Really…I’m not on a tangent about BESTS all of a sudden, it just happens that after a discussion on how I best like to make mashed potatoes that I wanted to post these cookies. I have tried so many recipes that people proclaim as the best. Whether they really think they are or are simply trying to get some Google juice from claiming they are, I had just never had a chocolate chip cookie that was unique enough to garner that praise.
I mean I’ve really tried and I’ve had some really good versions in the effort. I’ve tried the New York Times cookie inspired by Jacques Torres and admit that a bit of salt is a super idea. I’ve also made the chocolate chip cookies from David Lebovitz and Alice at Savory Sweet Life that I’ve seen highly praised and they too are really, really good. BUT. Yes, but… I have never had a cookie that made me want to shout it from the rooftops…these are the BEST! Granted I live in a city that could be renamed #CookieFail due to high altitude issues so I’ve long grown accustomed to seeing cookies that look fabulous elsewhere but are a bas relief of chips and nuts here when the dough falls flat. Crispy on the outside and chewy on the inside? I sure as heck better get them straight to a storage tin for that to be the case…cookies dry out here so quickly that leaving them at room temperature even briefly can spell doom. I should write a cookbook titled, ‘From Cookie to Biscotti in One Easy Step.’ It would be a short book; one page really. Simply let them sit out in a high altitude kitchen for 1 hour. Done.
What makes these so different then? How did they qualify? Well, first…did you read that title? They are made with brown butter. Isn’t everything better with brown butter? I use KerryGold Butter for my baking and it is a favorite right out of the package but taking it to a brown butter stage? Oh my. Just be careful to not only watch but smell the butter; it can go from a fabulous brown nutty state to burned quickly. I know these things.
I also love molasses in cookies…it ads such a warm note. You could say that molasses and granulated sugar are the same as brown sugar but I think it’s MUCH more better (No that is not a grammatical error, it is simply a statement of fact!). Yes, they are both brown but mixing them yourself really does up the flavor profile of molasses. Um, um, good. That little bit of extra moisture can’t be all bad either in our cookie to biscotti environment either!
These cookies are a mutt for sure. I first saw Cake Duchess modify a recipe from Joy the Baker that was inspired by Alton Brown who suggested using bread flour for cookies. I’ve taken something from all of those resources and added my own. While tagging these as #Irene cookies because our beloved #baketogether leader Abby Dodge struggled with that massive storm, I was also keenly aware of friends dealing with #TXWildfires. So I’ve combined a great cookie with a hurricanish swirl of chocolate that I topped with some toasted walnuts in consideration of the toasting of Texas. Altogether just one fabulous cookie and to my mind? The best chocolate chip cookie ever!
For all of the modifications I have to take to get the kind of results I crave, the one thing I’ve found that helps both the texture, the rise and the taste? Freezing the dough. That’s right. I started freezing cookie dough years ago so that I am not tempted to eat an entire batch all by myself in two days. What I’ve found is that the freezing not only helps with texture and achieving results that are not so flat but that the flavors meld more and just taste better. Who doesn’t want that?
Ingredients
- 2 sticks unsalted butter
- 2 cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 1/4 cup plus 1 teaspoon dark molasses, not blackstrap
- 1 egg
- 1 egg yolk
- 1 1/2 tsp vanilla
- 2 cups dark chocolate chips or chunks for cookies
- Extra chocolate for garnish, melted (optional)
- Toasted chopped walnuts for garnish (optional)
- Maldon Sea Salt Flakes
Preparation
- Preheat your oven to 350 degrees F.
- Brown the butter in a heavy-bottom medium saucepan over medium-low heat. Pay close attention...it can be hard to see the browning with the foam on top. I can usually tell when I can start to smell the nuttiness come out. About 3-5 minutes; a bit longer when I use KerryGold.
- In a medium sized bowl, sift together the flour, salt, and baking soda. Set aside.
- In mixing bowl, mix the granulated sugar and molasses until thoroughly combined.
- Once the butter has cooled to lukewarm, add it to mixing bowl with sugar and cream on medium speed for about 3 minutes.
- Add one egg and mix well. Add the yolk and vanilla and mix until well combined.
- Spoon the flour mixture in gradually until thoroughly combined.
- Stir in the chocolate chips.
- Chill the dough for about 20 minutes, then scoop onto parchment-lined baking sheets. (To freeze, scoop dough onto baking sheets and freeze. Store in ziploc bags).
- NOTE: If topping with Maldon sea salt, sprinkle top with a few crystals now, before baking)
- Bake for 8 to 10 minutes until set; longer if using frozen dough (I add about 3 minutes to my baking time).
- Pay close attention! These cookies are already brown from the browned butter and molasses so visual appearance and scent is more important than color.
- Cool completely.
- Garnish with optional chocolate and walnuts, let chocolate harden and store in airtight container.
Notes
When I'm not doing hurricane swirls and toasted walnuts, I'm normally going to just sprinkle on a bit of sea salt but did not use this time.


















