If I have made you chocolate chip cookies at any time over the last 2 or 3 years, it’s 99% likely this was the recipe I used. The brown butter adds a great toffee flavor to the cookies, and they are loaded with chocolate chips.
I’m all about planning ahead, and I recently made 2 batches of this cookie dough to freeze and bake later when we needed to bring a dessert with us somewhere for the holidays. This recipe is great for that because the dough needs to be chilled for at least an hour before cooking, so it can always be made a day or two (or a month, if frozen) in advance. On the day of, all you’ll have to do is throw in the proportioned frozen cookie dough balls that you’ve prepped into the oven to have freshly baked cookies!
The problem with having a freezer full of cookie dough a month before Christmas? My husband and I discovered that this cookie dough is still very good raw and frozen…oops!
Makes 2 dozen large cookies
Adapted from Joy the Baker
- 1 cup (16 tablespoons) unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 2 teaspoon molasses
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 2/3 cup semisweet chocolate chips
Brown one stick (8 tablespoons) of butter over medium heat in a saucepan until dark flecks start to form. For more details, read about how to brown butter here. You’re essentially cooking and caramelizing the fat in the butter, which leads to a deep toffee flavor. Once butter is browned, pour and scrape contents of pan into a bowl, so it does not continue to cook in the hot pan. Set aside to cool for at least 15 minutes.
In a large mixing bowl, beat the remaining stick (8 tablespoons) butter with the brown sugar for about 3 minutes on medium, until the mixture is smooth. Add in the vanilla extract and molasses.
Next, add in the browned butter and granulated sugar, beating for 2 minutes. The mixture will lighten in color and become almost fluffy. Mix in the egg and egg yolk until fully combined. Next, add the flour, salt, and baking soda, beating on the stir setting (low) until everything is very nearly mixed. From there, add in the chocolate chips, and mix for 5-10 more seconds until everything is fully combined.
Line a cookie sheet with parchment paper and scoop out individual balls of dough for your cookies. You can put them close together at this point to save space, as long as you don't bake them close together or you will end up with cookie bars!. By scooping them first, the dough is still soft enough to scoop, and they will chill quicker. Refrigerate or freeze dough balls for at least one hour before baking. At this point, you can freeze the proportioned dough in a freezer bag or plastic container for up to a month to have homemade cookie dough on hand, or you can bake the same day after the dough has chilled.
When you’re ready to bake the cookies, preheat the oven to 350. Put the cookies onto a parchment lined baking sheet, about 2 inches apart, as they will spread as they bake. Bake for 11-13 minutes, or until golden brown. Timing will depend on your oven. Let the cookies cool on the baking sheet for 10 minutes before moving them to a cooling rack. Enjoy!