Change is good – sometimes it is hard, but in the end, it helps us grow and learn. I actually look forward to change – most of the time. There are facets of my life that need to be in a constant state of change, and others that need to hold steady. For example – I have some friends that feel the need to rearrange the furniture in their homes all the time. I never know just where the couch is going to be when I enter the living room. That would drive me nuts. Fortunately for my husband, I like to place the furniture once – and unless I have a really good reason – I leave it there. It’s funny, last summer I decided to rearrange the outside furniture – it had to be done. The girls came outside, and my younger one actually started crying. Too much change is hard…good thing she eventually got used to it, just like I told her she would. At work, I need change. I am always looking for the next shake-up. It actually keeps things interesting – because I have a history of getting bored pretty easily. Fortunately I work at the right company, because things are always changing. You just have to blink, and everything turns upside down. We use the word agile a lot – I love that word, it is a delicate version of the word change. It makes it seem elegant, in a very smooth way. I’m sure the next time one of my daughters throws a fit about things being off – if I ask them to be agile, they will instantly calm down. Another part of my life that needs constant change – is food. I almost never make the same dish twice – and if I do, it is an exceptional recipe. Last night I made refrigerator casserole – I just took everything from the refrigerator that I had to use up – put it into a pan with some rice, and made a delicious meal. My husband loved it – and asked if we would ever have it again. I laughed. Chocolate chip cookies are a staple – yet I always seem to find one more version that I have to try. This recipe from Cooking Light was no exception. Brown butter…now seriously, how can that be anything but amazing? Let me tell you – these were just about the best chocolate chip cookies I have ever made. Let alone the fact that one of these babies had less than 100 calories a piece. I promise you these will be made again – that is until I find an even better recipe. So – go change something in your life – not everything, but try for something new every day. It will keep you on your toes – and you might even end up with something better than you started with. What a novel idea.
- 6 tablespoons unsalted butter
- 2 tablespoons canola oil
- 5.6 ounces all-purpose flour (about 1 1/4 cups)
- 3.3 ounces whole-wheat flour (about 3/4 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup packed light brown sugar
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup semisweet chocolate chips
- 1/3 cup dark chocolate chips (such as Hershey’s Special Dark)
8 thoughts on “Browned Butter Chocolate Chip Cookies”
I would also laugh at my husband if he ever asked me that question as well. This is a classic recipe. When a recipe asks for browned butter you know it has to be good. So when you make all these baked goods do you bring some into work?
Oh course!! Or I share them with my neighbors.
These look and sound divine…..I have yet to try anything with brown butter. I’m pretty sure that’s some sort of crime if you bake :)
Oh you must try these!!
Sounds good except for the canola oil. That stuff is nasty. I would use coconut oil instead. Definitely gonna try these!
I just posted a link to your recipe and site on my blog thebrookcook.wordpress.com- if you want to check it out! These cookies are amazing!
Thanks so much – your cookies look delicious!! I had no idea you were Mari’s friend, nice to hear from you!!