Jan 18

Brown Butter Chocolate Chip Cookies

Skinny and Delish Chocolate Chip Cookies


I love, love, love this recipe! I first found a similar recipe on America’s Test Kitchen, It looked like such a great recipe but it needed to have some of the fat and calories cut a little. I played around so many times to get it right and I think I achieved it. I wanted to use all butter and not substitute with anything else for this so it would really taste like an authentic chocolate chip cookie. I cut down on the butter and the secret is to brown the butter first to bring out a full rich flavor. I also cut down on the chips but you wouldn’t know  because by using mini chips they seem to spread out and give each bite of the cookie a nice chocolate taste.

One more thing: I used half all purpose flour and half whole wheat pastry flour ( I love using whole wheat pastry flour because it is so soft and light). Remember, don’t use whole wheat flour because it is heavier and is usually used for breads. I hope you enjoy these cookies as much as my family does.

Nutrition: per 2 cookies – calories 155, fat 6.3, carbs 27. fiber 1  protein 1.4


Chewy and Crunchy Chocolate Chip Cookies

Makes 24 cookies


  • 1/2 cup all purpose flour.
  • 1/2 cup whole wheat pastry flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 5 tbsp butter
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 extra large egg white
  • 1 1/2 tsp vanilla extract
  • 1/3 cup semisweet chocolate chips



Preheat oven to 350 degrees and have your cookie sheet ready with parchment paper.

Important note: To get the best cookie, you must bake one batch at a time on the middle rack of the oven.

  1. In a small skillet/pan, brown 3 tablespoons of the butter until golden brown. This takes about 3 minutes or so. You will smell the nutty aroma. Mmmmm, it’s wonderful! When done, pour into a large mixing bowl; scrape everything out from that pan … you want all of that nutty flavor. Whisk in the remaining 2 tablespoons of butter until melted.
  2. Whisk the sugar and vanilla into the butter until well mixed. Whisk in the egg white. Make sure it is nice and smooth. Let the batter stand about 5 minutes and whisk again for 20- 30 seconds.
  3. Change to a rubber spatula and mix in the flours, baking soda and salt. Now stir in the chips. Let batter sit another 5 minutes.
  4. Stir batter once or twice. Batter will be thick. Take 2 teaspoons of batter, roll into balls and lay them onto parchment paper. Gently press each cookie with the bottom of a glass or with your palm to flatten them a little.
    You will have 12 cookies on the cookie sheet. If you have a 2 teaspoon cookie scoop that’s great! It makes perfect scoops every time and is what I use to control cookie size. If you go to my favorite things I will tell you which one I like and where to purchase one (coming soon).
  5. Bake for about 9 minutes or until cookies are a very light brown and a little puffy. Turn the pan around half way through baking time.
  6. Let the cookies cool on the baking sheet for about 10 minutes (if you can wait that long). Bake your next sheet of 12 cookies.

Enjoy this fabulous cookie!

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