for the last couple months, i've been on a chocolate chip cookie kick. i don't know if it's the simplicity of a chocolate chip cookie, the minimal time commitment, the deliciousness, or a combination of the three, but something keeps drawing me to them. and while i declared cook's illustrated's browned butter and alton brown's the chewy versions to be my favorites, i'm always drawn to new recipes.
while thumbing through my october cooking light, i stumbled upon their version, which uses browned butter - one of my favorite chocolate chip cookie tricks - and swaps out some of the all purpose flour for whole wheat. the verdict? certainly tasty, and a bit crunchy for my liking as i overbaked them by about 30 seconds to a minute. even so, they were demolished in a few days.
cooking light's browned butter chocolate chip cookies
adapted from cooking light
makes 2 1/2 dozen
since the write up in the magazine was in love with the combination of semi sweet and dark chocolate chips, i added 1/2 cup semi sweet chips and 1/2 cup chopped hershey's special dark chocolate bars that i had left over from making smores this summer. the combination is good, but isn't necessarily worth it.
6 tablespoons unsalted butter
2 tablespoons vegetable oil
3/4 cup packed brown sugar
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 1/4 cups flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup chocolate chips, semisweet, dark or a combination
- brown the butter by cooking it in a small saucepan over medium heat for about 5 minutes until nutty. remove from heat, add the oil, and set aside to cool for a few minutes.
- preheat your oven to 375F. line a baking sheet with parchment paper and set aside.
- in a large bowl, blend the butter mixture and sugars until combined. add vanilla and eggs and mix well. add the flours, baking powder, and salt and mix until combined. stir in the chocolate chips.
- using about one and a half tablespoons of dough for each cookie, drop dough about 2 inches apart on the baking sheet. bake about 12 minutes, or just until the cookies start to brown. cool slightly on the baking sheet and transfer to a wire rack to cool completely.