Chocolate Chip cookies are the best! Always a favorite cookie! Adding brown butter, molasses and dark brown sugar gives the cookies a richer, caramel flavor -creating an even better chocolate chip cookie.
Chilling the cookie dough increases the flavor and keeps the cookies from spreading while they bake.
Sprinkle a few extra chocolate chips on the cookies right after you take them from the oven. Makes them look extra pretty!
Chocolate Chip Cookies would me a great Valentine snack! Who doesn’t love chocolate chip cookies? Enjoy!
Brown Butter Chocolate Chip Cookies
Chocolate Chip Cookies are Even Better with Brown Butter!
Servings: 30 cookies
Ingredients
- 1 cup (2 sticks), plus 1 tablespoon unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon molasses
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1 large egg yolk
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups bittersweet or semi-sweet chocolate chips, plus more to sprinkle on top, if desired.
Instructions
- Brown 1 stick (1/2 cup) plus 1 tablespoon of butter by placing butter in a medium skillet (preferably not non-stick) over medium heat. Allow butter to melt, watching carefully and stirring. At first the butter will crackle and spatter, then the butter will begin to brown quickly. As soon as the butter starts to brown, remove from the heat and place butter in a bowl, making sure to scrape all the little brown bits into the bowl. Cool to room temperature.
- Cream the remaining stick (1/2 cup) of butter with the granulated sugar for about 3 minutes.
- Add the vanilla and molasses, beat until well combined. Add the cooled brown butter and the brown sugar, cream for about 2 minutes. Add the egg and egg yolk and beat for 1 more minute.
- Whisk together flour, salt and baking soda.
- Add the flour mixture all at once to the butter mixture and mix on slow speed until all the flour is mixed in. Fold in the chocolate chips by hand.
- Cover the bowl with plastic wrap and allow to chill in the refrigerator for 30 minutes. Preheat oven to 375 degrees.
- Line two baking sheets with parchment paper or silicone mats. Use a 2 tablespoon cookie scoop, then roll dough into balls and place 2 inches apart on prepared baking sheets.
- Bake 12-14 minutes until lightly browned on the outside, but still soft and tender in the center. Rotate baking sheets halfway through baking time.
- Remove from the oven and place 3-5 chocolate chips on top of each cookie to make them extra pretty, if desired. Cool on baking sheet for 5 minutes, then move to cooling rack to complete cooling.
- Enjoy!!!! Delicious!!!
Notes
Adapted from Brown Butter Chocolate Chip Cookies by Joy Wilson, author of Joy the Baker Cookbook.
