These aren’t just your normal chocolate chip cookies. They are slightly more healthy, with less butter and less chocolate chips than most other cookies. But, if anything, they taste better! I love the delicious toffee-like flavors of the dark brown sugar and browned butter. Yum!
Gift Idea: Instead of making a plate of treats, I am planning to make a bunch of this dough, freeze it (*see below), and package it nicely with baking instructions to give away to neighbors as a holiday gift. They can enjoy some fresh cookies whenever they want to. Everyone loves chocolate chip cookies, right?!
Chocolate Chip Cookies
Makes about 18 cookies.
- 1 c (5 oz) plus 2 Tbsp all-purpose flour (Flour Coupons)
- ½ tsp salt (Salt Coupons)
- ¼ tsp baking soda (Baking Soda Coupons)
- 5 Tbsp unsalted butter (Butter Coupons)
- ½ c packed (3 ½ oz) dark brown sugar (Sugar Coupons)
- ¼ c (1 ¾ oz) granulated sugar
- 1 tsp vanilla
- 1 large egg (Egg Coupons)
- ½ c semisweet chocolate chips (Chocolate Chips Coupons)
Melt 3 Tbsp of butter in an 8-in skillet (easier to see the color of the butter if not non-stick) over med-high heat until butter is dark golden brown and has a nutty aroma, 3-5 mins. Transfer the browned butter to a large bowl and stir in the remaining 2 Tbsp butter until completely melted.
Whisk the brown sugar, granulated sugar, and vanilla into the melted butter until incorporated. Whisk in the egg until the mixture is smooth with no lumps, about 30 secs. Let the mixture stand for 3 mins, then whisk vigorously for 30 secs. Repeat this process of resting and whisking twice more until the mixture is thick, smooth, and shiny. Stir in the flour mixture and 6 Tbsp of the chips until combined.
Working with 1 heaping Tbsp of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2.5 in apart. Press the remaining 2 Tbsp chips into the tops of the cookies where needed.
Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft, puffy, and underdone, 8-11 mins, rotating the baking sheet halfway through.
Let the cookies cool on the sheet for 10 mins, then serve warm or transfer to a wire rack to cool completely. Cookies can be stored in an airtight container for about 2 days (lowfat cookies stale quickly).
*Freezing Cookie Dough: This dough can be shaped into balls and frozen on a baking sheet; once frozen, the cookies can be transferred to a ziplock bag. To bake, arrange the frozen cookies (do not thaw) on 2 large parchment-lined backing sheets and bake as directed, increasing the baking time to 13-16 mins.
I think the brand new The America’s Test Kitchen Quick Family Cookbook is going on my Christmas Wishlist this year!Pin It