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.
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)
How to Make It
Preheat oven to 375°.
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.
I. Love. These. Cookies. As abc012 says, it is really important to make sure the sugars and fats are well combined, and watch the butter carefully, it can burn quickly. I'll bet you could even cut the sugar a little more and these would still taste great. I tried throwing in a couple of tablespoons of cocoa in half the batch when I made them last night, but guess what? I like the regular version better anyway! So five stars, a seriously yummy cookie for us cookie monsters out here!
Mine look exactly like the picture and it seemed very easy to make them. I agree with all who said around 30 cookies- I added some dried cherries and only got 31 of a normal sized cookie. I will have to make them again with milk chocolate chips, as I had only dark and butterscotch and the latter just don't really do it for me. The cookie, itself, seemed fine but not out of the ordinary good, vis a vis the browned butter. We'll see if chocolate chips alter my opinion.
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!
I tailored this recipe to my life style and cut some of the fat and a lot of the sugar. Normally I would cut out more sugar but I was making cookies with my husband, so we compromised. :) Ingredients: 3 Tb Earth Balance Butter, 3 Tb coconut oil, 1 medium ripe banana, 1/4 & 1/8 cup packed brown sugar, 1/3 cup white sugar. Beat until creamy and smooth. Add 2 tsp molasses, 2 eggs, 1 tsp vanilla extract, and beat. In a small bowl whisk dry ingredients: 1/4 and 1/8 tsp Pure Stevia Extract (powder), 1 1/4 cup & 3/4 cup all purpose flower (next time I will try whole wheat), 1 tsp baking powder, 1/2 tsp salt. Add dry ingredients to wet. Mix well. Incorporate 1 cup dark chocolate chips. Bake at 325F for 9-10 Min. Cookies come out soft, sort-of cake-like. They don't brown or become chewy. They have nice flavor and the banana is noticeable. My husband was a fan. I plan to continue tweaking the recipe.
I've made these cookies twice now and both times they turned out wonderful and delicious my husband and family loved them especially since they have fewer calories. I had no problems browning the butter. I used all white whole wheat flour instead of white and whole wheat together. I also used 60% cacao chocolate chips to make them even more healthy. I will definitely keep this recipe.
I am always looking for a new cookie recipes to try and was looking forward to this one, but I would not make these again. I followed the recipe exactly and was not worried by the gooey texture of the dough as I've had others like that before, but these came out tasteless and dry.
I bake cookies all the time and I am always looking for good cookie recipes. This is not one that I would ever make again! I followed the recipe exactly. The browned butter came out beautifully but when cooled and combined with the sugars, the texture of the dough was weirdly gooey and sticky. The cookies did not turn out at all like the picture. They were much more cake-like. Very dry and oddly tasteless. Not worth the effort.
The browning of the butter makes all the difference. Also if you cook about 1 min. longer it makes the cookies a little crisper which made the taste of toffee come out. Definitely will be keeping this recipe.
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