaspoon baking soda

·       ½ teaspoon salt

Preheat the oven to 375.  Mix the milk, vanilla, and chocolate chips in a bowl. Set aside.  In a mixing bowl, cream the butter and sugar together.  Add the vanilla and eggs.  Slowly mix in the flour, oats, baking soda, and salt.  Grease a 9 x 13 inch pan. Spread about half of the oat mixture into the bowl, and press down. Bake for about 8-10 minutes.  Pour the milk mixture over it (adding more chocolate chips if your heart desires), then drop the remaining oat mixture in clumps on top. It should be scattered-looking so the milk seeps on top and creates a delicious-looking effect.  Bake for about 20 minutes. Let cool completely before slicing. Actually, I refrigerated mine a bit to help fully set the condensed milk mixture. I don't have that kind of time when I'm baking and sampling. 

 

Soft-Baked Funfetti Cookies

Well, if this isn't a fun way to start your weekend I don't know what is.  I love funfetti cake, and I love the cookies you can make out of the mix, and I had a craving for both.  I didn't have the mix, but luckily I ran into this recipe. And luckily, I had lots o' sprinkles. THEY ARE SO GOOD. My husband practically ate the whole batch, and he never does that. I might, but he doesn't. I am making more this weekend. Do it now.

Maple Chocolate Chip Cookies

I haven't forgotten I have a blog. I just haven't been home to cook (or write about it for that matter).  When I finally had a few minutes Sunday morning, I decided to make cookies of course. I was craving pancakes (or syrup, rather), so I decided to add syrup to my cookies. A very logical addition, if you really think about it.

Recipe

• 2 sticks butter
• 3/4 cup brown sugar
• 1 cup light maple syrup
• 2 eggs
• 1 teaspoon vanilla
• 2 tablespoons brewed coffee
• 2 1/2 cups flour
• 1 teaspoon baking soda
• Pinch salt
• Chocolate chips

Preheat the oven to 350. In a mixing bowl combine the butter, brown sugar, syrup, eggs, vanilla, and coffee (I think this is optional - I had it sitting there so threw it in). Mix the dry ingredients together and then incorporate into the sugar mixture. Throw in lots of chocolate chips (white chocolate would be good too).  Drop them in spoonfuls onto a baking sheet, and bake for about 9 minutes.  These are very soft, almost muffin-like cookies. If you want them less puffy, use 2 1/4 cup flour. Enjoy!

Cream Cheese Red Velvet Cookies

Am I the worst blogger ever lately? Yes. Yes I am. But I have been traveling nonstop and have had little to no kitchen access in the last few weeks. I feel incomplete and restless.

I made these for Mother's Day, and what better way to celebrate our wonderful moms than with bright red decadent chocolate cookies?

Recipe (adapted from Duncan Hines)

• 1 box Duncan Hines Red Velvet Cake Mix
• 6 tablespoons melted butter
• 2 eggs
• 1 teaspoon vanilla
• 1 cup semisweet chocolate chips
• 1 package cream cheese
• 1/4 cup sugar
• 1 teaspoon vanilla

Preheat the oven to 350.  Mix the cake mix, melted butter, eggs, and 1 tsp. vanilla in a bowl. Add in the chocolate chips. In a separate bowl, mix the cream cheese, sugar, and vanilla. Drop the cream cheese mixture into the cookie dough, and give it a couple LIGHT swirls to incorporate. Don't over-mix or you'll end up with pink cookies.  Chill for about 20 minutes (this is optional, but you'll get fuller cookies if you refrigerate).  Drop in tablespoon-fuls onto an ungreased cookie sheet, and bake for 9-11 minutes. 

I hope to have more recipes in the coming weeks, but I just looked at my American Airlines account and I have 7 upcoming flights in my queue. SEVEN.   I may have to get back into the flight attendants' quarters and help them mix drinks and warm up the nuts or something.  If I did that I suppose I could give myself all pistachios and cashews, and leave the almonds for everyone else. Hm...

Peanut Butter Banana Chocolate Chip Pudding Cookies

The idea here was to add as many delicious ingredients as possible in to one cookie.  I wanted to add Nutella too, but I ran out.

I used this recipe, but I added a ripe mashed banana, and used all chocolate chips rather than Reese's.  If there is a spare ripe banana sitting in my fruit bowl, you can bet that it will make itself into the next thing I bake.  No description necessary here, these were tasty. The addition of the banana made these really moist, they tasted more like banana bread meets cookie. I think they liked each other.

Chocolate Mint Oreo Pudding Cookies

I may never make another cookie that doesn't involve pudding. SO soft, so chewy, and they stay ‘fresh’ for way longer. I say ‘fresh’ because the addition of a boxed pantry good makes it a little suspect, like it could be a faux freshness. But, I don’t care.  Plus, the flavor and filling opportunities are endless. We had our annual St. Patrick’s Day party last weekend, so I added Andes Mints and Mint Oreo Cookies to a standard chocolate pudding cookie recipe (for Christmas I made these).

If you want them to turn out greener, you could search harder for green chocolate chips (or order these on Amazon, because you can order everything on Amazon).

Recipe

• 3/4 cup butter, room temp
• 3/4 cup packed brown sugar 1/4 cup sugar
• 1 small package Chocolate Pudding Mix
• 2 eggs
• 2 tsp. vanilla extract
• 1 tsp. baking soda
• 2 1/4 cups flour
• 1 1/2 cups Andes Chocolate Mints (or green chips of choice)
• 1 cup crushed Mint Oreo Cookies

Preheat the oven to 350. Cream the butter and sugars together, then add pudding, eggs, and vanilla. Combine the soda and flour together in a separate bowl, then add to the butter mixture. Mix in the chocolate mints and Oreos. Roll into 1-inch balls on a parchment lined baking sheet, then bake for 8-10 minutes. Happy Spring!

 

Chocolate Chip Blondies with Browned Butter Frosting

Blondies have more fun. They’re like chocolate chip cookies high on brown sugar.

And because they are so simple and quick and I was enjoying my kitchen time on Sunday morning, I added a browned butter frosting that was the perfect complement.  Recipe adapted from Simply Recipes.

Recipe

• 1 stick butter, melted
• 1 cup brown sugar
• 1 egg, lightly beaten
• 2 teaspoons vanilla
• 1/2 teaspoon baking powder
• 1/4 teaspoon of baking soda
• Pinch of salt
• 1 cup flour
• 1/2 - 3/4 cup semi-sweet chocolate chips

Frosting

• 2 tablespoons butter
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 2-3 tablespoons milk (more or less)

Preheat the oven to 350 and grease an 8x8 inch pan.  Beat the sugar and melted butter in a bowl. Add in the egg and vanilla. In a separate bowl mix the baking powder, soda, salt, and flour. Add into the sugar/butter mixture, then mix in the chips. Press the dough into the pan, and bake for 23-25 minutes.

For the frosting, melt the butter in a saucepan over medium-low heat. Once the butter has browned into a nice nutty color, whisk in the powdered sugar. Add in the vanilla, and enough milk to obtain the right consistency.  Frost the cooled blondies, and eat your heart out.