Rating: 4 stars
35 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 2

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.

Sidney Fry, MS, RD
Recipe by Cooking Light October 2012

Gallery

Credit: Oxmoor House

Recipe Summary test

hands-on:
17 mins
total:
42 mins
Yield:
Serves 40 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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

  • 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.

  • 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.

Nutrition Facts

96 calories; fat 4g; saturated fat 2g; mono fat 1.2g; poly fat 0.4g; protein 1.2g; carbohydrates 14.8g; fiber 0.6g; cholesterol 14mg; iron 0.5mg; sodium 42mg; calcium 14mg.
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