Brown Butter Chocolate Chip Cookies

What I love about chocolate chip cookies is that they're perfect in any situation.

Eat them fresh out of the oven on a Sunday night with your husband.  It doesn't matter if it spoils your dinner. Chocolate chip cookies for dinner is totally acceptable.

Eat them while you watch the finale of The Bachelor.  It's okay that Ben picked Courtney...because you have chocolate chip cookies in your hand.

Take them to work and give them to your co-workers.  You don't need three dozen cookies for yourself!  Cookies taste better when you share them.

But on Thursday night when there's only one cookie left, it's okay to be just a little selfish and finish it off yourself.

Brown Butter Chocolate Chip Cookies
1 cup (2 sticks) plus 1 Tbsp unsalted butter, softened to room temperature
1 cup sugar
1 1/2 tsp pure vanilla extract
1 tsp molasses
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 cup semisweet chocolate chips

Brown 1 stick plus 1 Tbsp butter:  place butter in a medium-sized saucepan or skillet over medium heat.  Allow butter to melt.  Once completely melted, the butter may foam and froth as it cooks.  Swirl the pan as it is cooking.  Once the crackling subsides, keep an eye on the butter; it will begin to brown quickly.  The butter will smell rich and nutty as it browns.  Once the butter solids reach a rich chestnut color, remove the pan from the heat and immediately transfer the butter to a small container and allow to cool slightly.

In the bowl of a stand mixer fitted with a paddle attachment, cream the remaining 1 stick of butter and the sugar. Cream on medium speed until light and fluffy, 3-5 minutes.  Add the vanilla extract and molasses, and beat until incorporated.  Once the brown butter has cooled slightly, pour into the creamed butter mixture, along with the brown sugar.  Cream for about 2 minutes until well incorporated.  Add the egg and egg yolk, and beat for 1 more minute.

In a medium bowl, whisk together flour, salt, and baking soda.  Add the flour mixture, all at once, to the butter mixture and beat on low speed until the flour is just incorporated.  Remove the bowl from the stand mixer and fold in the chocolate chips with a spatula.  Cover the bowl with plastic wrap and allow to chill in the refrigerator for 30 minutes.

Heat the oven to 375 degrees.  Place racks in the upper third and middle of the oven.  Line 2 baking sheets with parchment paper.  Using a cookie dough scoop or a spoon, roll the dough into balls and space about 2 inches apart on the baking sheet.  Bake cookies for 12-14 minutes until lightly browned on the outside, but still soft and tender in the center, rotating sheets halfway through baking.  Remove from the oven and allow to rest for 5 minutes on the baking sheet before removing to a cooling rack.  Makes 2-3 dozen cookies.

source:  recipe adapted from Joy the Baker Cookbook