Nothing quite compares to the scent of fresh baked cookies. A favorite of mine since childhood. Of course it helps when your mother makes the best cookies around! Seriously, ask any of my friends and they’ll tell you the same.
I was already planning to make chocolate chip cookies when I came across this recipe from Joy the Baker, which puts a few twists on the classic recipe. Intrigued by the brown butter (which I love by the way), I thought I would give these a shot and see how they compare to the traditional Tollhouse version.
Of course they were excellent! The warmth and nuttiness of the brown butter combined with a touch of molasses and bittersweet chips really bring a whole new life to this family favorite. Not to mention the addition of sea salt to make you feel extra fancy. Fantastic layers of flavor yet still easy to whip up. Joy’s recipe takes something so simple and really kicks it up a notch.
Let me know if you’d like to see any other classic treats revamped. Or better yet, any ideas for holiday baking!
Brown Butter Chocolate Chip Cookies
Description
Amped up version of a classic cookie.
Yields 3 dozen cookies.
Ingredients
- 1 cup unsalted butter, room temperature, divided
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon molasses
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup bittersweet chocolate chips
- 1/2 cup coarsely chopped pecans (optional)
- coarse sea salt, to sprinkle on top
Instructions
- Place 1/2 cup butter (8 TBS) in a small saucepan. Melt over medium heat, stirring occasionally. As butter melts it will bubble and foam. After a few minutes brown bits will begin forming on the bottom of the pan and the butter will emit a nutty scent. Keep a close eye on the butter. Remove from heat once the butter turns an amber brown color. Poor browned butter, including brown bits, into a small bowl and allow to cool for 20 min.
- Beat the other 1/2 cup butter with brown sugar on medium speed until fully incorporated and smooth.
- Beat in vanilla extract and molasses.
- Mix in cooled brown butter and granulated sugar.
- Beat mixture until smooth and fluffy.
- Add the egg and egg yolk.
- Slowly add the dry ingredients (flour through baking soda), beating on low speed just until everything is combined.
- Stir in chocolate chips and pecans (if using) by hand.
- Refrigerate dough for at least 30 minutes.
- Preheat oven to 350°F.
- Scoop 2 tablespoon-sized balls of dough onto parchment lined baking sheets. Leave space between cookies as they will spread when they bake.
- Before baking, sprinkle tops of cookies with sea salt, to taste. A little goes a long way.
- Bake for 12-15 min, until golden brown. Remove from oven and let cool a few minutes on baking sheet before removing.
Notes
- Store covered at room temperature for several days.
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