Browned Butter Chocolate Chip Cookies, THM XO, SF

These chocolate chip cookies are rich with the nutty browned butter, milk chocolate chips, and the sprinkle of coarse salt. Browning the butter adds a caramel flavor….which is outstanding.

There are two chill times with this recipe. The first is when the browned butter needs to chill and solidfy before you proceed with the recipe. The second is the cookie dough balls. I prefer to chill them for 30-45 minutes before I bake them. They just get better that way…..my opinion!!!

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You may wonder this recipe uses sprouted Flour. Sprouted Flour is considered healthier than regular flour. It is made from whole grain kernels that have been sprouted before being milled. This changes the nutritional profile and is more easily digested compared to regular flour made from unsprouted grains. There are various kinds of sprouted flours. Regular Sprouted Flour is made from hard red wheat but you can also purchase sprouted White Whole Wheat Flour.

Brown butter is a Pennsylvania Dutch thing….it is often poured over homemade noodles, mashed potatoes, and veggies. Browning the butter brings out a rich flavor. Be sure to scrape all of the dark bits our of the frying pan. They have some of the best flavor.

Browning the butter:

In a frying pan, melt the butter over medium heat. Allow the butter to simmer until it is golden brown. Watch it carefully as it does splatter somewhat and can burn.

Pour the butter into your mixing bowl, scraping all the browned bits into the bowl as well. Allow the butter to cool until it is semi-hardened.

In the mixer bowl combine the Lakanto Monkfruit/Allulose Sweetener, Brown Sugar Sweetener Substitute, or THM Gentle Sweet, and egg. Mix for 3-4 minutes until it is creamy.

Add Vanilla extract, Sprouted Flour, Baking Powder, and baking soda together until smooth. Add chocolate chips. Mix again.

Scope cookies into 18 balls. Sprinkle with coarse salt. Refridgerate for 30-45 minutes.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place chilled cookies balls on the baking sheet. Bake cookies dough balls for 8-10 minutes. Remove from the oven while they are still soft and cool on a rack.

I used Lily’s Milk Chocolate Chips which you can find at Walmart. Bake Believe and Lily’s are the two kinds that I can find locally. ChocZero and Whole Foods carry suagr-free chocolate chips as well.

This cookies are so good, soft and chewy. There is not salt in the dough because of the coarse salt sprinkled on the cookies before they are baked. This makes the cookies incredible.

Browned Butter Chocolate Chip Cookies, THM XO, SF

• 8 tablespoons unsalted butter
• 1/2 cup Lakanto Monkfruit/Allulose Sweetener
• 1/4 cup Brown Sugar Sweetener Substitute, or THM Gentle Sweet
• 1 large egg, room temperature
• 1 teaspoon Vanilla extract
• 1 1/4 cups Sprouted Flour, fluff the flour with a spoon and spoon into the cup.
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon baking soda
• 3/4 cup sugar-free chocolate chips
• Coarse Pretzel Salt
• Browning the butter: In a frying pan, melt the butter over medium heat. Allow the butter to simmer until it is golden brown. Be careful as it does splatter somewhat. Pour the butter into your mixing bowl, scraping all the browned bits into the bowl as well. Allow the butter to cool until it is semi-hardened.
• Mixing the cookie dough: In the mixer bowl combine the Lakanto Monkfruit/Allulose Sweetener, Brown Sugar Sweetener Substitute, or THM Gentle Sweet, and egg. Mix for 3-4 minutes until it is creamy. Add Vanilla extract, Sprouted Flour, Baking Powder, and baking soda together until smooth. Add chocolate chips. Mix again. Scope cookies into 18 balls. Sprinkle with coarse salt. Refridgerate for 30-45 minutes.
• Baking: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place chilled cookies balls on the baking sheet. Bake cookies dough balls for 8-10 minutes. Remove from the oven while they are still soft and cool. 18 cookies

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. If you are interested in sourdough baking, the hard cover, spiral bound It’s all About Sourdough has all the instructions you need to have a successful baking day. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

This blog post has affiliate links. When you purchase through these links I receive a few pennies but your price doesn’t change. This helps keep this blog updated with new recipes. I do thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.

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I love my Kitchen Aid Mixer. It works wonderful to mix these cookies.

Sprouted Flour

Sprouted White Whole Wheat Flour

Lakanto Monkfruit/Allulose Sweetener

Baking Powder

Vanilla extract

Coarse Pretzel Salt

Cookie Scopes

Measuring Spoon Set

These are my favorite Measuring Cups.

Baking sheets

Parchment paper is a very handy item in a kitchen. It saves in clean up and you can slide the entire sheet onto the cooling rack.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

If you need a sweetener that will win you family over, try Gentle Sweet. It has the best taste of all sweeteners.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. If you are interested in sourdough baking, the hard cover, spiral bound It’s all About Sourdough has all the instructions you need to have a successful baking day. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.