Thin and chewy, with nutty brown butter undertones and loaded with chocolate chips, these wholegrain cookies are only 112 calories and a cinch to throw together.
I went to bed last night with all the good intentions of waking up and whipping up my 3 ingredient peanut butter banana pancakes (don’t worry, those are still on the menu in the near future) However, as I sipped my first of many cups of coffee and tried to will my body and mind to workout (I love how I feel the rest of the day when I start my morning with a workout but geez, the body is NOT made for squats that early!!) all I could think about were chocolate chip cookies. And not the thick and hearty oatmeal breakfast cookie kind but the thin and chewy, melted chocolate all over your fingers, tall glass of milk kind of cookie. So I made myself a deal. Workout= Cookies. Done and done!!!
Some cookie cravings must be satisfied and this was such a time. First things first, I wanted these cookies to be done… well…. NOW, so it was super important for me to whip up a cookie dough that didn’t require any chill time. Second, I wanted to make these as healthy as possible without sacrificing any flavor or that all important chewy cookie texture.
I used mostly white whole wheat flour to incorporate some whole grains and fiber. I was also able to reduce the butter to 6 tablespoons and the brown sugar to 3/4 cup. Browning the butter to a rich caramel color gives the cookies nice nutty undertones and using brown sugar adds even more flavor while helping retain that chewy texture. Actually a few factors contribute to the chewiness. NOT chilling the dough, the addition of honey, the baking soda and baking powder ratios and of course accurate measurement of the flour. When measuring the flour, take a spoon and spoon the flour into the measuring cup making sure not to pack it down. Oh and one more thing, do not, do NOT overbake!!!!! They’ll look a tad underdone when you remove them but not to worry, they’ll finish cooking as they cool on the baking sheets. So there you go, chewy chocolate chip, brown butter cookies ready to devour in under 30 minutes. And, as if you need any more convincing, they’re only 112 calories a piece!!!
Chewy Chocolate Chip Cookies
Yield: 28 cookies
Prep Time: 15 minutes
Cook Time: 7 minutes
6 tablespoons salted butter
3/4 cup packed brown sugar
2 tablespoon honey
2 large eggs
1 teaspoon vanilla extract
1 1/2 cup white whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 semisweet chocolate chips
Preheat oven 350
In a small sauce pan on a low/ medium-low heat, begin melting butter. Stir frequently.
Once butter is fully melted, continue stirring almost continuously until butter turns a dark and rich caramel color. Set aside to cool.
In a small bowl, combine flours, baking powder and baking soda. Set aside.
Using a medium sized mixing bowl, beat together sugar, honey, eggs, and vanilla until smooth.
Beat in melted butter.
Pour in the flour mixture and continue beating until smooth.
Add in the chocolate chips (set aside 2-3 tablespoon for topping if you like) and beat until fully incorporated.
On baking sheets lined with parchment paper, drop rounded tablespoons of dough. These cookies will spread (part of the thin and chewy experience) so make sure you don't crowd them. I placed 8 spoonfuls of dough per standard sized cookie sheet.
Bake for 6-7 minutes. Do not overbake. Remove from oven when they still look slightly underdone and allow to cool for 10 minutes before removing.
Nutrition Facts Servings 28 Amount Per Serving Calories 112 Total Fat 5g Saturated Fat 3g Monounsaturated Fat 1g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 20mg Sodium 50mg Potassium 27mg Total Carbohydrate 17g Dietary Fiber 1g Sugars 10g Protein 2g