Irresistible Crispy & Chewy Brown Butter Chocolate Chip Cookies with a Hint of Molasses
I’ve always been captivated by the transformative magic of browned butter in baking, especially when it comes to chocolate chip cookies. It introduces an unparalleled depth, a nutty, caramel-like complexity that elevates a classic treat to something truly extraordinary. However, in my experience, sometimes less is more; overdoing the browned butter can actually overpower the delicate balance of flavors. The secret to the best brown butter chocolate chip cookies, in my humble opinion, lies in browning only half of the total butter. This approach allows you to harness that rich, toasty essence without sacrificing the classic creamy butter flavor that provides a perfect counterpoint.
What truly sets this particular recipe apart, beyond the intelligent use of browned butter, is the subtle yet impactful addition of molasses. This unsung hero of baking introduces a beautiful depth, a slight chewiness, and a nuanced, earthy sweetness that harmonizes exquisitely with the browned butter and bittersweet chocolate. It’s a game-changer for enhancing the overall flavor profile. This exceptional recipe, while adapted from a well-loved King Arthur original, has been refined through countless baking sessions to achieve the ideal crispy-chewy texture that many bakers chase. So far, it remains my go-to recipe for delivering that coveted contrast: gloriously crispy edges giving way to a wonderfully chewy, soft center. Prepare to embark on a baking adventure that promises truly unforgettable chocolate chip cookies.
Why These Brown Butter Chocolate Chip Cookies Stand Out
Unlike many popular “chewy” cookie recipes that often call for simply melting all the butter and stirring ingredients together – like the well-known Bon Appetit Chocolate Chip Cookies recipe, for example – this method adopts a more traditional, yet highly effective, approach. It emphasizes extensive creaming of the butter and sugar, followed by careful beating of other wet ingredients. This crucial difference is what truly creates the distinct textural masterpiece we’re aiming for.
The extended creaming process incorporates a significant amount of air into the butter and sugar mixture, which is fundamental for developing a lighter, more airy crumb in the center of the cookie. As the cookies bake, this trapped air expands, contributing to the beautiful rise and a tender internal structure. Simultaneously, the specific ratio of ingredients and the baking temperature work in concert to caramelize the sugars and brown the edges, resulting in a delightful crispness. This contrast – a soft, airy, and deeply chewy center perfectly complemented by golden, crunchy edges – is a hallmark of a truly exceptional chocolate chip cookie. To consistently achieve this nuanced texture, an electric mixer, whether a stand mixer or a powerful hand mixer, is absolutely essential. It provides the consistent power and speed needed to properly aerate the mixture, a task that would be arduous and less effective by hand.
Beyond the superior texture, the flavor profile of these cookies is simply outstanding. By browning just half of the butter, we capture its rich, nutty, and toasted notes without letting it overwhelm the other delicious elements. The unbrowned butter contributes its classic creaminess, offering a balanced foundation. This is beautifully layered with the complex sweetness of brown sugar – which adds moisture and chewiness – the subtle yet profound depth of molasses, and the delightful crunch and flavor of toasted nuts. The interplay of these flavors creates a symphony for the palate. Furthermore, for an unparalleled chocolate experience, this recipe pairs exceptionally well with bittersweet chocolate chips. Their slight bitterness cuts through the sweetness of the dough, providing a sophisticated balance and preventing the cookie from being overly sweet. The Ghirardelli bittersweet chips, specifically, tend to be larger, delivering pockets of intense, molten chocolate that elevate every single bite.
The Subtle Power of Molasses in Cookies
A seemingly small amount of molasses goes an incredibly long way in transforming the character of these chocolate chip cookies. Its role extends far beyond simply adding sweetness; molasses is a powerhouse of flavor and texture. It imparts a subtle, earthy, and slightly smoky sweetness that complements the nutty browned butter beautifully, adding a depth that granulated or brown sugar alone cannot achieve. Furthermore, molasses is hygroscopic, meaning it attracts and retains moisture, contributing significantly to the desired chewy texture of the cookies, ensuring they remain soft and moist for longer.