{ 47 comments… read them below or add one }
Just out of curiosity, what brand of molasses did you use? The best I can fun is Grandma’s brand and it smells very bitter- even after I added it to the sugar. Thanks!!
That’s the brand I have too Kim. Regular unsulphered it what it says. I just took a taste and I couldn’t discern any bitterness in the bottle I have; wondering if it can go bad?
What an amazing recipie….I can’t wait to try it! I read your response to Allison regarding the recipies here not being adjusted for high altitude; however can you tell me if this particular recipie works above sea level as is or what adjustments you’ve made to it? If that information is beyond the scope of this blog I apologize for asking, I just haven’t had much luck making adjustments to recipies on my own. I’m leaving it to the pros from now on! Also, I looked under recipies and didn’t see a section that I thought would be related to high altitude. Am I overlooking it?
I make pretty standard adjustments when I bake; one thing that seems to help is to raise the temp of the oven by 10 degrees more than the recipe calls for and then also check for doneness earlier. I think the higher heat helps the baked goods to set before they can fall. I also eliminate about a fourth of the required leavening agents recipes call for; truth is I measure out for a recipe and then scoop about a fourth back out of the measure; so it’s never a precise amount!
Here’s the link for some high altitude tips; it takes some practice, some patience and I think more than anything? The ability to deal with some failures..it’s an imperfect science that changes with every 1000 feet!
Good Luck!
http://www.creative-culinary.com/recipe/high-altitude-baking/
You mention freezing the dough after scooping it onto the baking sheet and storing it in a ziploc bag. Are there ziploc bags large enough to enclose a baking sheet? I have a very small freezer that won’t accomodate baking sheets – could I freeze the dough in a tupperware and scoop it out afterwards? Thank you for posting so many high altitude recipies. I thought I was going to have to give up baking after moving to the mountains.
Once the individual scoops freeze Allison; remove them from the baking sheet and store them in your tupperware container. Freezing them first keeps them from freezer back together in one mass but once frozen they can touch again!
One word of caution…I cite recipes as if made as sea level since I have readers all over; I make revisions to them for my own use but the blog is not a ‘high altitude; recipe per se. I do have a section for high altitute under recipes that might help with some tips on revisions.
I can think of many reason to love this recipe and to try these cookies. Being a practical gal, my top reason for today is that I have way too much bread flour sitting in my cupboard, courtesy of my husband’s pizza making celebrations. Can’t wait to tell him why his bread flour is gone!
Laura @MotherWouldKnow Most Recent Post: Pasta myths and tips in honor of National Pasta Day
Laura…you cook like I do. What do I have and what can I make with it. I hoped you tried the molasses chocolate chip cookies. I was lucky to get to try one of the finished product since I could have finished off the dough I’m pretty sure. :)
Absolutely gorgeous. I love molasses cookies. I love chocolate chip cookies. I LOVE browned butter. I do believe these cookies are a total win for me!
I reluctantly have to agree with you re the advantages of freezing (or at least refrigerating) cookie dough before use – it really does result in a significantly better cookie (or biscuit as we refer to them here in Oz). It is just so very difficult to wait on some days, though. I can’t wait to try these – burnt butter has such a delicious nutty flavour, molasses makes for a rich darkness and a sprinkle of sea salt has found it’s welcome way onto a lot of my choc chip cookies of late – it all sound just perfect!
Amanda Most Recent Post: Growing a Better Future
Not that I haven’t found a few get into the oven after ‘only’ some refrigeration but if I can plan ahead…it does make a difference. And you got it…the butter and molasses just take them over the top of normal. Thanks for visiting!
Brown butter…molasses..this surely is a winner recipe! Love the crispy crust and the chewy texture..have to try out brown butter in cookies.
Sanjeeta kk Most Recent Post: Fruit & Nuts Cookie Bars – An Easy Dessert and a Perfect Festive Sweet Recipe
Browned butter, you say? Well then count me in! I’m really easy that way.
Lori Most Recent Post: Marinated Fresh Vegetable Salad
I love molasses and was ages that I want to find a good cookie´s recipe with molasses- I think I found it
Sylvia@bascooking Most Recent Post: whoopie, whoopies and all the colors of spring
My ‘best’ have ginger in them as well – like a gingersnap. Love the addition of molasses.
You know, I’m not a big fan of molasses, but these are some BEAUTIFUL cookies. And my hubby would like them!
Natalie Most Recent Post: Sweet days
These look and sound amazing!
Kathleen Most Recent Post: S’more Bars
Thanks for sharing your lovely recipe with us. You’ve definitely gone to a lot of trouble and research to perfect them and they look wonderfully good as a result! :)
Lorraine @ Not Quite Nigella Most Recent Post: The Magic of Jasper, Canada
mmmm I’d love these!
Angie–Bigbearswife Most Recent Post: Creamy Corn Chowder
These look amazing B! And I LOVE the sea salt flakes.. the perfect flavor contrast.
