Brown Butter Molasses Chocolate Chip Cookies
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. 🙂
- 1 cup (2 sticks) butter, at room temperature (I always use salted butter in my baking)
- 3/4 cup Golden Barrel Dark Brown Sugar
- 1/3 cup Golden Barrel organic cane sugar
- 2 Tbsp Golden Barrel Supreme Baking Molasses
- 2 eggs
- 1 Tbsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips or chunks
- (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.
- 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.
- 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.)
- 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.
My husband likes the cookies at Jimmy John’s so I started looking for a recipe that had some flavor, because most chocolate chip cookie recipes are good, but lack that rich gourmet cookie flavor. These cookies have it & my husband told me not to lose the recipe. I refrigerated the dough overnight & it didn’t spread thin at all. Thanks Kat!
I’m so glad you mentioned Jimmy John’s because that is exactly the cookie I was looking for too! Now I am wondering if Jimmy John’s uses milk chocolate chips?
Same here! Was wanting to replicate the Jimmy Johns cookie and saw they put molasses in the batter.
They also use milk chocolate, bittersweet and white chips. And don’t forget… Ghirardelli chips!!
Yum! Ghirardelli makes some amazing chocolate! As a cheaper option, I’ve found Aldi makes some delicious semi-sweet chips. But yes, I agree—good quality chocolate can make all the difference!
Buttermilk powder is also listed in the ingredients for Jimmy John’s cookie (their super delicious cookie is why I came to this recipe, too!). It’s listed as the last ingredient, so I wonder how much should be used and how much of a difference it makes to the recipe…? If I had any buttermilk powder on hand, I’d experiment with it myself. Hope someone else gives it a try and lets us know!
Just seeing this comment now–you’re so welcome!! So glad your husband loves them!
Skipped the chocolate chips and made a simple coffee reduction glaze with coffee and powdered sugar. Holy smokes you gotta try it!
These cookies were delicious! I say “were” because they were devoured by my family in record time. Really rich and wonderful light texture. I think beating the sugars and molasses until light and fluffy made them more airy than most chocolate chip cookies. Definitely will make again and again!!!
Do these cookies stay soft the next day like Jimmy Johns? If so, do you have an oatmeal raisin recipe?
Love thease cookies so good i put 2 tablespoons of hershey cocoa in it the taste was delicious.