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snickerdoodle blondies

Ingredients

For the batter:
Butter, for greasing the pan
1 cup all purpose flour (130g)
1 teaspoon cream of tartar (5g)
¼ teaspoon baking soda (1g)
1 stick butter (115g), melted and cooled*
1 cup granulated sugar (200g)
1 large egg (50g), straight from the refrigerator
1 teaspoon vanilla extract (5g)
½ teaspoon salt (3g)
⅔ cup dark chocolate chunks (100)

For the topping:
1 tablespoons sugar (12g)
1½ teaspoons cinnamon (3g)

Instructions

  1. Preheat the oven to 350°F (180°C). Cut a parchment square the size of the bottom of a 8 inch (20 cm) square baking pan. Grease the pan with butter on the bottom and sides. Press the parchment onto the bottom of the pan, flip the parchment over so it’s greased on both sides, and again press onto the bottom of the pan so it makes very good contact with it.
  2. In a large mixing bowl, whisk together the flour, cream of tartar, and baking soda. In a separate medium mixing bowl, whisk together the butter, sugar, egg, vanilla, and salt until completely incorporated. Add the wet ingredients to the dry ingredients and stir together just until there are a few visibly dry pockets remaining. Add the chocolate chips and stir together until they’re evenly distributed and there are no streaks of flour (but do not overmix).
  3. Pour the batter into the parchment-lined greased pan. Smooth out the top.
  4. Mix together the sugar and cinnamon, and sprinkle it very evenly over the top of the batter. Gently tip and tap the pan to shake it around if it’s too clumpy in spots.
  5. Bake for about 25 minutes, until a toothpick inserted in the center comes out clean and meets with some slight resistance. Cool in the pan for 15 minutes, then trace around the edge with a knife, and remove by carefully inverting and then inverting again. Let cool at least 15 more minutes before slicing (let it cool completely, at least 1 hour, for cleanly sliced pieces).

Notes

* Make absolutely sure your melted butter is no longer warm, otherwise your chocolate chips will melt. Using an egg straight from the refrigerator (rather than at room temperature) helps make sure the wet ingredients aren’t too warm.