Browned Butter Chocolate Chip Cookies

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 17 Minutes
Total: 42 Minutes

Nutritional Information

Amount per serving
  • Calories: 96
  • Fat: 4g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.2g
  • Carbohydrate: 14.8g
  • Fiber: 0.6g
  • Cholesterol: 14mg
  • Iron: 0.5mg
  • Sodium: 42mg
  • Calcium: 14mg

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. 1. Preheat oven to 375°.
  2. 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. 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. 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.
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