Every month when I receive my Cooking Light magazine, I dive into the issue wanting to try just about every recipe. However, as the month goes by, “every recipe” dwindles down to a handful, which then results in only one or two actually being made, depending on time. This month, one of the “survivor” recipes was browned butter chocolate chip cookies. This recipe struck a chord with me mainly because it uses whole wheat flour and melted browned butter. (No need to wait for softened butter!) These cookies tasted pretty fantastic. The recipe calls for a mixture of chocolate chips, but I used all dark chocolate ones. And, I ran out of vanilla somehow, so I substituted in half the amount with almond extract, which gave the cookies a tasty flavor twist.
Browned Butter Chocolate Chip Cookies (follow the link for the original recipe)
adapted from Cooking Light, October 2012
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
1/4 teaspoon almond extract
2 large eggs, lightly beaten
1 cup dark chocolate chips
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 almond extract 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.