Adding whole grain to most recipes requires some serious tweaking to make sure that the finished product doesn’t end up dry and inedible. Some recipes are hard to find a perfect balance. Today we wanted to show just how simple it could be to lower the sugar and add whole grain and still end up with a delicious result. With whole wheat complementing white all-purpose flour in one easy recipe, this cookie checks off all the boxes for whole grain goodness. In today’s recipe, chef’s Brown Butter Chocolate Chip Cookies are made a little bit healthier while still giving you wonderful flavor. We use part sugar part stevia.
1 Tbsp. vanilla
1/2 t salt
1 tsp. baking soda
1 tsp. baking powder
3 cups semi-sweet chocolate chips
1 Tbsp. French Sea Salt (optional)
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Wash and sanitize all tools and work surfaces. Preheat the oven to 350°F.
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In a saucepan, heat the butter over high heat until melted and browned. Allow butter to cool.
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Combine the flour, salt, and baking soda in a bowl and set aside.
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In a stand mixer with the paddle attachment, cream butter, sugar, and Truvia. Add the eggs one at a time. Add vanilla.
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Combine the flour mixture with the creamed butter mixture, just until combined. Add the chocolate chips. Scoop by rounded Tablespoon onto an ungreased sheet pan or sheet pan lined with parchment paper 2 inches apart. Sprinkle cookies lightly with French Sea Salt. Never eat raw cookie dough.
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In preheated 350°F oven, bake until lightly golden, about 10-13 minutes. Allow cookies to cool on a baking sheet for 5 minutes before transferring them to a wire rack.
