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Photo: Caitlin Bensel
Active Time:15 minsTotal Time:1 hr 55 minsServings:36Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hr 55 minsServings:36
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 55 mins
Total Time:
1 hr 55 mins
Servings:36
Servings:
36
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupunsalted butter¾cuplight brown sugar¾cupgranulated sugar2large eggs1teaspoonvanilla extract2cupsall-purpose flour½cupwhole-wheat flour1teaspoonbaking soda½teaspoonsalt3(4-ounce)semisweet chocolate bars (such as Ghirardelli), coarsely chopped1 ½teaspoonsflaky sea salt
Cook Mode(Keep screen awake)
Ingredients
1cupunsalted butter
¾cuplight brown sugar
¾cupgranulated sugar
2large eggs
1teaspoonvanilla extract
2cupsall-purpose flour
½cupwhole-wheat flour
1teaspoonbaking soda
½teaspoonsalt
3(4-ounce)semisweet chocolate bars (such as Ghirardelli), coarsely chopped
1 ½teaspoonsflaky sea salt
DirectionsMelt butter in a medium, heavy saucepan over medium heat; cook, stirring occasionally, until the butter begins to turn golden brown and smells nutty, 6 to 8 minutes. Remove from heat and let cool, uncovered, for 10 minutes.Transfer the butter to a large bowl. Add brown sugar and granulated sugar; beat with an electric mixer on medium speed until well combined, 2 to 3 minutes. Add eggs, 1 at a time, beating on low speed until just incorporated after each addition. Add vanilla; beat until just incorporated.Sift all-purpose flour, whole-wheat flour, baking soda, baking powder and 1/2 teaspoon salt together in a medium bowl. Gradually add the flour mixture to the butter mixture, beating on low speed until incorporated, about 2 minutes, stopping to scrape down sides of bowl as needed. Using a spatula, stir in chopped chocolate until combined. Let the dough rest, uncovered, at room temperature for 20 minutes.Meanwhile, preheat oven to 375°F. Line 3 baking sheets with parchment paper.Using a 1 1/2-inch cookie scoop or 1 1/2 leveled tablespoons, scoop and drop the dough 2 inches apart on the prepared baking sheets. Sprinkle evenly with flaky sea salt.Bake the cookies in 3 separate batches until golden, about 10 minutes per batch. Let cool on the baking sheet for 5 minutes. Transfer to wire racks and let cool completely, about 30 minutes.TipsTo make ahead:Store baked cookies in an airtight container for up to 2 days.Originally appeared: EatingWell.com, November 2020
Directions
Melt butter in a medium, heavy saucepan over medium heat; cook, stirring occasionally, until the butter begins to turn golden brown and smells nutty, 6 to 8 minutes. Remove from heat and let cool, uncovered, for 10 minutes.Transfer the butter to a large bowl. Add brown sugar and granulated sugar; beat with an electric mixer on medium speed until well combined, 2 to 3 minutes. Add eggs, 1 at a time, beating on low speed until just incorporated after each addition. Add vanilla; beat until just incorporated.Sift all-purpose flour, whole-wheat flour, baking soda, baking powder and 1/2 teaspoon salt together in a medium bowl. Gradually add the flour mixture to the butter mixture, beating on low speed until incorporated, about 2 minutes, stopping to scrape down sides of bowl as needed. Using a spatula, stir in chopped chocolate until combined. Let the dough rest, uncovered, at room temperature for 20 minutes.Meanwhile, preheat oven to 375°F. Line 3 baking sheets with parchment paper.Using a 1 1/2-inch cookie scoop or 1 1/2 leveled tablespoons, scoop and drop the dough 2 inches apart on the prepared baking sheets. Sprinkle evenly with flaky sea salt.Bake the cookies in 3 separate batches until golden, about 10 minutes per batch. Let cool on the baking sheet for 5 minutes. Transfer to wire racks and let cool completely, about 30 minutes.TipsTo make ahead:Store baked cookies in an airtight container for up to 2 days.
Melt butter in a medium, heavy saucepan over medium heat; cook, stirring occasionally, until the butter begins to turn golden brown and smells nutty, 6 to 8 minutes. Remove from heat and let cool, uncovered, for 10 minutes.
Transfer the butter to a large bowl. Add brown sugar and granulated sugar; beat with an electric mixer on medium speed until well combined, 2 to 3 minutes. Add eggs, 1 at a time, beating on low speed until just incorporated after each addition. Add vanilla; beat until just incorporated.
Sift all-purpose flour, whole-wheat flour, baking soda, baking powder and 1/2 teaspoon salt together in a medium bowl. Gradually add the flour mixture to the butter mixture, beating on low speed until incorporated, about 2 minutes, stopping to scrape down sides of bowl as needed. Using a spatula, stir in chopped chocolate until combined. Let the dough rest, uncovered, at room temperature for 20 minutes.
Meanwhile, preheat oven to 375°F. Line 3 baking sheets with parchment paper.
Using a 1 1/2-inch cookie scoop or 1 1/2 leveled tablespoons, scoop and drop the dough 2 inches apart on the prepared baking sheets. Sprinkle evenly with flaky sea salt.
Bake the cookies in 3 separate batches until golden, about 10 minutes per batch. Let cool on the baking sheet for 5 minutes. Transfer to wire racks and let cool completely, about 30 minutes.
Tips
To make ahead:Store baked cookies in an airtight container for up to 2 days.
Originally appeared: EatingWell.com, November 2020
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Nutrition Facts(per serving)161Calories8gFat19gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
