Again, adapted from Joy the Baker’s Cookbook – a bit of extra time, but anything with brown butter as an ingredient is worth it – enjoy!
Brown Butter Chocolate Chip Cookies
1/2 c. + 1 T. butter – browned and cooled slightly – (see here for instruction)
1/2 c. butter, softened
1 c. sugar
2 t. vanilla
1 t. molasses
1/2 c. brown sugar, packed
1 egg + 1 egg yolk
2 1/4 c. flour
1 t. EACH salt AND baking soda
~1 c. chopped pecans AND ~2 c. chocolate chips
Using your electric mixer, cream together the half cup of softened butter and sugar for a few minutes until fluffy and lighter in color then add in the vanilla and molasses and beat again. once the brown butter has cooled slightly, add it to the mix with the brown sugar and beat for another 2 minutes. Add the egg and egg yolk and beat for another minute.
In a small bowl, whisk together the flour, salt and baking soda and then add this all at once to the butter and mix on low speed until the flour is just incorporated, then fold in the pecans and chocolate chips by hand. Cover the bowl with plastic wrap and put it in the fridge for a good half hour.
Preheat the oven to 375 and line a couple of baking sheets with parchment. Roll the dough into tablespoon sized balls – it will be stiff – and space them all a couple of inches apart. Bake for 10 to 12 until they’re lightly browned…or longer if you prefer a crisp cookie. Allow the cookies to cool on the baking sheet for 5 minutes before removing them to a rack to cool completely.