"come to the darkside, we have cookies..." ~V
Baking allows me to get all creative and to pull stuff out of my arsenal of secret weapons...
And create goodies such as Chocolate Chunk Cookies with brown butter and pecans*...and, yes, there was a batch without the pecans for the picky one...erm, for the Love of My Life. Whole wheat flour, Smart balance butter, egg beaters and dark chocolate? They're like health food!
It's actually a combination of recipes and something I read about in Cook's Illustrated. I really don't follow directions well and I really, truly dislike being told what to do (amazing I made it through four years in the military!) so I take what I like, discard what I don't and add what I want. There's always the chance that something is going to explode and that makes my baking just that much more exciting...that and the Bon Jovi apron.
*recipe if you just can't resist...
2 1/2 cups flour (I use 1 1/2 cups white and 1 cup whole wheat)
1 tsp baking soda
1 tsp salt
1/2 cup white sugar (yes--just add the sugars with everything else...don't waste time with the whole "cream together sugars and butter--it just takes longer to be cookies that way!)
1 cup brown sugar (don't attempt to sift this--it's not pretty)
1 cup butter--divided. Brown one half in a skillet--watch it closely because once it starts to brown it's like a nano second from Brown to Burnt. It's an extra step but it makes such a difference in the finished cookie--just don't taste the raw dough or you'll find yourself unable to stop...or so I've heard. Once brown and emitting a delightful nutty aroma add it to the other 1/2 cup of butter, stir in 1 tsp vanilla and dump everything in with the flour/sugar mixture.
Add 2 eggs (beaten if using real eggs--I use egg beaters and I've adjusted the flour amount accordingly. Real eggs...maybe cut out 1/4 cup of flour)
Stir until just combined then add a 11.5 ounce bag of chocolate chunks and 1 cup of nuts of choice.
Put the cookie dough in the 'fridge while oven preheats to 375.
I have a 1 ounce scoop I use for cookies. Or just use the old fashioned tablespoon method--the chilled dough insures that these don't spread out a whole lot. Bake 10-11 minutes--just until brown along the edges. Cool in pan for a couple of minutes just so they don't break up when taking them off. Enjoy!