A friend made these for a party, and when I ate them, I realized that this was the chocolate chip cookie recipe I’d been waiting for all my life. The salty gooey butterness is divine. Adapted from Joy the Baker.
Ingredients
- 1 c (16 T) unsalted butter, softened to room temperature
- 1 c light brown sugar, packed
- 2 t vanilla extract
- 1 t molasses
- 1/2 c granulated sugar
- 1 large egg + 1 large egg yolk
- 2 1/4 c all-purpose flour
- 1 t salt
- 1 t baking soda
- 1 c bittersweet chocolate chips
- 1/2 c coarsely chopped pecans
- coarse sea salt, to sprinkle on top
Instructions
- Line two baking sheets with parchment paper and set aside.
- Place half the butter (8 T) in a medium skillet, and melt over low-medium heat, swirling the pan occasionally, until the butter is browned. (Note: first it will foam, then it will start to turn brown and smell nutty. The key here is not heating the butter too hot or
- Once the butter is amber brown (2-3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, to stop the butter from cooking and cool it down. Let cool for 20 minutes.
- Cream the remaining 1/2 c butter with the brown sugar for 3 to 5 minutes, until the mixture is smooth.
- Beat in the vanilla extract and molasses.
- Pour the cooled brown butter into the bowl, along with the granulated sugar, then beat for another 2 minutes, until smooth and fluffy.
- Add the egg and egg yolk, and beat for one minute more until combined.
- In a medium bowl, combine the flour, salt, and baking soda, and stir until well mixed.
- Gradually add flour mixture to butter mixture, beating on low speed just until everything is incorporated.
- Fold in the chocolate chips and pecans.
- Place the dough onto a large baking tray or platter, flatten it slightly into a thick disk, and refrigerate for at least 30 minutes.
- About 15 minutes before you’re ready to begin baking, preheat your oven to 350°F.
- Scoop the dough in 2 T-sized balls onto the prepared baking sheets, leaving about 2″ between the cookies.
- Sprinkle the cookies with sea salt, to taste — as much or as little as you like.
- Bake the cookies for 12 to 15 minutes, until they’re golden brown.
- Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.