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Lighter Brown Butter Chocolate Chip Cookies

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These Lighter Brown Butter Chocolate Chip Cookies are the perfect balance of indulgence and wholesome ingredients. With browned butter for deep flavor, less sugar, and whole wheat pastry flour, they’re a guilt-free treat that tastes like the real thing.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, cut into pieces
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons whole wheat pastry flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place the butter pieces in a small saucepan over medium heat. Stir constantly with a rubber spatula as it melts. The butter will foam up, then subside, and you’ll see brown specks forming at the bottom. This takes about 4-5 minutes. Once it smells nutty and the specks are golden brown (not dark), remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking process. Let it cool for 10 minutes—it should be warm but not hot when you add it to the sugar.
  2. Mix the wet ingredients: In a large bowl, combine the cooled brown butter with the brown sugar and granulated sugar. Whisk vigorously for about 1 minute until the mixture looks like wet sand. Add the egg and vanilla extract, then whisk for another 2 minutes until the mixture is smooth, glossy, and slightly thickened.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together the whole wheat pastry flour, baking soda, and salt. Make sure there are no clumps.
  4. Mix the dough: Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold everything together gently. Stop as soon as you see no more streaks of flour—overmixing will make the cookies tough. Fold in the chocolate chips until they’re evenly distributed.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is non-negotiable.
  6. Preheat and prepare: About 10 minutes before you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Portion the dough: Use a cookie scoop or two spoons to portion the dough into 1.5-tablespoon balls. Place them about 2 inches apart on the prepared baking sheets. You should get about 18 cookies total. Don’t flatten them.
  8. Bake: Bake one sheet at a time in the center of the oven. Bake for 10 minutes for softer, chewier cookies, or 12 minutes for slightly crisper edges. The cookies should look golden around the edges but still slightly soft and puffy in the center.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes—this is crucial for them to set properly. Then transfer them to a wire cooling rack to cool completely.

Notes

Don’t rush the browning process; keep heat medium-low and watch carefully. Room temperature ingredients matter—leave egg out for 30 minutes. Chilling the dough is essential to prevent flat cookies. Use a cookie scoop for consistent sizing. Bake one sheet at a time for even results.

Nutrition

Keywords: brown butter chocolate chip cookies, healthier cookies, whole wheat pastry flour cookies, easy cookie recipe, lighter cookies

Find it online: https://daintydine.com/lighter-brown-butter-chocolate-chip-cookies-easy-and-perfect/