Chocolate Chip Cookies

10 T butter
1/4 cup pureed white beans
3/4 cup dark brown sugar
1/2 cup sugar
1 egg
1 egg yolk
2 tsp vanilla
1 cup whole wheat pastry flour or white whole wheat flour
3/4 cup all-purpose flour
1/4 tsp salt
1/2 tsp baking soda
1 cup chocolate chips


1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flours and baking soda together in medium bowl; set aside.
2. Heat 8 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 2 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg, yolk and pureed beans, whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.
4. Using a medium sized cookie scoop drop dough onto parchment lined cookie sheets
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, Transfer baking sheet to wire rack; cool cookies completely before serving.

Makes 24 cookies
4 points each