Valerie was missing Bake 52 so she decided to pick a dessert this week. I'm always on board with those kinds of ideas. But then I remembered that this would be a healthier version of a dessert. I'm fine with having fruit for dessert or something light but I'm not always a fan of turning a classic dessert into a healthier version. I figure if you're going to eat a chocolate chip cookie, then just eat a chocolate chip cookie, don't be a pansy about it. I expected to open the cookbook and find some weird substitutions in the recipe. At least some applesauce or pureed prunes for the fat in the cookies. Nope. What I found was a pretty normal cookie recipe. It left me wondering if these were in fact healthier? At some point I'm going to have to do a comparison with my regular chocolate chip cookie recipe and see what the real difference is. The book does a comparison but I'm not really sure what they were comparing this recipe to.
According to the book, the reduced the amount of butter and made up for it with the addition of some brown butter. I don't have any pans that aren't non-stick so I just used my microwave and a glass bowl. This was after I added the regular butter to stir it in.
It seemed like my dough was a little less stiff than the dough in the photos. I used my scale to measure the flour in hopes that it would be spot on but ?
As a result of the looser dough, my cookies were a little more flat than the picture in the book. They were still pretty good.
They had a slight crunch on the edges while the center was softer and moist. The next day, the cookie texture was slightly different, more of a chewy/soft combo but they were still really good. I didn't expect them to dethrone my favorite chocolate chip cookie recipe and they didn't, but no one was complaining. We all really liked them. And you can never have too many good cookie recipes.
If you'd like to try the recipe, you can visit the blog of our hostess for the week, Valerie.