My apologies in advance to your diet if you are on one. If you aren’t, more cookies for you to consume!
- 6 tbsp. unsalted butter
- 2 tbsp. canola oil
- 1 ¼ cup all purpose flour
- ¾ cup whole wheat flour
- 1 tsp. baking powder
- ½ tsp. salt
- ¾ cup brown sugar, packed
- ½ cup sugar
- 1 tsp. vanilla
- 2 eggs
- ¾ cup chocolate chips
1. Melt the butter in a saucepan over medium heat for 3-5 minutes or until browned. Remove from the heat, add the canola oil and set aside.
2. Preheat the oven to 375. Line two baking sheets with parchment paper.
3. In a medium bowl, whisk together flours, baking powder and salt.
4. In the bowl of a stand mixer, combine sugars. Add melted butter. Mix on low until combined, then add eggs and vanilla.
5. Once combined, add the flour and mix until a dough forms. Stir in chocolate chips.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, 2 inches apart from each other.
7. Bake for 12 minutes or until lightly golden. Let cool on a wire rack.
I initially cut this recipe in half because I don’t really have the willpower to have forty 96 calorie cookies hanging around. But then I tried one of the cookies and I immediately whipped up another batch because I knew these were going to be scooped up like hot cakes. The browned butter really does something incredible to these cookies, changing the flavor to being a chocolate chip cookie with a slight hint of nuttiness.