Brown Butter and Molasses Chocolate Chip Cookies

Yields 4

Prep Time 40 min

Cook Time 10 min

Total Time 50 mins

Ingredients

    For the Brown Butter

    • 2 sticks unsalted butter

    For the Cookie Dough

    • 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

    Directions

    1. Preheat your oven to 350 degrees F.

    To Make Brown Butter:

    1. Melt the butter in a skillet over medium heat; stirring constantly. Watch carefully; the butter will foam and the solids under the foam will start to brown after 6-8 minutes,
    2. Remove from heat immediately when the butter begins to turn brown.
    3. Pour the butter into a shallow dish and chill until it's room temperature.

    To Make the Cookie Dough:

    1. In a medium sized bowl, sift together the flour, salt, and baking soda. Set aside.
    2. In mixing bowl, mix the granulated sugar and molasses until thoroughly combined.
    3. Once the butter has cooled to room temperature, add it to the mixing bowl with sugar and cream all together on medium speed for about 3 minutes.
    4. Add one egg and mix well. Add the yolk and vanilla and mix until well combined.
    5. Spoon the flour mixture in gradually until thoroughly combined.
    6. Stir in the chocolate chips.
    7. 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).
    8. NOTE: If topping with Maldon sea salt, sprinkle top with a few crystals now, before baking)
    9. Bake for 8 to 10 minutes until set; longer if using frozen dough (I add about 3 minutes to my baking time).
    10. Pay close attention! These cookies are already brown from the browned butter and molasses so visual appearance and scent is more important than color.
    11. Cool completely.

    Recipe Notes

    When I'm not doing hurricane swirls and toasted walnuts, I normally just sprinkle on a bit of sea salt but I didn't have any on hand this time and they were still amazing!

    SHARE THIS RECIPE
    © 2014 Creative Culinary. All rights reserved.
    Pin
    Share
    Tweet
    Yum
    Email