I’m going to make this short and simple like myself – maybe not the simple part. But, ya know.
If you haven’t visited Joy the Baker I suggest you go and check her out now. Yes, I said now!
I love her blog.
I love the fact that everything in her recipes I have in my pantry.
I love everything I’ve ever made by her.
I love her photography.
I love her new cookbook. <—— BUY IT!
And I love these cookies featured in her cookbook.
I made these a couple weekends ago and they were the best chocolate chip cookies EVER! The brown butter gives them a whole ‘nother flavor. Joy explains that the cookie tastes nutty and I couldn’t agree more. They were also the most perfect looking cookie I’ve ever made.
Can you see the dark flecks? If you look close enough you can see the flecks from the brown butter.
Have you ever made chocolate chip cookies where the chocolate chips looked shorta coated in the batter? Like you could hardly see the little morsels? Well, these don’t look that way at all! They’re perfect!
Brown Butter Chocolate Chip Cookies
Adapted from: Joy the Baker
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
1/2 cup coarsely chopped walnuts or pecans (I didn’t have any to add, plus I’m allergic to walnuts)
1 cup (6 ounces) of bittersweet chocolate chips
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.