Browned Butter Chocolate Chip Cookies

Browned Butter Chocolate Chip Cookies Recipe
Oxmoor House
Butter moves from nutty and brown to bitter and burned quickly, so be sure to take the pan off the heat once it turns amber-brown. To keep cookies from spreading, make sure the cookie sheet is completely cool before starting the next batch.

Yield:

Serves 40 (serving size: 1 cookie)
Total time: 42 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 17 Minutes
Total: 42 Minutes

Nutritional Information

Calories 96
Fat 4 g
Satfat 2 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 1.2 g
Carbohydrate 14.8 g
Fiber 0.6 g
Cholesterol 14 mg
Iron 0.5 mg
Sodium 42 mg
Calcium 14 mg

Ingredients

6 tablespoons unsalted butter
2 tablespoons canola oil
5.6 ounces all-purpose flour (about 1 1/4 cups)
3.3 ounces whole-wheat flour (about 3/4 cup)
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup semisweet chocolate chips
1/3 cup dark chocolate chips (such as Hershey's Special Dark)

Preparation

1. Preheat oven to 375°.

2. Heat butter in a small saucepan over medium heat; cook 5 minutes or until browned. Remove from heat; add oil. Set aside to cool.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt, stirring with a whisk. Place butter mixture and sugars in a large bowl; beat with a mixer at medium speed until combined. Add vanilla and eggs; beat until well blended. Add flour mixture, beating at low speed until just combined. Stir in chocolate chips.

4. Drop by level tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake 12 minutes or until bottoms of cookies just begin to brown. Cool slightly.

Note:

Sidney Fry, MS, RD,

Cooking Light

October 2012
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