Forever I shall remain a fan of the humble chocolate chip cookie. And forever I will be trying all of the variations on said cookie. The chocolate chip cookie: a simple phenomena, yet there are a zillion different variations out there, and everyone claiming that THIS is the BEST, or their ULTIMATE FAVOURITE SUPREME DREAM cookie. Well I apologize, but I love them all. Whenever I see a new recipe for chocolate chip cookies, no matter how awesome the ones I have made previously were, I want to try this new recipe. I want them ALL!
And so when I found a recipe for "Whole Wheat Chocolate Chip Cookies" which claimed that the use of whole wheat flour had not a thing to do with healthiness, but all the things to do with depth of flavour, I was sold. Think about a slice of bread. There is white bread, which holds a certain nostalgia and blank canvas for other ingredients. However there is also multigrain bread which, in most cases, can add a lot of flavour. Don't think about trying to be healthy, think about flavour.
Anyways these cookies are not shy on butter and sugar, so yeah healthy is not the point here. Not the point guys. But it does make me feel better about wanting to eat cookies for breakfast... (a thing that I do quite frequently)
As I was daydreaming about how whole wheat flour could change the chocolate chip cookie game, I thought, why not double-deepen the flavour by also using brown butter too? Nutty browned butter + whole wheat flavour ... must equal greatness. Am I right? We have already learned about my love of brown butter in the last post. You knew this was going to happen.
Because of the brown butter and the fact that you must chill the dough overnight, these cookies require a small amount of planning ahead. But they are oh so worth it! Also, if one does not plan for anything else, one must always plan for cookies ;)
Whole Wheat Brown Butter Chocolate Chip Cookies
Recipe slightly adapted from Jessica Fechtor
found in her amazing book, Stir
Happy baking :)