You have the flexibility to choose between mild or blackstrap molasses, depending on your preference for intensity. Mild molasses, often labeled “light” or “robust,” offers a gentler, more delicate caramel-like flavor, which subtly enhances the cookie without dominating. Blackstrap molasses, on the other hand, is stronger, more robust, and slightly bitter, offering a more pronounced and complex flavor profile. For *this* particular recipe, the intent is for the molasses flavor to be a subtle background note, supporting and enriching the primary flavors of brown butter and chocolate rather than taking center stage. Both mild and blackstrap work well, with mild molasses offering a less assertive presence.
That being said, if your palate truly craves a bold, unmistakable molasses flavor, then this recipe is merely a stepping stone. For those who desire a pronounced molasses kick, I highly recommend exploring recipes specifically designed to showcase its unique taste, such as the Jumbo Chocolate Chip Cookies with Molasses where molasses plays a much more prominent role in the overall flavor profile. In our brown butter cookies, it’s about delicate harmony and complexity.
Perfecting Your Dough: Chilling for Superior Cookies
Here’s a glimpse of the meticulously portioned cookie dough, prepped and ready for chilling – an absolutely critical step for achieving optimal flavor and texture in these brown butter chocolate chip cookies. While it might test your patience, allowing the dough to chill significantly improves the final product. I’ve found that these cookies truly hit their peak when the dough has had at least 24 hours in the refrigerator. In fact, for the best possible results, I often extend this chilling period to about two days before transferring the perfectly formed cookie dough balls to the freezer for longer storage or immediate baking.
The science behind chilling cookie dough is fascinating and directly impacts the outcome. Firstly, chilling allows the flour to fully hydrate. This process, often referred to as “flavor marrying,” permits the ingredients to meld and deepen in taste, resulting in a more complex and satisfying cookie. The flavors, particularly the browned butter and molasses, become more pronounced and harmonious. Secondly, chilling causes the butter to firm up. This firmer fat melts slower in the oven, leading to less spread and thicker cookies with those desirable chewy centers and crispy edges. Without adequate chilling, the cookies tend to spread too much, becoming thin and uniformly crisp rather than achieving that coveted crispy/chewy duality.
To prepare the dough for chilling and future baking, I recommend using a medium cookie scoop or a generously rounded tablespoon measure. This ensures consistent cookie size, which in turn leads to uniform baking. Arrange the scooped dough balls on a plate or baking sheet lined with plastic wrap to prevent sticking. After the initial refrigeration period, these dough balls can be moved to an airtight container or freezer bag and stored in the freezer for several weeks, ready for an impromptu fresh-baked cookie craving. Baking from chilled or frozen dough often yields cookies with a slightly better texture and flavor, making this preparatory step truly worthwhile.
Essential Ingredients for Brown Butter Chocolate Chip Cookies
Crafting the perfect brown butter chocolate chip cookie starts with understanding the role of each ingredient. Here’s a detailed look at the components that make this recipe shine:
- Butter: I always use unsalted butter to control the salt content in the recipe. For an elevated experience, I sometimes use a mixture of half regular American unsalted butter and half European-style butter, such as President or Plugra brands. European-style butter has a higher fat content, which contributes to a richer flavor and helps produce slightly thicker, more indulgent cookies with a superior texture. Remember, only half of the butter is browned for this recipe, striking the perfect balance between nutty depth and creamy richness.
- Flour: King Arthur All-Purpose Flour is my preferred choice for its consistent quality. For precise results that guarantee the intended texture, it is absolutely best to weigh the flour, aiming for 270 grams. Measuring by volume can be highly inaccurate and lead to overly dry or greasy cookies.
- Baking Soda: This leavening agent plays a crucial role in giving the cookies their characteristic rise and contributing to their beautiful golden-brown color and slightly chewy texture.
