You know what makes moving way less stressful? Baking cookies instead of unpacking. Especially when they’re Kim Boyce’s whole wheat chocolate chip cookies.

Besides, I owe you all a cookie for all your nice comments about the move. Thanks, guys.
p.s. You can have two if you help me unpack.Brown Butter Whole Wheat Chocolate Chip Cookies(adapted from Kim Boyce’s Good to the Grain via Orangette) Makes about 18 cookies.
1.5 c. whole wheat flour (I used whole wheat pastry flour)3/4 tsp. baking powder1/2 tsp. baking soda3/4 tsp. salt1/2 c./1 stick unsalted butter, divided in half1/2 c. brown sugar1/2 c. sugar1 egg1 tsp. vanilla1 3.5 oz bar of bittersweet chocolate, chopped or 1 1/4 c. chips
Notes: The brown butter is something I saw on America’s Test Kitchen. It gives the cookie a little more butterscotch flavor and chew. I also gave the taste test-winning Ghiradelli’s 60% cacao bittersweet chips a try. (Still prefer the bar.)
Preheat oven to 350ºF and line a baking sheet with parchment paper. In a small saucepan over medium heat, melt half the butter. Whisk or swirl it in the pan until nutty and dark honey in color. 
Pour the brown butter into a large bowl and mix in the cold butter and sugars. Let this sit for 10 minutes, whisking every few minutes. Stir in the egg and vanilla, then fold in the flour and chocolate. 
Scoop the dough onto the pan, 2-3 TB per cookie. Bake until golden brown around the edges but still soft in the middle, about 12-15 minutes. Slide the parchment onto a cooling rack.

You know what makes moving way less stressful? Baking cookies instead of unpacking. Especially when they’re Kim Boyce’s whole wheat chocolate chip cookies.

Besides, I owe you all a cookie for all your nice comments about the move. Thanks, guys.

p.s. You can have two if you help me unpack.

Brown Butter Whole Wheat Chocolate Chip Cookies
(adapted from Kim Boyce’s Good to the Grain via Orangette
Makes about 18 cookies.

1.5 c. whole wheat flour (I used whole wheat pastry flour)
3/4 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/2 c./1 stick unsalted butter, divided in half
1/2 c. brown sugar
1/2 c. sugar
1 egg
1 tsp. vanilla
1 3.5 oz bar of bittersweet chocolate, chopped or 1 1/4 c. chips

Notes: The brown butter is something I saw on America’s Test Kitchen. It gives the cookie a little more butterscotch flavor and chew. I also gave the taste test-winning Ghiradelli’s 60% cacao bittersweet chips a try. (Still prefer the bar.)

Preheat oven to 350ºF and line a baking sheet with parchment paper. In a small saucepan over medium heat, melt half the butter. Whisk or swirl it in the pan until nutty and dark honey in color. 

Pour the brown butter into a large bowl and mix in the cold butter and sugars. Let this sit for 10 minutes, whisking every few minutes. Stir in the egg and vanilla, then fold in the flour and chocolate. 

Scoop the dough onto the pan, 2-3 TB per cookie. Bake until golden brown around the edges but still soft in the middle, about 12-15 minutes. Slide the parchment onto a cooling rack.

  1. aspiraachupar reblogged this from xobreakfast
  2. d0rki3times reblogged this from xobreakfast
  3. dirtandhoney reblogged this from xobreakfast and added:
    making these today
  4. poisonivysinful reblogged this from xobreakfast
  5. xobreakfast posted this

xo breakfast