Sugar. Butter. Flour. Chocolate. What's not to like about a chocolate chip cookie? But there is a secret to making a better one : browning the butter.This technique gives the cookie a richer, slightly caramel-y flavor.
I learned this trick from Chris Kimball of America's Test Kitchen.
I altered Kimball's recipe a bit, including using whole wheat flour instead of the all-purpose flour his recipe called for. So I guess you could call the recipe below semi-healthy. But you wouldn't know it. My tasters couldn't stop raving about these cookies!
Here's the recipe. It may look complicated, but trust me. It's pretty easy.
By the way, I froze half the dough, let it defrost in the frig and baked it off three weeks later, no problem.
Semi-healthy Chocolate Chip Cookies
1 3/4 cups whole wheat flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
3/4 cup packed dark brown sugar and 1/2 cup white sugar
1 teaspoon salt
2 teaspoons vanilla
1 large egg plus 1 large yolk
1 1/4 cups semisweet chocolate chips or chunks
3/4 cup pecans or walnuts toasted and chopped (optional)
Adjust oven rack to middle position and heat oven to 375. Line two baking sheets with parchment paper. Whisk flour and baking soda together in medium blow, set aside.
Melt 10 tablespoons butter in 10-inch skillet oven medium-high heat. Continue cooking, swirling pan constantly, until butter is dark golden brown (but not burnt!) and has a nutty aroma, about 1-3 minutes.
Transfer browned butter to large heatproof bowl. Add remaining four tablespoons butter and stir until completely melted.
Add brown sugar, white sugar, salt and vanilla to melted butter; whisk until fully incorporated. Add egg and egg yolk; whisk until mixture is smooth with no sugar lumps, about 30 seconds.
Let mixture stand for three minutes, then whisk for 30 seconds. Repeat process of resting and whisking two more times until mixture is thick, smooth and shiny. Using rubber spatula, stir flour mixture into wet ingredients until just combined, about one minute.
Stir in chocolate chips and nuts. Give dough final stir to ensure that no raw flour remains and ingredients are evenly distributed.
Roll about two tablespoons of dough into a ball and place on prepared cookie sheets. Bake one sheet at a time until cookies are golden brown and still puffy and edges have begun to set but centers are still soft, abut 10-12 minutes, rotating baking sheet halfway through baking. Transfer cookies to wire rack to cool.
Makes about 24 cookies.