Brown Butter Whole Wheat Chocolate Chip Cookies

If you were given only one dessert to eat for the rest of your life, what would you choose?

Cookies & Milk

I choose chocolate chip cookies.

Chocolate Chip Cookies

They may not be debonair, suave, or classy. They might not buy their chocolate chips at Fendi or their brown sugar from Saks. They far too often find chalky, lame imitations of themselves in unfortunate lunchboxes across America. Some call them trite, overdone, even cliché. I call them home.

Chocolate Chip Cookies

Raise your hand if you’ve ever eaten a chocolate chip cookie and it made you sad. No? No hands? Told you so.

When I was little, I didn’t think there was anything better than a Pepperidge Farm chocolate chunk cookie, microwaved on a paper towel for 18 seconds. Not on a paper plate, not on a grown up plate, those ruined everything. All I needed was a paper towel, melty cookie, and a mini glass of milk just sufficient enough for dipping and I was set for life. Well, at least for the 9 seconds it took before I was standing on a kitchen chair trying to reach the cookie bag on the waaay-too-high-up 3 foot shelf. The memories I can round up, solely in regards to chocolate chip cookies, are unbelievable.

Chocolate Chip Cookies

When I first started feeling my way around the kitchen, I wouldn’t dare stray from the back-of-the-bag Nestle Tollhouse cookie recipe. Now, especially with something so ordinary as chocolate chip cookies, I like to experiment. Want to know what I’ve found? Whole wheat flour is actually better than white flour in cookies like these. I know! And it’s better for you too! Additionally, brown butter is like a secret spy ninja in a really nice peacoat who just slips into any given baked good and makes things a whooole lot better. I mean, caramelized butter? Is that a joke? Nope. Not a joke. Do it friends.

Chocolate Chip Cookies

PS… Follow me on Twitter!! @itsflourchild

Brown Butter Whole Wheat Chocolate Chip Cookies

Adapted from Good to the Grain

3 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 sticks unsalted butter
1 cup dark brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla extract
8 ounces chocolate, chopped into bits (I didn’t have any choppable chocolate on hand, but I would highly suggest it over chocolate chips)

Melt one of the 2 sticks of butter in a small saucepan over medium heat. Watch it carefully- it will melt, foam, stop foaming, and then turn almost reddish and little brown specks will start to appear- immediately take it off the heat. It will smell nutty and golden and delicious. Place the melted butter into a small container and freeze it until solid.

Preheat oven to 350 degrees. Line two baking sheets with parchment.

Whisk the whole wheat flour, baking powder, baking soda and salt together in a medium bowl. Set aside.

In the bowl of a stand mixer or with a hand mixer, beat the butter (your container of brown butter plus one stick of normal butter. The butters should be cold, but not too hard to work with) and sugars. Once they are creamy, add the eggs and vanilla. Beat to combine.

Add the dry ingredients in two batches and mix. Finally, add the chopped chocolate and just stir to incorporate.

Scoop balls of dough that are approximately 3 tablespoons worth, leaving 2 inches in between. I use a little ice cream scoop to scoop mine.  Bake for 15-18 minutes, or until golden brown around the edges. Best served warm, on a paper towel, with an ice cold glass of milk.

Melted chocolate heals everything.



Filed under Chocolate, Cookies

19 responses to “Brown Butter Whole Wheat Chocolate Chip Cookies

  1. My mouth is watreing. Can’t wait until Arpil so I can tast some of your amazing creations. Love your descriptive writing and amazing photography.
    Love, Your proud Nana

  2. Kim

    I’ve never made cookies with brown butter – but what a brilliant idea!

  3. Ah, I love the simplicity of a chocolate chip cookie and glass of milk. Heaven. I LOVE your version of this old classic- if only I could taste them through the screen 🙂

  4. Alisan Porter

    you’re a genius and you make me cry

  5. Um YES these look fabulous, ahhh, exactly what I was looking for! I will definitely make these!

  6. Alyse

    I love the whole wheat idea here…I shall try this.

    Have you ever tried using the nestle recipe with French vanilla pudding mix? (3.5 oz pkg) cut the salt in half and drop the white sugar to 1/4c …..most softest cookies you have ever experienced. promise. 🙂

  7. Chocolate chip brownies with butter? now I have to try these.

  8. janice

    just mixed your brown buter choc. chip cookies. Are they supose to be 3 tablespoons to make 1 cookie, seems to be very large can only fit about 6 on a cookie sheet. Is that correct?

  9. Erin Meisel

    Love your posts Jordana!! After you freeze the browned butter – how long do you let it sit out for before you use it??

    • Well usually I’ll freeze it just until it’s the consistency of slightly softened butter, but you could always leave it in the fridge and take it out about 10 mins before you want to use it!

  10. Jenni

    Ok, brown butter YUM! had a great subtle yet yummy flavor, but my batter came out really dry, with a crumbly texture, I ended up adding more butter, and suggestions anyone? Im still not so much down with whole wheat flour, but these are hands downs the best whole wheat flour chocolate chip cookies out there, and I will definitely find a way to work the browned butter into other recipes!! Thanks!

    • Hmmm, that’s strange. Sometimes when brown butter cooks it can actually evaporate into the air, so you could’ve actually lost some butter in the browning process. Try them without the brown butter next time… honestly, they’re just as good!

  11. Hannah

    these were the BEST COOKIES I HAVE EVER HAD IN MY ENTIRE LIFE!!!!!!!! k that is all

  12. Pingback: Browned Butter Chocolate Chip Cookies » A Full Measure of Happiness

  13. Kristie

    You are hilarious!! I rarely, truly LOL at a recipe blog, but I did do just that. I also tried to pin this recipe on Pinterest but it would only let me pin an off-center picture of your blog name (which, btw, I also LOVE) but none of the gorgeous pics of the cookies. Consider a Pinterest link? Thanks for sharing your recipes AND jovial wit.

  14. Toria

    Two questions:
    1. Does it matter if it is whole wheat flour or white whole wheat flour?
    2. What kind of chocolate chunks? Semi-sweet?

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