Brown Butter Chocolate Chip Cookies

Source: Joy the baker, 2, 3, brown butter

Ingredients

• 1 cup (16 tablespoons, 250g) unsalted butter, softened to room temperature
• 1 cup (215g) light brown sugar, packed
• 2 teaspoons vanilla extract
• 1 teaspoon molasses
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 1/4 cups (280g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup (200g) bittersweet chocolate chips
• coarse sea salt, to sprinkle on top

makes about 3 dozen cookies

Directions

1. Line 2 cookie sheets with parchment paper and set aside
2. Brown the butter: Place half the butter (8 Tbsp) in a medium skillet. Melt over medium heat, swirling pan occasionally and scraping with a heat proof spatula until the butter is amber brown. Quickly pour into a bowl, scraping up any browned bits. Cool for 20 minutes
3. Beat butter and sugar: Beat the remaining 1/2 C of butter with 1 C (215g) light brown sugar for 3-5 minutes, until very smooth
4. Beat in vanilla extract and molasses
5. Pour cooled brown butter and 1/4C (50g) granulated sugar into the bowl. Beat for 2 minutes, until smooth and the mixture turns lighter in color and fluffy.
6. Add the egg and egg yolk and beat for 1 more minute
7. Add flour, salt, baking soda and beat on low speed until everything is just incorporated
8. Using a spatula, fold in the chocolate chips and finish incorporating the last of the dry flour bits into the dough
9. Refrigerate the dough for at least 30 minutes. 
10. Bake: Pre-heat the oven to 350°F. Scoop the dough into 2 Tbsp size balls onto the baking sheet, leaving about 2" between cookies. 
11. Sprinkle with sea salt and bake for  12-15 minutes, until golden brown. 
12. Remove from oven and allow to cool for at least 5 minutes before moving them

Note: Made a double batch and aged for 2 days. Had great complex flavor but was a tad too sweet, probably didn't need to age at all. I adjusted the recipe above to cut down 1/4 C granulated sugar.