Browned Butter Chocolate Chip Cookies recipes - Uncategorized

Author: Dorothy Walker  

To keep cookies from spreading, make sure the cookie sheet is completely cool before starting the next batch. These chocolate chip meringue cookies are light, crunchy, and have just the right amount of cocoa to satisfy your chocolate cravings.

Chocolate Chip Cookies

Chocolate Chip Cookies
At only 88 calories, have one of these guiltless morsels, or two. Store up to one week in an airtight container--if they last that long. We suggest keeping a dozen in the freezer for emergencies.
Provided by: Mary Simpson Creel, M.S., R.D.
Yields: 4 servings
Number of ingredients: 10
Ingredients:
  • 2 ¼ cups all-purpose flour (about 10 ounces)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup packed brown sugar
  • ¾ cup granulated sugar
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • ¾ cup semisweet chocolate chips
  • Cooking spray
Nutrition:
  • Calories: 88 calories
  • Carbohydrate: 14.6 g
  • Cholesterol: 5 mg
  • Fat: 3 g
  • Fiber: 0.2 g
  • Protein: 1 g
  • Saturated Fat: 1.8 g
  • Sodium: 56 mg
How to cook:
  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
  3. Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.
  4. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.
Notes: Pin on ~home cookin~, Healthy Chocolate Chip Cookies - Cooking Light. The chocolate chip cookie, crisp around the edges, chewy in the middle, with gooey pockets of melty chocolate,

Browned Butter Chocolate Chip Cookies

Browned Butter Chocolate Chip Cookies
Butter moves from nutty and brown to bitter and burned quickly, so be sure to take the pan off the heat once it turns amber-brown. To keep cookies from spreading, make sure the cookie sheet is completely cool before starting the next batch.
Provided by: Sidney Fry, MS, RD
Total time: 42 minutes
Yields: 40 servings
Number of ingredients: 12
Ingredients:
  • 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
  • ½ teaspoon kosher salt
  • ¾ cup packed light brown sugar
  • ⅔ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • ½ cup semisweet chocolate chips
  • ⅓ cup dark chocolate chips (such as Hershey's Special Dark)
Nutrition:
  • Calories: 96 calories
  • Carbohydrate: 14.8 g
  • Cholesterol: 14 mg
  • Fat: 4 g
  • Fiber: 0.6 g
  • Protein: 1.2 g
  • Saturated Fat: 2 g
  • Sodium: 42 mg
How to cook:
  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. Weigh or lightly spoon flours into dry measuring cups; level with a knife. 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.
Notes: Take Two: Homemade Chocolate Chip Cookies & Oven-Ready, Cooking Light chocolate chip cookie (1 cookie) 88 calories 3 grams fat 1.8 grams saturated fat 0 grams trans fats

Double-Chocolate Cookies

Double-Chocolate Cookies
The secret to these rich chocolate cookies is not to overbake them. For a gooey, creamy cookie center, pull them out of the oven when they are still a bit glossy.
Provided by: Deb Wise
Total time: 75 minutes
Yields: 26 servings
Number of ingredients: 9
Ingredients:
  • 6 ¾ ounces unbleached all-purpose flour (about 1 1/2 cups)
  • 6 tablespoons unsweetened cocoa
  • .38 teaspoon salt
  • ¾ cup sugar
  • ¼ cup unsalted butter, softened
  • 2 tablespoons canola oil
  • 2 large eggs
  • ¼ teaspoon vanilla extract
  • ½ cup bittersweet chocolate chips
Nutrition:
  • Calories: 99 calories
  • Carbohydrate: 14 g
  • Cholesterol: 19 mg
  • Fat: 4.7 g
  • Fiber: 1 g
  • Protein: 2 g
  • Saturated Fat: 2.2 g
  • Sodium: 40 mg
How to cook:
  1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and salt in a bowl, stirring with a whisk.
  2. Place sugar, butter, and oil in a bowl; beat with a mixer at medium speed until well combined (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add vanilla; beat 1 minute. Add flour mixture to butter mixture, beating at low speed just until combined. Add chocolate; beat at low speed just until combined. Cover with plastic wrap; chill 30 minutes.
  3. Preheat oven to 350°.
  4. Drop dough by 1 1/2 tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 8 minutes or until almost set. Cool on pan 2 minutes or until firm. Remove cookies from pan; cool on wire racks.
Notes: Browned Butter Chocolate Chip Cookies Recipe, To keep cookies from spreading, make sure the cookie sheet is completely cool before starting the next batch. By Sidney Fry, MS, RD. Recipe by Cooking Light

Chocolate-Chip Meringue Cookies

Chocolate-Chip Meringue Cookies
These chocolate chip meringue cookies are light, crunchy, and have just the right amount of cocoa to satisfy your chocolate cravings.
Provided by: MyRecipes
Yields: 4 servings
Number of ingredients: 6
Ingredients:
  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 cup sugar
  • 3 tablespoons unsweetened cocoa
  • 3 tablespoons semisweet chocolate minichips
Nutrition:
  • Calories: 22 calories
  • Carbohydrate: 4.7 g
  • Fat: 0.3 g
  • Protein: 0.3 g
  • Saturated Fat: 0.2 g
  • Sodium: 16 mg
How to cook:
  1. Preheat oven to 300°.
  2. Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; fold in. Fold in minichips.
  3. Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 300° for 40 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.
Notes: Crunchy-Chewy Salted Chocolate Chunk Cookies Recipe, Spoon dough by rounded tablespoonfuls onto parchment paper—ined baking sheets (12 cookies per sheet); sprinkle 1/8 teaspoon sea salt evenly over each batch of
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