- Salt: Salt is vital for balancing the sweetness and enhancing all the other flavors. I use Morton kosher salt within the dough and, for a gourmet touch, sprinkle flaky Maldon sea salt on top before baking. This provides a delightful textural contrast and a burst of savory flavor that truly elevates the cookie.
- Sugar: The recipe calls for 1 cup of tightly packed light brown sugar and ½ cup of granulated sugar. Light brown sugar contributes moisture and chewiness, thanks to its molasses content, while granulated sugar promotes crispness at the edges and a wider spread. Occasionally, I experiment by using a mixture of light and dark brown sugar for the 1 cup portion, alongside the ½ cup granulated sugar, to introduce an even deeper caramel flavor.
- Egg: The combination of 1 large egg and 1 large egg yolk is key to the cookie’s structure, richness, and chewiness. The yolk adds extra fat and emulsifiers, resulting in a more tender and moist crumb. If you’re halving the recipe, a neat trick is to use 1 egg yolk and precisely 17 grams of the egg white from a large egg, ensuring the right balance.
- Vanilla Extract: A splash of good quality vanilla extract is essential for adding a warm, aromatic note that enhances all the other flavors in the cookie dough.
- Molasses: As highlighted, a small amount of molasses adds incredible depth and chewiness. Both mild (light/robust) and blackstrap molasses are suitable, with mild offering a more subtle background note. While some bakers choose to omit it, I strongly recommend including it for the full flavor experience.
- Chips: The choice of chocolate chips makes a significant difference. I wholeheartedly recommend bittersweet Ghirardelli chocolate chips. They are typically larger and less sweet than regular semi-sweet chips, providing a beautiful contrast to the rich, sweet dough. The deep chocolate flavor of bittersweet chips truly elevates these cookies to a gourmet level.
- Nuts: Nuts add a wonderful textural crunch and additional flavor complexity. Toasted pecans, often tossed in a little melted butter and sometimes a pinch of salt, work exceptionally well. Alternatively, lightly salted macadamia nuts offer a luxurious, buttery crunch that complements the brown butter beautifully. Don’t skip the nuts unless absolutely necessary; they enhance the cookie significantly.
There are so many fantastic brown butter cookie recipes out there, but this one consistently draws me back. My main personal modifications often include using half European-style butter for extra richness, a blend of dark and light brown sugar for deeper flavor, and incorporating macadamia nuts for a delightful twist!
More Delicious Cookie Recipes (Mostly with Molasses)
- Large Batch Chocolate Chip Cookies With Molasses
- Molasses Cookies With Baked On Frosting
- Old Fashioned Molasses Butterscotch Cookies
- Excellent Spiced Molasses Cookies
- Dipped Molasses Cookies
Recipe
Brown Butter Chocolate Chip Cookies
Anna
Pin Recipe
Ingredients
- 8 oz unsalted butter, cool room temperature (2 sticks) (228 grams; use 1 stick for browning, 1 stick for creaming)
- 2 cups unbleached all-purpose flour*** (270 grams, accurately weighed)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup tightly packed light brown sugar (210 grams; or a mix of light and dark brown sugar)
- 2 teaspoons vanilla extract
- 1 teaspoon molasses (8 grams; mild or blackstrap are both good, choose based on desired intensity)
- ½ cup granulated sugar, scant cup (90 grams)
- 1 large egg
- 1 large egg yolk
- 2 cups bittersweet chocolate chips (Ghirardelli recommended)
- ¾ cup walnuts, pecans or macadamia nuts (toasted for best flavor)
- Coarse sea salt (such as Maldon, to sprinkle on top; good, but optional for balancing sweetness)
Instructions
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Brown 1 stick (114 grams) of the unsalted butter using your favorite method. I prefer to melt it in a small, light-colored saucepan over medium-low heat, constantly swirling as it melts. Watch carefully for amber-colored browned bits to form at the bottom and a nutty aroma to emerge. This process typically takes 5-8 minutes. Once browned, immediately remove from heat to prevent burning.
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Allow the browned butter to cool completely to room temperature. This is crucial as hot butter can “cook” the eggs later or prevent proper creaming. While it cools, weigh out your flour and other dry ingredients.
