Browned Butter Chocolate Chip Cookies
The classic chocolate chip treat is made lighter and better with browned butter, dark chocolate, and whole grains. By Sidney Fry, MS, RD
The chocolate chip cookie, crisp around the edges, soft in the middle, with gooey pockets of melty chocolate, is an almost perfect treat. And it's hardly a huge nutrition offender at just 200 or so calories per cookie. But who can eat just one? Or, put another way, what if you can have the pleasures of the classic with about half the fat and calories? That's what we have delivered here, even sneaking in a few whole grains. And we did not skimp on the rich, buttery cookie or the essential minimum chip-per-cookie ratio.
• 187 calories per cookie
• 5.8 grams saturated fat
• 9.6 grams total fat
• 96 calories per cookie
• 2 grams saturated fat
• 4 grams total fat
See More: Lighter Bread Pudding
Cookie Tip #1: Browned Butter
Less becomes more when butter gets browned, which amps up richness and nuttiness. A touch of canola oil comes in to save 3g sat fat per cookie.
Cookie Tip #2: A Boost of Whole Grains
We add some whole-wheat flour to make a better, more nutrient-dense treat.
Cookie Tip #3: Chocolate Duo
We develop a deeper, more intense chocolate presence with two types of chips: classic semisweet and rich dark chocolate.
See More: Healthy Chocolate Chip Cookies
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)
See More: 100 Healthy Cookies
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 vanilla 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.