If you have never made cookies with brown butter, may I suggest that you New Years Resolve to do so. Two types of chocolate chunks in this recipe - semi-sweet and bittersweet - paired with the richness of the brown butter, provide a level of complexity for this twist on a traditional favorite.
Ingredients
6 T unsalted butter
2 T canola oil
.75 c packed light brown sugar
⅔ c sugar
1.25 c flour
.75 c whole wheat flour
1 t baking powder
.5 t kosher salt
.5 t vanilla
2 eggs
3 oz semisweet chocolate, from a baking bar, chopped in to .25" squares (about .5 c)
2 oz dark chocolate, chopped in to .25" squares (about ⅓ c)
Instructions
Heat oven to 375. Spray an 8" x 8" pan with cooking spray.
In a small saucepan over medium-high heat, heat the butter. When it is almost all melted, turn the heat down to medium. Cook for a few minutes more, until the butter starts to develop brown flecks. When it does, remove the pan from the heat, and add the canola oil. Set the mixture aside to cool.
Place the sugars and butter/oil into a mixing bowl, and beat at medium speed until they are combined.
Add the vanilla and eggs, beat again until combined.
Add the flours, baking powder, and salt, making sure to "smush" the baking powder and salt in with the flour so the baking powder can activate, and mix again, just until combined.
Stir in the chocolate chunks.
Fill the pan with the batter. Sometimes I use a large cookie scoop to distribute the batter into the pan more evenly, and then spread the large scoops into each other with a spatula just before popping it in the oven.
Bake for about 25 minutes, or until the top lightly browns.
Cook before cutting in to small squares.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2015/12/31/brown-butter-double-chocolate-chunk-cookie-bars/