Description
Thin and chewy, with nutty brown butter undertones and loaded with chocolate chips, these whole-grain cookies are only 112 calories each. They are a cinch to throw together.
Ingredients
- 6 Tablespoons Salted Butter
- 1-½ cup White Whole Wheat Flour
- ½ cups All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ¾ cups Packed Brown Sugar
- 2 Tablespoons Honey
- 2 whole Large Eggs
- 1 teaspoon Vanilla Extract
- ¾ cups Semisweet Chocolate Chips
Preparation
1. Preheat oven to 350 F.
2. In a small saucepan on a low to medium-low heat, begin melting butter. Stir frequently.
3. Once butter is fully melted, continue stirring almost continuously until butter turns a dark and rich caramel color. Set aside to cool.
4. In a small bowl, combine flours, baking powder and baking soda. Set aside.
5. Using a medium sized mixing bowl, beat together sugar, honey, eggs, and vanilla until smooth.
6. Beat in melted butter.
7. Pour in the flour mixture and continue beating until smooth.
8. Add the chocolate chips (set aside 2-3 tablespoon for topping if you like) and beat until fully incorporated.
9. On baking sheets lined with parchment paper, drop rounded tablespoons of dough. These cookies will spread (part of the thin and chewy experience) so make sure you don’t crowd them. I placed 8 spoonfuls of dough per standard sized cookie sheet.
10. Bake for 6-7 minutes. Do not over-bake. Remove from oven when they still look slightly underdone and allow to cool for 10 minutes before removing them from the pans.
11. Enjoy!
