This is a great Cooking Light recipe that takes the average 200 calories per cookie down to 96 calories per cookie. I’m not the greatest at math, but doesn’t that mean you can have twice the number of cookies? 🙂 If not, you can feel good about having a healthier cookie no matter how many you devour.
So how, exactly, is this a healthier cookie? And a delicious one at that?
By browning butter you not only add a great richness, but it means you can use less butter, thereby saving calories. And by using whole-wheat flour you have a more nutritious cookie that is also a bit more dense so you don’t feel as if you need as many. The browned butter is nutty and rich and the mix of semi-sweet & dark chips make for a satisfying, scrumptious cookie.
Recipe notes: Be careful when browning butter, it burns quickly, so remove from heat immediately when it turns amber-brown. Also, make sure to use cool cookie sheets to prevent spreading.
- 6 tbsp. unsalted butter, sliced so it melts evenly
- 2 tbsp. canola oil
- 1 and 1/4 cups all-purpose flour, spooned & leveled
- 3/4 cup whole-wheat flour, spooned & leveled
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 3/4 cup packed light brown sugar
- 2/3 cup granulated sugar
- 1/2 tsp. vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup semisweet chocolate chips
- 1/3 cup dark chocolate chips
Preheat oven to 375 degrees.
Heat butter in a small saucepan over medium heat. Cook 5 minutes, stirring frequently, until amber-brown. (The butter will melt, foam up a bit, and then turn into an amber color as it browns. It should smell nutty and you will see little brown specks form. Don’t let it go past this point and turn black!) Remove from heat immediately and add the canola oil. Set aside to cool.
In a medium mixing bowl, combine flours, baking powder, and salt. Stir with a whisk.
Place butter/oil mixture and sugars in a large mixing 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.
Drop by level tablespoons 2 inches apart onto baking sheets lined with parchment paper. If you want flat, round cookies, press down with the bottom of a glass. For more round cookies, keep in the drop shape. Bake about 10 minutes or until bottoms of cookies just begin to brown. Let cool for a minute or two and then transfer to racks to cool completely.
Makes: About 3 dozen
Recipe source: Cooking Light
Time: ~1 hour