I love this recipe! I've made them now several times and vary the recipe a bit every time - sometimes put butterscotch chips, or raisins/cranberries, peanut butter, etc. I just love the flavor, crunch, and how they seem to last for a long time in a container. Thanks for the recipe!
Browned Butter Chocolate Chip Cookies
More From Cooking Light
Total: 42 Minutes
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
- 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)
- 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.
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