Description
Amped up version of a classic cookie.
Yields 3 dozen cookies.
Ingredients
Scale
- 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.