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In a medium bowl, whisk together the accurately weighed 270 grams of all-purpose flour with the baking soda and salt until well combined. Set this dry flour mixture aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the remaining ½ cup (1 stick) of room temperature unsalted butter with the light brown sugar on medium-high speed for a full 3 minutes. Stop and scrape down the sides of the bowl frequently to ensure all ingredients are evenly incorporated and aerated. This creaming process is vital for texture.
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Reduce mixer speed to low and beat in the vanilla extract and molasses until just combined.
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Add the cooled browned butter and the granulated sugar to the mixing bowl. Increase speed to medium-high and beat for another 2 minutes, again scraping down the sides as needed. The mixture should be light and fluffy.
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Crack the large egg and separate the egg yolk into the bowl. Add both the whole egg and the egg yolk to the mixture. Stir on low speed until just blended, then increase speed to medium and beat for about 30 seconds until fully incorporated and the mixture looks smooth.
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Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed until just blended and no dry streaks of flour remain. Be careful not to overmix. Finally, gently stir in the bittersweet chocolate chips and the toasted nuts (if using) by hand until evenly distributed throughout the dough.
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Using a medium cookie scoop or a generously rounded tablespoon measure, scoop the dough into uniform balls. Arrange these dough balls on a plate or cookie sheet lined with plastic wrap. For optimal flavor and texture development, chill the dough balls in the refrigerator for at least 24 hours, or ideally up to 2 days, before baking. You can also freeze them for longer storage after this initial chilling period.
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When ready to bake, preheat your oven to 350°F (175°C). Have ready two ungreased baking sheets. While parchment paper is always a good option, I personally find these cookies bake wonderfully directly on clean, ungreased baking sheets for a crisper bottom.
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Place the chilled dough balls about 2 ½ inches apart on the prepared baking sheets to allow for proper spread. If desired, sprinkle a little coarse sea salt on top of each cookie dough ball before baking. This simple step beautifully balances out the sweetness and adds an extra layer of flavor.
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Bake the cookies for 12 to 15 minutes. They are ready when their edges are golden brown and slightly set, but the centers still look soft and slightly underbaked. This ensures a chewy interior. Baking time may vary depending on your oven and cookie size.
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Once baked, remove them from the oven and allow them to rest on the hot baking sheet for at least 5 minutes. This allows them to finish baking slightly and firm up before attempting to move them. Transfer them to a wire rack to cool completely.
Notes
- Butter Varieties: For the butter, you can experiment with using all American unsalted butter, or for a slightly richer and more flavorful cookie, use a blend of half American unsalted butter and half European-style butter (like President or Plugra). The higher fat content of European butter results in a tenderer crumb.
- Sugar Choices: Feel free to use all light brown sugar as specified, or for a deeper, more robust caramel flavor, substitute a portion of the light brown sugar with dark brown sugar.
- Don’t Skip the Nuts: Unless you have a specific nut allergy, I strongly recommend including nuts in this recipe. Toasted pecans, walnuts, or macadamia nuts add an essential textural contrast and a layer of complementary flavor that significantly enhances the cookies.
- Chocolate Selection: These cookies truly shine with Ghirardelli’s bittersweet chocolate chips. Their larger size and balanced bitterness prevent the cookies from being overly sweet and offer a superior chocolate experience.
- Weigh Your Flour: For consistent results every single time, it is crucial to weigh the flour using a kitchen scale. Always use 270 grams of all-purpose flour. Cookies made with properly weighed flour should not be greasy tasting or become overly thin and spread out during baking; they should maintain a pleasant thickness with crispy edges and chewy centers.
- Chilling is Key: While it requires patience, chilling the dough for at least 24-48 hours allows the flavors to deepen and the butter to solidify, preventing excessive spread and contributing to that ideal chewy-crispy texture.
- Storage: Baked cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for longer enjoyment. Unbaked dough balls can be frozen for up to 3 months.