Being the MOM that YOU want to be will mean different things to different people. Maybe to you it means buying cookies at the bakery, keeping things simple so that you have more time to build blanket forts and cuddle and read stories. And that is completely AWESOME!
Or maybe, it's baking the occasional batch of chocolate chip cookies with or without your kids.
If you've got the hankering to grab the bowls and break some eggs...let me introduce you to my new favorite chocolate chip cookie recipe.
I try to eat healthy--really, I do--but all bets are off when it comes to chocolate chip cookies. I recently found this recipe which uses brown butter, which carmelizes the butter and you end up using less of it so these cookies have half the fat of a regular chocolate chip cookie! Oh, yeah, baby!
Ingredients
- 6 tablespoons unsalted butter
- 2 tablespoons canola oil
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 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
- 1 cup semisweet chocolate chips
- Directions:
- 1. Preheat oven to 375°.
- 2. Heat butter in a small saucepan over medium heat; cook 5 minutes or until browned. Remove from heat; add oil. Set aside to cool.
- 3. Combine flours, baking powder, and salt, stirring with a whisk. Place butter mixture and sugars in a large bowl; beat with a mixer at medium speed until combined. Add vanilla and eggs; beat until well blended. Add flour mixture, beating at low speed until just combined. Stir in chocolate chips.
- 4. Drop by level tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake 12 minutes or until bottoms of cookies just begin to brown. Cool slightly.
5. Pour a glass of ice cold milk and ENJOY!
