Once You Try Chocolate chip Cookies This Way, You Won't Go Back

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining flavor.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chocolate bar pieces

Dark chocolate offers a richer taste with less sugar.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: generic flour

Whole wheat adds fiber and nutrients.

Brown the butter in a medium-sized light-colored saucepan over low heat until completely melted.

Increase the heat to just above medium and stir continuously with a spatula until the butter foams and bubbles.

Once the bubbling stops and browning appears on the bottom, remove from heat immediately to prevent burning.

Scrape the brown bits into a bowl and set aside to cool until room temperature.

Once cooled, check that the butter is no longer warm to the touch before proceeding.

In a mixing bowl, combine 1 cup of brown sugar, 1/2 cup of light brown sugar, and 1/2 cup of dark brown sugar with the cooled butter, mixing well.

Add 2/3 cup of granulated sugar to the mixture and stir until combined.

Add 2 large room temperature eggs and 1.5 teaspoons of vanilla extract, mixing until well incorporated.

In a separate bowl, whisk together 2 and 3/4 cups of all-purpose flour, 1 teaspoon of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 3/4 teaspoon of salt.

Gradually add the dry ingredients to the wet mixture in four parts, mixing until no dry streaks remain.

Chop 10 ounces of semi-sweet chocolate (or use 1.5 to 2 cups of chocolate chips) and fold into the dough.

If chilling the dough, do not chill for longer than 30 minutes to avoid difficulty in scooping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens