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Chocolate Chip Tea Sandwiches

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Submitted by cindylcoh

Chocolate chip tea sandwiches: a chewy brown-sugar blondie bar studded with chocolate chips, baked in a sheet pan and cut into dainty squares for tea, showers, or bake sales.

YIELD

2 dozen

PREP

20 min

COOK

25 min

READY

45 min

These chocolate chip tea sandwiches are less sandwich and more elegant blondie square, the kind of bite-sized sweet that shows up at bridal showers and afternoon tea. Brown sugar and shortening get creamed into a rich caramel base, then loaded with semisweet chocolate chips and pressed into a sheet pan for a thin, chewy bar that cuts cleanly into dainty pieces.

Baking in a jelly roll pan is the trick. You get that perfect blondie ratio of chewy edge to soft center in every square, and a single batch yields two dozen tidy pieces instead of fighting with round cookie dough.

The flavor is pure butterscotch-chocolate nostalgia, and they stack beautifully on a tiered serving plate.

Pro Tips

  • Pack the brown sugar firmly when measuring, loose brown sugar leads to dry, crumbly bars.
  • Don’t overbake. Pull at 10 to 12 minutes when the top is light brown and the center still looks slightly underdone, they firm up as they cool.
  • Let the pan cool fully on a rack before cutting, warm blondies tear and crumble.
  • Use a sharp knife wiped clean between cuts for cleanest squares.

Variations

  • Swap half the chocolate chips for butterscotch chips for a double-caramel flavor.
  • Add 1 cup chopped toasted pecans or walnuts for crunch.
  • Drizzle cooled bars with melted white chocolate for a prettier tea-service presentation.
  • Cut into triangles or diamonds instead of squares for visual variety on a cookie tray.

Ingredients

1 ¼ 296
CUPS ML BROWN SUGAR
firmly packed *
¾ 177
2 30
TABLESPOONS ML MILK
1 15
TABLESPOON ML VANILLA EXTRACT
1 1
LARGE EACH EGG
1 ¾ 414
1 5
TEASPOON ML SALT
¾ 3.8
TEASPOON ML BAKING SODA

Directions

Preheat oven to 375℉ (190℃). Grease a 10×15 inch jelly roll pan with shortening.

Place cooling rack on countertop for cooling cookies.

Combine brown sugar, shortening, milk and vanilla in large Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in 1 cup of chocolate chips. Spread dough into prepared pan with spatula. Bake for 10 to 12 minutes or until light brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 226 7% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 712mg 30%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 6%
Sugars g
Protein 15g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free
 

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