Browned butter chocolate chip cookies

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.


  • 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


  1. Line two baking sheets with parchment paper and set aside.
  2. 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
  3. 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.
  4. Cream the remaining 1/2 c butter with the brown sugar for 3 to 5 minutes, until the mixture is smooth.
  5. Beat in the vanilla extract and molasses.
  6. Pour the cooled brown butter into the bowl, along with the granulated sugar, then beat for another 2 minutes, until smooth and fluffy.
  7. Add the egg and egg yolk, and beat for one minute more until combined.
  8. In a medium bowl, combine the flour, salt, and baking soda, and stir until well mixed.
  9. Gradually add flour mixture to butter mixture, beating on low speed just until everything is incorporated.
  10. Fold in the chocolate chips and pecans.
  11. Place the dough onto a large baking tray or platter, flatten it slightly into a thick disk, and refrigerate for at least 30 minutes.
  12. About 15 minutes before you’re ready to begin baking, preheat your oven to 350°F.
  13. Scoop the dough in 2 T-sized balls onto the prepared baking sheets, leaving about 2″ between the cookies.
  14. Sprinkle the cookies with sea salt, to taste — as much or as little as you like.
  15. Bake the cookies for 12 to 15 minutes, until they’re golden brown.
  16. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.

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