You know you just made an amazing cookie when your visiting Italian cousin sweetly asks if she should put aside a couple for breakfast the next day. She’s afraid there may not be any left the next morning for breakfast. I think I may never have to try another chocolate chip cookie recipe again.
This cookie recipe invokes both happiness and fear. You’re overwhelmed with feelings of pure happiness with that first bite. A happiness like you haven’t felt in a while. Soon the happiness starts to fade away and you’re overcome with a little fear.
While I was baking the cookies, Silvia, the other cousin visiting us, took a look at the molasses bottle and asked if it was soy sauce. She said it smelled funny and had never seen it before. It may smell funny, but a little bit mixed with granulated sugar makes a mighty fine cookie.
Or it could have been the browned butter? That was a good idea. Our cousin Stefania asked me about how many calories are there in each cookie? She giggled and asked if there are a lot. I told her to relax because she is on vacation and just enjoy the calories. I didn’t mention that two sticks of butter.
I baked the cookies about 10 minutes. The cookies were chewy and a little crisp around the edges. That is my idea of a perfect cookie. This is a recipe you must try soon.
Browned Butter and Molasses Chocolate Chip Cookies
makes 3 dozen cookies
recipe slightly adapted from Alton Brown and Joy the Baker
2 sticks unsalted butter
2 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups granulated sugar
1/4 cup plus 1 teaspoon dark molasses, not blackstrap
1 egg yolk
2 cups dark chocolate chips or chunks
Preheat oven to 350 degrees F.
In a medium sized bowl, mix the granulated sugar and molasses until no large molasses clumps remain.
Pour browned butter in the mixer’s work bowl. Add the homemade brown sugar. Cream the butter and sugar on medium speed for about 3 minutes. Add the egg and mix well. Add the yolk and mix until well combined. Slowly spoon in the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough for about 20 minutes, then scoop onto parchment-lined baking sheets.
Bake for 8 to 10 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Please check out the rest of the group’s recipes. You can find the Vintage Recipe Group’s bios here and links to their sites and recipes. They are super talented bloggers and it’s fun to see their spin on a vintage recipe.