Brown-butter doubly delicious crazy cookies

Ingredients

• 6 Tbsp unsalted butter (do not replace with margarine!)
• ¾ cup brown sugar
• ¼ cup sugar
• 6 Tbsp canola oil
• 1 egg + 1 egg yolk
• 2 tsp vanilla extract
• 1¾ cups whole wheat flour
• ½ tsp baking soda
• 2 pinches of salt
• ¼ cup unsweetened cocoa powder
• 1¼ cups chocolate chips

Directions

1. Preheat oven to 325 F/ 160 C. Line a baking sheet with parchment paper and set aside.

2. Heat a saucepan over medium-low heat and add butter. To brown the butter, whisk (almost) constantly until brown bits appear on the bottom, then remove and let cool completely. (If it’s your first time, this is a nice primer.)

3. Once cool, pour into a large mixing bowl with sugars and whisk until completely smooth. Add the oil, egg and egg yolk, whisking until combined, then add in vanilla and mix one more time.

4. Separate the butter mixture into two bowls. If you have a kitchen scale, you can do this by weight. I poured the whole thing into a measuring cup and then poured half into each bowl.

5. In Bowl A, add 1 cup flour, ¼ teaspoon baking soda, and a pinch of salt, then mix until a dough forms, using your hands if necessary. Fold in half of the chocolate chips. Set aside. Now your chocolate chip cookie dough is ready.

6. In Bowl B, add the remaining ¾ cup of flour and ¼ teaspoon of baking soda, plus the cocoa powder and the other pinch of salt. Mix until a dough forms and fold in the remaining half of the chocolate chips. Now your double fudge cookie dough is ready.

7. Roll each dough into 12 balls (about an inch thick) so you end up with 24 total between the two doughs. As this photo illustrates, pull each ball apart into two more or less equal halves.

8. Now take one chocolate chip half and one double fudge half, and lightly press the smoother ends together, one on top of the other. The rough edges (which you see facing upwards in the photo above) should be facing outwards on the top and bottom. Place the now-doubled cookies on the baking sheet about 2 inches apart.

9. Bake 10-12 minutes, or until cookies are a little soft in the middle and golden around the edges. Let cool completely and taste soon afterwards for best flavor. (They’re still delicious a day or two later. Beyond that, I can’t say.)