These are absolutely amazing cookies. The butter is browned and the sugar is a combination of granulated sugar and molasses. The BEST!
Really…I’m not on a tangent about BESTS all of a sudden, it just happens that after a discussion on how I best like to make mashed potatoes that I wanted to post these Chocolate Chip Cookies with Brown Butter and Molasses. I have tried so many recipes that people proclaim as the best.
Whether they really think they are or are simply trying to get some Google juice from claiming they are, I had just never had a chocolate chip cookie that was unique enough to garner that praise. They are all the same ingredients basically and for me none stuck out as that much different from your basic Tollhouse cookie.
But then I tried something different and found that the Best Chocolate Chip Cookie has Brown Butter and Molasses; they are so different and the difference is SO good!
Over the years I’ve done my due diligence too and I’ve had some really good versions in the effort. I’ve done the New York Times cookie inspired by Jacques Torres and admit that a bit of salt is a super idea. I’ve also made the chocolate chip cookies from David Lebovitz and Alice at Savory Sweet Life that I’ve seen highly praised and they too are really, really good.
BUT. Yes, but…I have never had a cookie that made me want to shout it from the rooftops…these are the BEST! Granted I live in a city that could be renamed #CookieFail due to high altitude issues so I’ve long grown accustomed to seeing cookies that look fabulous elsewhere but are a bas relief of chips and nuts here when the dough falls flat.
Crispy on the outside and chewy on the inside? I sure as heck better get them straight to a storage tin for that to be the case…cookies dry out here so quickly that leaving them at room temperature even briefly can spell doom. I should write a cookbook titled, ‘From Cookie to Biscotti in One Easy Step.’ It would be a short book; one page really. Simply let them sit out in a high altitude kitchen for 1 hour. Done.
What makes these so different then? How did they qualify? Well, first…did you read that title? They are made with brown butter. Isn’t everything better with brown butter? I use KerryGold Butter for my baking and it is a favorite right out of the package but taking it to a brown butter stage? Oh my.
Just be careful to not only watch but smell the butter; it can go from a fabulous brown nutty state to burned quickly. I know these things.
I also love molasses in cookies…it adds such a warm note. You could say that molasses and granulated sugar are the same as brown sugar but I think it’s MUCH more better (No that is not a grammatical error, it is simply a statement of fact!).
Yes, they are both brown but mixing them yourself really does up the flavor profile of molasses. Um, um, good. That little bit of extra moisture can’t be all bad either in our cookie to biscotti environment either!
These Chocolate Chip Cookies with Brown Butter and Molasses are a mutt for sure with lineage from a recipe by Joy the Baker that was inspired by Alton Brown who suggested using bread flour for cookies. I’ve taken something from all of those resources and added my own.
For all of the modifications I have to take to get the kind of results I crave, the one thing I’ve found that helps both the texture, the rise and the taste? Freezing the dough. That’s right. I started freezing cookie dough years ago so that I am not tempted to eat an entire batch all by myself in two days.
What I’ve found is that the freezing not only helps with texture and achieving results that are not so flat but that the flavors meld more and just taste better. Who doesn’t want that?
PIN IT! ‘Chocolate Chip Cookies with Brown Butter and Molasses’
Sometimes I will sprinkle on a bit of sea salt but I didn't have any on hand this time and they were still amazing! The nutritional information is computer-generated and only an estimate.
For the Brown Butter:
For the Cookie Dough:
To Make Brown Butter
To Make the Cookie Dough
Serving Size: 1
Amount Per Serving: Calories: 296Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 183mgCarbohydrates: 37gFiber: 2gSugar: 24gProtein: 3g
Sometimes I will sprinkle on a bit of sea salt but I didn't have any on hand this time and they were still amazing!
The nutritional information is computer-generated and only an estimate.