1 cup (16 tablespoons) unsalted butter, softened to room temperature
1 cup light brown sugar, packed
2 teaspoons vanilla extract
1 teaspoon molasses
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup bittersweet chocolate chips
1/2 cup coarsely chopped pecans
coarse sea salt, to sprinkle on top
Categories
cookies
Steps
Line two baking sheets with parchment paper and set aside.
Place half the butter (1 stick, 8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Allow it to cool for 20 minutes to 1 hour until mostly room temperature once again. I know this cooling step is a little annoying but if the butter is hot when mixed into the dough your cookies will bake up more flat in the oven. Not a huge deal, just up to your taste.
Beat the remaining butter (1 stick, 8 tablespoons) with the brown sugar for 3 to 5 minutes, until the mixture is very smooth.
Beat in the vanilla extract and molasses.
Add the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.
Add the egg and egg yolk, and beat for one minute more.
Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.
Use a spatula to fold in the chocolate chips and pecans and finish incorporating all of the dry flour bits into the dough.
Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of the oven and preheat your oven to 350°F.
Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2? between the cookies; they’ll spread as they bake.
Sprinkle the cookies with sea salt, to taste — as much or as little as you like.
Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.
Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.
Reviews
Roxanne on 2023-02-19 (3 stars): Baking soda? Are you sure? Mine don’t look anything like your picture, they’re plump and puffy. Is that a mistake? I wanted flattened crispy yummy cookies. I’m confused.
Roxanne on 2023-02-26 (4 stars): Made these a second time and changed up the recipe just slightly. My cookies the first time I made them turned out quite tall and kind of just kept the shape of the ball - they were like 1” tall and 1.5” wide - really weird. I followed the recipe to an T as well (I live in Texas, no high altitude situation here.)
The second time, I got the perfect cookie, and here’s what I did differently:
1. I added the browned butter when it was still warm (not hot), but not quite room temp or cool
2. I used half the suggested baking soda
3. I chilled the dough flattened and wrapped in plastic wrap for 25 min
4. I rolled out my dough balls (about 1.5-2 tbsp each) and flattened them in my hands a little before placing them on the cookie sheet
Absolutely perfect cookies. Nice and golden and crispy on the bottom but nice soft slightly chewy texture otherwise. These turned out about 3/8” tall and 3” wide… HUGE difference. Wish I could add a comparison picture on here!
j on 2023-09-25 (4 stars): i forgot to add the white sugar on accident but it was too late because my dough was chilling already, will they taste okay? ?
Patricia on 2023-11-11 (5 stars): I only have one word - WOW
Irene on 2023-11-25 (5 stars): Delicious! Browning the butter gives your dough a richness and depth of flavor. I shaped the cookies and froze them to bake when wanted!! Oh well, they’re so delicious, they’re all baked and eaten!!! My new, go to, chocolate chip cookie recipe now! Thanks?.
Grace Irvine on 2024-02-23 (4 stars): Hey Joy!
No matter what I do I can't get these to spread out like yours. They are a big cakey... Am I not cooking then long enough? I had to omit the vanilla extra due to allergy but I don't think that would effect. They are DELICIOUS but not the crispy, buttery cookie I was thinking. Any tips?
Brea on 2025-02-03 (4 stars): I made this recipe following the instructions given and I think it has great potential, but like some other commenters have noted, my cookies ultimately turned out puffy and bordering on cake like.
I think next time I am going to try the exact same recipe but with 2 rather than 2 1/4 cups of flour, as I suspect this was the main issue for me.
Jernell Lazar on 2023-12-16 (5 stars): I have been making Brown Butter Chocolate Chip cookies since 2020, I can’t say enough good things about this recipe! Ive shared with Neighbour’s, school and class parties. I know no other way to make these cookies. Everyone that we share these with have nothing but great things to say about them. I don’t use the pecans because of nut allergies in my family, but it does not matter, it still goes so fast that I make them in batches and freeze some batches. I can only say we have never bought store bought chocolate chip cookies since I’ve been making these, and as I’m writing this review,I have measured out my batcher to make some to share for this Christmas season 2023. Thank you very much for sharing this recipe with the world, you have made many people very happy.
Marissa on 2024-12-24 (5 stars): These are my all time favorite chocolate chip cookie! The browned butter is everything. Thanks Joy!
