It’s National Cookie Day! By far the best ‘National’ day of the year!
If anyone knows me, they know I LOVE cookies. Cookies and me are like, best friends. I could eat cookies everyday, if my waist line would let me! But alas, I’m not a teenage anymore. So sad!
In honor of my favorite day of the year, I’m sharing my favorite cookie recipe, Brown Butter Chocolate Chip cookies. Trust me when I tell you, browning the butter is essential. It’s an extra step, but these cookies are AMAZING.
Brown Butter Chocolate Chip Cookies
1 cup (2 sticks) butter, softened to room temperature
1 cup light brown sugar, packed
2 teaspoons vanilla extract
2 teaspoon molasses
1/2 cup granulated sugar
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips
Place half the butter (1 stick) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll start to foam and froth as it cooks, and then crackle and pop. Once the crackling stops, continue to swirl the pan often. Keep an eye on the butter so you don’t over cook it. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are golden brown (about 2 to 3 minutes after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, including the brown bits. Allow it to cool for 20 minutes.
Beat the remaining 1/2 cup (1 stick) butter with the brown sugar until the mixture is smooth, about 2 minutes.
Beat in the vanilla extract and molasses.
Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for about 2 minutes, until smooth. The mixture will lighten in color and become fluffy.
Add the eggs, one at a time, and beat until smooth.
Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.
Use a spatula to fold in the chocolate chips until mixed together. Don’t over stir.
Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes.
Once you’re ready to bake, preheat your oven to 350°F.
Scoop the dough in 2 tablespoon-sized balls onto the baking sheets. You can line the sheets with parchment paper if you’d like. Leave about 2″ between the cookies; they’ll spread as they bake.
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.
Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.
Recipe adapted from King Arthur Flour.