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!
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.
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.
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?
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.
These cookies are perfect with a tall glass of cold milk, or of course, a nice cup of hot coffee. 🙂
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. 🙂
Kat is a mother of three boys who loves to bake and enjoys all things DIY. She has been blogging since 2010 featuring recipes and home design projects. Some of her home projects have been featured in Country Living and This Old House magazine, as well as many other prominent DIY blogs and websites.