Joy the Baker’s Brown Butter Chocolate Chip Cookies

By Joelene

Ingredients

• 1 cup (2 sticks) plus 1 tablespoon unsalted butter softened
• 1 cup granulated sugar
• 1 1/2 tsp pure vanilla extract
• 1 teaspoon molasses
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 large egg yolk
• 2 1/4 cup all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup (6 ounces) of bittersweet chocolate chips

Preparation

Step 1

Brown 1 stick plus 1 tablespoon of butter. Click here to learn how to brown butter. Once you’ve browned the butter pour into a bowl to cool. Next in your stand mixer with the paddle attachment, cream the other stick of butter with the granulated sugar. Mix on medium speed for 3 to 5 minutes. Add the vanilla and molasses and beat until incorporated. Now add the brown butter and brown sugar. The brown butter should be a little cooled by now. Mix on medium speed for another 2 minutes. Add the egg and egg yolk and mix for another minute. Make sure to scrap the sides down between each step.

In a medium bowl whisk together all the dry ingredients. Add the dry mixture to the butter mixture and mix on low until the flour is just incorporated. Fold in the chocolate chips and nuts with a spatula.

Cover and refrigerate for 30 minutes. PLEASE do not skip this step! It’s a must! Preheat oven at 350 degrees (Joy’s recipe says 375). I wanted my cookie to be a teed bit softer. Line 2 cookie sheets with parchment paper and scoop cookies with a small ice cream scoop or you can even roll them into dough balls. Place 2 inches apart and bake for 12 to 14 minutes. 12 minutes I thought was perfect. Joy says you can rotate the cookie sheets half way through baking – switching the sheets on the racks.

Let cool for a couple minutes and transfer to cooling racks. Store in an airtight container for up to 5 days.