- 2 sticks butter
- 1 1/4 cups brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 1/4 cups whole wheat pastry flour
- 1 1/2 cups chocolate chips
- To make butter, chunk butter and place in a large skillet over medium heat. Let butter melt and begin to bubble while continuously stirring. Butter will foam up and eventually you will begin to see brown specks form. Continue to stir until butter turns a nice brown color and develops a nutty aroma. Remove remove heat and pour into a dish to cool. Place butter in the refrigerator until it re-harders.
- Preheat oven to 375˚
- Remove butter from refrigerator and let sit until it begins to soften again. Beat together butter with sugars until sugar is blended and mixture is fluffy. Add vanilla, baking powder, salt, baking soda, and egg-continue to beat until everything is well incorporated. Add flour and mix until dough comes together. Stir in chocolate chips.
- Scoop cookies onto a cookie tray lined with parchment paper. I used an ice cream scoop so I would have large cookies. Flatten slightly with the palm of your hand and bake for about 12 minutes or until edges are lightly brown (centers will not be set but will continue to cook after pulled from oven. ) Any longer than this and the cookie will have tough edges. Let cool for about 5 minutes on tray and then move to cooling rack.
I used a small scoop and made mini cookies. If you want to do this, reduce the cooking time to 7-8 minutes, checking often. These cookies brown really fast. Also, if you make mini cookies you yield about four dozen.