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| Browned Butter Chocolate Chip Cookies |
I plan to blog some of the food combinations I have come up with over the past 2 years. But I have also found recipes through the "Cooking Light" magazine where they make-over a favorite. And in the October 2012 issue, there was a make-over recipe for chocolate chip cookies. I recently took on the task to make these tasty goodies. One thing I personally love is raw cookie dough and I of course tasted the make-over dough to see if it tastes the same as the traditional recipe and I couldn't tell a difference at all and the baked result was just as delicious. Here's the recipe and instructions from the magazine. Click Here for more information on the recipe.
Browned Butter Chocolate Chip Cookies
Classic Cookie Has 187 Calories | Make-Over Has 98 Calories
Ingredients
- 6 Tablespoons Unsalted Butter
- 2 Tablespoons Canola Oil
- 1 1/4 Cups All-Purpose Flour
- 3/4 Cup Whole Wheat Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 3/4 Cup Light Brown Sugar
- 2/3 Cup Granulated Sugar
- 1/2 Teaspoon Vanilla Extract
- 2 Large Eggs Lightly Beaten
- 1/2 Cup Semi-Sweet Chocolate Chips
- 1/3 Cup Dark Chocolate Chips
- 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.