You had me at browned butter, enough said. :-)
Sylvie @ Gourmande in the Kitchen Most Recent Post: polenta with fresh tomatoes and parmesan crisps | polenta made easy
Hi Barb!!
I have to agree.. these cookies definitely deserve the title “Best”!!! You are right – brown sugar and molasses and white sugar are NOT the same – like you I love the depth of flavor that molasses brings (and for altitude bakers, the moisture is a bonus!).
I wonder how using bread flour would work in other sturdy cookies for you – higher protein should help structure. Funny, but in my baking class, we made our cookies with pastry flour – which I def. don’t think would work at altitude!!
Gorgeous photos of these cookies too BTW!!
Nancy@acommunaltable Most Recent Post: Roasted Potatoes with Bacon, Pearl Onions and Sherry Vinegar
I’m actually going to try bread flour in another cookie soon; as my own test. I still did all of the assorted revisions I do for every cookie but with this at least they really seemed to work! Could that have been the answer all along?
These are so munchable and cute. I mean it truly is a cute cookie!!
Katrina @ In Katrina’s Kitchen Most Recent Post: Monster Mash Popcorn Mix
Thanks Katrina…they truly were a big favorite with me and all of my cookie monsters (neighbors who MUST know cookies are in the oven and appear at the door!).
Oh I love the way you think Barb! Brown butter, molasses, what could be better. The bread flour has caught my interest too. My tried and true cookie recipe is pretty traditional but you are making me want to play. I too freeze my dough; definitely makes a difference.
I think the notion of bread flour came from Alton Brown; there were so many players in this cookie I lost track! And yes…the freezing is good for more than just keeping them longer. Who knew?
Love molasses, but never used it in cookies. Sounds great! Baking cookies looks easy, but I don’t think it is. I’ve tried many recipes and most of them failed. Now I have a few recipes of cookies results of which I’m sure and I continually bake them changing their order. Yours is so inspiring, I must give it a try!
Until I started taking photos of cookies…it never mattered if they didn’t live up to my visual expectations as my kids and friends didn’t really care. Taking photos for this blog makes me really try to get a look that I don’t have to excuse to high altitude!
I’ve had many cookies that are good but best is really hard to define. I suppose it’s more of a feeling that you get when you bite into that particular cookie. However, I got a tingling sensation from just looking at your photos, so I’m definitely making these to confirm my reaction.
Isn’t that the truth Ken…and so subjective too. That’s why I say they’re MY best and I’m serious. They are. The dough even…so good!
Okay, these just sky-rocketed to the top of my “must-try” list. Just from the way they’d look, I’m certain I’d be shouting from the rooftops, too.
Cookin’ Canuck Most Recent Post: Crockpot Pear & Ginger Applesauce Recipe
I’m just glad I freeze the dough or I’m afraid I would have finished off an entire plate. I breezed through the ones I made pretty quickly. Too quickly!
The cookies look amazing! Can’t wait to try them!
Maria Most Recent Post: Bacon Wrapped Bratwursts
They are fabulous; though I’ve mentioned to others…for regular baking I actually think I like the simple finish with some sea salt. I wanted to add my #Irene and #TXWildfires touch to them but not required at all!
Yup, I can DEFINITELY say yummalummadingdong to these!!! Holy Guacamole woman! I don’t think it would be possible to stuff any more deliciousness into one cookie!
Fuji Mama Most Recent Post: 5 Reasons to Own Easy Chinese Recipes by Bee Yin Low
I knew you would appreciate them…I do not proffer yummalummadingdong to just anything!
If this isn’t the most unique and original chocolate chip cookie to come along in years (ever perhaps) then I don’t eat chocolate chip cookies! The recipe sounds fabulous and the cookies look delicous. Love your incorporation of the what’s been happening to some of your blogging friends and neighbours in these cookies.
Paula Most Recent Post: A New Canadian Blog Is Born!
The only problem with them is they are already dark so they do require some watching to determine when done. Other than that? Perfect in every way!
Who doesn’t love a great cookie. These look so good. I’m going to have to give these a try this Christmas. They look like the perfect addition to my gift tins.
Karen Harris Most Recent Post: A Day in the Country
Just absolutely loved them Karen. So much I had to physically pry the dough out of my own hands it was so good! :)
Those cookies sound just fabulous. I’m big fan of brown butter.
Baker Street Most Recent Post: Muffin Monday: Jam Filled Muffins
I added the #baketogether touches to some of them but most of them were just the cookie and the sea salt. Do that.
Oh YUM!! Love the browned butter!! Great recipe
I love brown butter cookies and I love molasses cookies, so these sound pretty perfect!
Lynda Most Recent Post: Sinfully Rich Chocolate Brownies
Those cookies must have a exquisite flavor! I really like the use of brown butter in that recipe.
Cheers,
Rosa
What a fabulous sounding cookie! Just thinking about molasses and browned butter with chocolate chips is making my mouth water. Love the little hurricane/wildfire swirl on top, too.
Lana @ Never Enough Thyme Most Recent Post: Bacon, Lettuce and Tomato (BLT) Pasta
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