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Browned Butter Chocolate Chip Cookies

Oxmoor House
Hands-on time 17 mins
Total time 42 mins
Yield Serves 40 (serving size: 1 cookie)
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.

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)

Nutrition 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

How to Make It

  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.