Raise your hand if you LOVE chocolate chip cookies. I would have to say they are my number one, all time favorite cookie. A dangerous cookie to have in the house.
Christy found this fantastic recipe for a lighter chocolate chip cookie in Cooking Light. They’ve got whole wheat flour but still have ALL the taste. The trick is browned butter.
Here’s what Christy had to say:
They were chewy and crunchy, the perfect combination in a chocolate chip cookie. The browned butter lent a depth of flavor I’ve never experienced in a chocolate chip cookie, and the Kosher salt’s larger flakes allowed the just the right amount of saltiness to come through in each bite.One thing I did that the recipe didn’t call for was to allow my butter and sugar to sit for about 10 minutes to make sure the sugars dissolved. I read somewhere that taking the time to do that is the difference between okay and great cookies. I agree there was a big difference in the texture!Make sure to note the baking time and stick with it. As soon as the bottoms/edges turn brown, pull those babies out. They won’t look quite done on the top, but trust me, they’ll be perfect. They stored well in a cookie jar – and didn’t last long at all.
Recipe courtesy of Cooking Light.