“Healthier” Chocolate Chip Cookies

Ingredients:

(This is often the chocolate chip cookies I bring to the office or in the box of Christmas cookies I make. A typical chocolate chip cookie recipe calls for 1-2 sticks of butter, but browning the butter not only adds flavor but allows you to cut back on the amount used. This recipe decreases the calories, saturated fat and cholesterol by more than half that of a typical recipe.)

• 1c. +2 Tbsp all purpose flour
• ½ tsp salt
• ¼ tsp baking soda
• 5 Tbsp unsalted butter
• ½ c. packed dark brown sugar
• ¼ c. granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• ½ c. semisweet chocolate chips

Preparation Instructions:

1. Adjust oven rack to middle position and heat to 375 degrees. Line baking sheets with parchment paper.
2. Whisk flour, salt and baking soda together in a bowl.
3. Melt 3 Tbsp butter in a pot or skillet (avoid nonstick) over medium high heat and heat  until butter turns a dark golden brown or amber color with a nutty aroma (about 3-5 min).
   *** Watch butter closely as it will quickly burn and swirl constantly while browning***
   Transfer to a large bowl and stir in remaining butter until completely melted.
4. Whisk brown sugar, granulated sugar, and vanilla into melted butter until incorporated. Whisk in eggs until smooth with no lumps for 30 seconds. Let stand for 3 minutes and then whisk vigorously for 30 seconds. Repeat the resting/whisking process two more times until the mixture is thick, smooth, shiny and slightly lightened in color.
   ***This step is crucial for the flavor as it allows the butter and sugar to meld together.***
5. Stir in flour mixture and 6 Tbsp of the chocolate chips until combined
6. Roll 1 Tbsp dough into balls and lay on prepared baking sheet about 2.5 inches apart. Press remaining 2 Tbsp of chips into the top of the cookies.

Cooking Instructions:

1. Bake until edges are set and beginning to brown. Centers should still be soft, puffy and underdone (about 7-11 minutes), rotating cookie sheet half way through baking.
   ***It is important to not overbake lower fat goods as it may otherwise come out dry.***
2. Cool on cookie sheet for 10 minutes then transfer to a wire rack or serve warm.

 

	Calories	Fat	Saturated Fat	Cholesterol
Before	290	15g	10g	55mg
After	120	5g	3.5g	20mg