Brown Butter Molasses Chocolate Chip Cookies

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Cookies, cookies, cookies! Have you had your fill yet? Are you the type who sticks to the tried and true classics? Or do you try to make some new varieties each year? Don’t get me wrong–there are some classics that NEED to be made every year, but I’m all about mixing it up a bit and maybe trying new takes on some classics. Enter this cookie right here: Brown Butter Molasses Chocolate Chip Cookies. Yes, that’s a mouthful of a title, but it’s also a mouthful of delicious. And it’s one you need to try this holiday season!

Brown Butter Molasses Chocolate Chip Cookies

If you haven’t tried brown butter in your baking, you’re missing out big time. My mom was the first one to introduce me to the wonder that is brown butter, and whenever I make it, I fondly think of her. She’s no longer making the stuff but I can’t help but think that she’s sampling it up in heaven, because seriously…IT IS AMAZING. It has a nutty almost-complex flavor to it that really bumps up your baking game. And it’s easy to do too. Don’t be intimated. You simply put butter in a pan on medium heat and let it melt, then stir occasionally until you see brown specks appear–the whole thing takes about max ten minutes. 

Brown Butter Molasses Chocolate Chip Cookies

I used both brown butter as well as a stick of softened butter. The softened butter creams up beautifully and complements the brown butter well. There’s Golden Barre Dark Brown Sugar as well as Golden Barrel Supreme Baking Molasses, of course, to really bump up that flavor that makes you wonder what it is. Does that make sense? It’s not an overly molasses taste, per se, but one that just works together with all the other flavors. The molasses and brown butter really hit the flavor out of the park. Seriously…amazing. 

Brown Butter Molasses Chocolate Chip Cookies

I used both semi-sweet chocolate chips as well as a dark chocolate baking bar to make that chocolate flavor shine. Plus, there’s just something about biting into a chocolate chunk. I mean, does it get any better than that?

Brown Butter Molasses Chocolate Chip Cookies
Brown Butter Molasses Chocolate Chip Cookies

These cookies come together quickly, however I did chill my batter in the fridge for about an hour. Partly because I had to run Finn to kindergarten, but also chilled cookie dough is the way to go to keep your cookies from spreading too much in the oven. Either way, I don’t think it’s a major deal breaker. Plenty of people have made cookies without chilling the batter. So, do it your way–if you have time to let the batter chill, do it; if not, no biggie.

Brown Butter Molasses Chocolate Chip Cookies

These cookies are perfect with a tall glass of cold milk, or of course, a nice cup of hot coffee. 🙂

Brown Butter Molasses Chocolate Chip Cookies

So make some “new classics” and give these brown butter goodies out to loved ones this Christmas season. They’ll be glad you tried something a little different. 🙂 

Brown Butter Molasses Chocolate Chip Cookies

Brown Butter Molasses Chocolate Chip Cookies
Print Recipe
Chewy, full of flavor, and studded with chocolate, these Brown Butter Molasses Chocolate Chip Cookies are sure to be a holiday hit!
Servings
3 dozen
Cook Time
10 minutes
Servings
3 dozen
Cook Time
10 minutes
Brown Butter Molasses Chocolate Chip Cookies
Print Recipe
Chewy, full of flavor, and studded with chocolate, these Brown Butter Molasses Chocolate Chip Cookies are sure to be a holiday hit!
Servings
3 dozen
Cook Time
10 minutes
Servings
3 dozen
Cook Time
10 minutes
Ingredients
Servings: dozen
Instructions
  1. (If baking right away, preheat oven to 350 degrees F, or wait till dough is chilled to preheat.) Line baking sheets with parchment paper, or use baking stones. In skillet over medium heat, melt one stick of butter. Stir occasionally, until frothy and brown bits appear and butter smells nutty, about 7-10 minutes. Remove from heat and pour in bowl to slightly cool.
  2. In a bowl attached to a stand mixer (or with hand mixer), cream together the other stick of softened butter, cooled brown butter, sugar, brown sugar, and molasses for several minutes. Add the eggs and vanilla and beat for several minutes until light and creamy.
  3. In separate bowl, whisk together dry ingredients: flour, baking soda, salt. With mixer on low, slowly add the dry ingredients to the batter until just combined. Stir in chocolate. (You can then cover the bowl with plastic wrap and stick in the fridge for at least an hour or up to several days.)
  4. With a medium-sized cookie scoop, scoop out dough onto prepared baking sheets. Bake one sheet at a time in preheated oven for 8-10 minutes or until lightly browned around edges. Let cool on baking sheet for 5 minutes before transferring onto wire rack to cool completely. Store in airtight container.
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