One Dozen Large Marge Blondies

by Megan on July 17, 2014

One Dozen Large Marge Blondie Cookies // take a megabite

Turns out my self-control regarding cookies is kinda non-existent these days. I think it’s because I haven’t really grocery shopped. I bought berries and then didn’t make jam. I bought milk, but no cereal. I have teeny waffles in the freezer, but no peanut butter. I’ve been eating cookies for breakfast and sometimes as a lunch appetizer, and occasionally an after-run reward. I’m pretty glad (or not so glad) that there’s only one cookie left in the house because you see, as a kid I’d eat 4 cookies before dinner! And sometimes, my inner pre-teen-sweet-tooth-self just wants to get full off of chocolate chip goodness. If that’s wrong, I don’t want to be right.

Although there is part of me that wants to try not to eat any sugar for a week. Ya know, give my bod a break. If I can take a breather from beers and caffeine now and then, why not sugar, right? (What am I saying right now? I’m trying to get you guys to make these cookies and I’m all “Let’s take a break from sugar.” I’m all over the place!) The fact of the matter is that these cookies are really good, and they make exactly a dozen* so that’s pretty cool.

*I made them twice in one week. The first time the batch made 13, and the second time 11. I have confidence you’ll be able to make 12 exactly, but if you end up with a rando’ number, try not to get too upset about it.

One Dozen Large Marge Blondie Cookies // take a megabite

One Dozen Large Marge Blondie Cookies
Recipe adapted from my faves

  • 1 cups minus 1 T cake flour (4 1/4 oz.)
  • 1/2 cup + 1/3 cups bread flour (4 1/4 oz.)
  • heaping 1/2 t baking soda
  • heaping 1/2 t baking powder
  • heaping 1/2 t coarse sea salt or kosher salt
  • 1 1/4 sticks, unsalted butter, softened (1 1/4 cups; 10 oz.)
  • 1/2 cup + 2 T light brown sugar (5 oz.)
  • 1/2 cup + 1 T granulated sugar (4 oz.)
  • 1 large eggs, room temperature (achieve this by running them under warm water)
  • 1 t vanilla extract
  • 4 oz. milk chocolate chips
  • 4 oz. butterscotch chips
  • sea salt* or kosher salt for garnish
* I used fleur de sel
Directions:
  1. Whisk together the flours, baking soda, baking powder, and salt in a bowl. Set aside.
  2. Using an electric mixer, cream the butter and sugars until very light and fluffy, about 3-5 minutes. Add the egg, mixing well after each addition. Mix in the vanilla; scraping down the sides of the bowl with a spatula as needed. Reduce the mixer to low; then add the dry ingredients; mix until just combined. Add the milk chocolate chips and butterscotch chips. Mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24-36 hours, or up to 72 hours. (Or bake right away!)
  3. When you’re ready to bake them, preheat your oven to 350F. Remove the bowl of dough from the fridge and allow it to soften slightly. Line a couple baking sheets with parchment paper
  4. Using a standard-sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out. If you don’t have the scoop, use a large spoon and roll bits of dough into golf ball sized mounds.
  5. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 12-15 minutes. Transfer the baking sheet to a wire rack for 10 minutes, before transferring them to the rack to cool completely. Repeat with remaining dough.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // takeamegabite

I got lunch with Tifamade! It totally made my month.

{ 12 comments… read them below or add one }

Maria July 18, 2014 at 7:43 am

Peanut butter on your waffles? I thought only my husband did that!

Cookies look delish, too. 🙂

Reply

Bri | Bites of Bri July 18, 2014 at 8:33 am

These look delicious. I totally lack self control too but hey, if the recipe makes 11 or 13 no one will ever know when there isn’t an even dozen.

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DessertForTwo July 18, 2014 at 8:35 am

I’m thinking I need to go on a sugar cleanse for a week right now, too. I think I’ve got to finish my book first, but as soon as I’m there, it’s all gone! but these cookies are telling me not to. why?

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Amy | Club Narwhal July 18, 2014 at 9:21 am

These lovelies have me a tad starry eyed with delight! I once did 30 days without sugar and it almost broke me. Though in the end, I stopped craving sugar. It was so, so weird! Luckily, I celebrated the end of the month with a meal comprised entirely of sugar 🙂

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mum July 18, 2014 at 9:57 am

These look lovely..and you know me..it has to LOOK delish for me to make it!!! AND not only the cookies look good..I want to get one of those <3 pins you love to wear.. so cute!

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Sophie July 18, 2014 at 2:37 pm

If only I could eat as many cookies as you do and be your petite, slender size! Girl you look great. I dont want to give up alcohol or caffeine…. and I want 11 or 13 of these gorgeous large cookies! You’re totally speaking my language here <3 <3 <3

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Stephanie @ Girl Versus Dough July 18, 2014 at 2:56 pm

I, too, have thought about taking a break from sugar. But then I see cookies like these and I’m all, “Ummmmm I’ll wait til next week.” Large Marge cookies FTW!

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Katrina @ Warm Vanilla Sugar July 18, 2014 at 3:33 pm

I flipping love the name of these cookies! They look and sound fantastic too!

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Mary Ann July 18, 2014 at 6:12 pm

It’s so nice to know that I’m not the only craving cookies for breakfast, lunch and dinner. Cookies look awesome!!!

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Laura Dembowski July 20, 2014 at 8:47 am

Oh but taking a break from sugar makes it taste that much better when you eat it again. Not that I’m speaking from experience or anything 😉 Blondie cookies sound like the best cookies ever!

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Kate July 24, 2014 at 12:36 pm

The salt garnish just nails it! Those are beautiful!

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Anna October 9, 2016 at 10:47 am

This may be the stupidest question – but I’m using 1/2 cup sticks of butter, so should I use 1 and 1/4 STICKS or 1 and 1/4 CUPS?

Reply

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