The Best Whole Grain Brown Butter Chocolate Chip Cookies
Enjoy the wholesome goodness of these Whole Grain Brown Butter Chocolate Chip Cookies. The nutty richness of browned butter combined with the nutrient-packed freshly milled flour creates a delightful twist on the classic chocolate chip cookie.
Ingredients
- 300 g soft white wheat
- 226 g butter 1 cup
- 130 g brown sugar 3/4 cup
- 60 g sugar 1/4 cup
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 200 g chocolate chips 1 cup
- 50 g walnuts 1/2 cup (optional)
Instructions
- Start by heating butter in a skillet on medium-high heat until lightly browned. Be sure to watch this closely! Set the butter aside to cool for 10 minutes. While the butter is cooling, combine the flour, baking soda, and salt in a bowl (not your stand mixer bowl).
- Next, add the brown butter and both sugars to your mixer. Mix on high speed until the sugar begins to dissolve into the butter, which should take about 4 minutes. Then, add in vanilla and eggs on medium speed for about 1 minute. Don’t overbeat the eggs or the cookies will be cakey!
- On low speed, add in the flour mixture followed by chocolate chips and walnuts. Mix on low until fully incorporated. Allow the cookie dough to rest for at least 15 minutes. Bake at 350°F for 9-11 minutes.
Notes
I find that these are best enjoyed the next day after being refrigerated, but feel free to enjoy them the same day. Additionally, these can be frozen by rolling cookie dough into balls, gently flattening slightly, and freezing on a baking sheet. Once frozen, transfer to a freezer-safe bag. Cook from frozen at 375°F for 9-11 minutes.
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