We need cookies to celebrate the new Modern Homestead Mama!
These cookies are chewy and deeeeelicious. Don’t even ask how much butter they’re made with. Just eat them…in moderation.
I’ve been holding these cookies out on you guys for a couple months now. This was actually the first recipe I made and photographed when we moved back to Charleston. I just love this rustic baking sheet that my mother-in-law has. I may have to take it with me when we move out and buy her a new one. Fair trade, right?
Anyway. These cookies are delicious and quite decadent. But, since we’re celebrating, I figured we could splurge a little bit with a little butter.
I need another one!
Whole Wheat Chewy Chocolate Chip Cookies
These cookies are chewy and deeeeelicious. Don't even ask how much butter they're made with. Just eat them…in moderation.
Ingredients
Method
- Preheat the oven to 375°F and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk the flour, baking soda and salt together.
- In a sauce pan over medium high heat, cook 8 tablespoons of the butter, whisking constantly until the butter has browned. This will happen fast once hot enough. Remove from the heat and stir in the remaining 7 tablespoons of butter until melted.
- Stir in the brown sugar, sugar and vanilla until combined.
- Quickly beat in the eggs, only for 30 seconds until just combined. Allow the mixture to rest for 5 minutes. Then, beat the egg mixture again for another 30 seconds.
- Carefully fold in the flour mixture until the flour just blends in. Fold in all the chocolate chips.
- Scoop by the 2-3 tablespoons and place on the baking sheets at least 2 inches apart.
- Bake for 12-14 minutes until the edges and tops are light brown. Allow the cookies to cool for 5 minutes on the baking sheet, then cool completely on a cooling rack.
