Brown Butter and Molasses Chocolate Chip Cookies
Need a lacto ovo vegetarian dessert? Brown Butter and Molasses Chocolate Chip Cookies could be an outstanding recipe to try. One portion of this dish contains around 1g of protein, 6g of fat, and a total of 125 calories. This recipe serves 48 and costs 18 cents per serving. 67 people were glad they tried this recipe. If you have egg, bread flour, dark molasses, and a few other ingredients on hand, you can make it. It is brought to you by Creative Culinary. From preparation to the plate, this recipe takes roughly 50 minutes. With a spoonacular score of 5%, this dish is very bad (but still fixable). Similar recipes include Brown Butter and Molasses Chocolate Chip Cookies, Brown Butter Salted Caramel Chocolate Chip Cookies {Brown Butter Week}, and Brown Butter Potato Chip Chocolate Chip Cookies.
Servings: 48
Preparation duration: 40 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon baking soda
2 cups bread flour
2 cups dark chocolate chips or chunks for cookies
1/4 cup plus 1 teaspoon dark molasses, not blackstrap
1 egg
1 egg yolk
1 1/2 cups granulated sugar
1 teaspoon kosher salt
2 sticks unsalted butter
1 1/2 tsp vanilla
Equipment:
frying pan
oven
mixing bowl
baking sheet
ziploc bags
Cooking instruction summary:
Preheat your oven to 350 degrees F.Melt the butter in a skillet over medium heat; stirring constantly. Watch carefully; the butter will foam and the solids under the foam will start to brown after 6-8 minutes,Remove from heat immediately when the butter begins to turn brown.Pour the butter into a shallow dish and chill until it's room temperature.In a medium sized bowl, sift together the flour, salt, and baking soda. Set aside.In mixing bowl, mix the granulated sugar and molasses until thoroughly combined.Once the butter has cooled to room temperature, add it to the mixing bowl with sugar and cream all together on medium speed for about 3 minutes.Add one egg and mix well. Add the yolk and vanilla and mix until well combined.Spoon the flour mixture in gradually until thoroughly combined.Stir in the chocolate chips.Chill the dough for about 20 minutes, then scoop onto parchment-lined baking sheets. (To freeze, scoop dough onto baking sheets and freeze. Store in ziploc bags).NOTE: If topping with Maldon sea salt, sprinkle top with a few crystals now, before baking)Bake for 8 to 10 minutes until set; longer if using frozen dough (I add about 3 minutes to my baking time).Pay close attention! These cookies are already brown from the browned butter and molasses so visual appearance and scent is more important than color.Cool completely.
Step by step:
1. Preheat your oven to 350 degrees F.Melt the butter in a skillet over medium heat; stirring constantly. Watch carefully; the butter will foam and the solids under the foam will start to brown after 6-8 minutes,
2. Remove from heat immediately when the butter begins to turn brown.
3. Pour the butter into a shallow dish and chill until it's room temperature.In a medium sized bowl, sift together the flour, salt, and baking soda. Set aside.In mixing bowl, mix the granulated sugar and molasses until thoroughly combined.Once the butter has cooled to room temperature, add it to the mixing bowl with sugar and cream all together on medium speed for about 3 minutes.
4. Add one egg and mix well.
5. Add the yolk and vanilla and mix until well combined.Spoon the flour mixture in gradually until thoroughly combined.Stir in the chocolate chips.Chill the dough for about 20 minutes, then scoop onto parchment-lined baking sheets. (To freeze, scoop dough onto baking sheets and freeze. Store in ziploc bags).NOTE: If topping with Maldon sea salt, sprinkle top with a few crystals now, before baking)
6. Bake for 8 to 10 minutes until set; longer if using frozen dough (I add about 3 minutes to my baking time).Pay close attention! These cookies are already brown from the browned butter and molasses so visual appearance and scent is more important than color.Cool completely.
Nutrition Information:
covered percent of daily need
