Brown Butter Whole Wheat Chocolate Cookies

Yes, you need another chocolate chip cookie recipe

I volunteered to make something baked for a local event this week and thought it was time to return to the cookie recipe I developed for my first book To the Last Bite. I should mention that I’m not a huge cookie person (gasp!) nor am I a huge chocolate chip cookie person (I KNOW!), but I wanted to create an approachable recipe that even I could get excited about. It took me at least 25 tries to get these cookies right, which in retrospect feels mildly insane and like I should have given up and changed courses after round 10.

Of course the secret to these cookies turned out to be browning the butter, which adds a caramelized flavor throughout. Similarly, using whole wheat flour over all-purpose (yes, you can use all-purpose if that’s what you have) adds a nuttiness to the cookie. There’s a few other steps that make this cookie stand out. I call for resting the dough in the fridge for at least an hour, but preferably overnight, to help intensify the flavor (if you’re looking for cookies in a pinch these are not the ones for you). I follow Sarah Kieffer’s method of pan-banging to flatten the cookies post-bake, and finish them off with flaky salt*. You can find the recipe in my book or become a paid subscriber to find the recipe below.

*crucial

Makes about about 30 cookies

Ingredients