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Salted, Browned Butter Chocolate Chip Cookies


  • 1 cup (2 stick) unsalted butter, divided
  • 1 cup superfine sugar granulated 
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon molasses
  • 1 large egg
  • 1 large egg yolk
  • 2 ⅓ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup chopped dark chocolate (can use milk chocolate if you prefer)
  • 1 to 2 tablespoons sea salt flakes, divided


  • Melt 1 stick butter in a small saucepan over medium-low heat and continue to cook until butter begins to smell nutty and lightly brown. Remove from heat and cool completely.
  • Place remaining stick of butter and cooled browned butter in a bowl and using an electric mixer, beat until light and fluffy.
  • Add both sugars and continue to beat together until light and fluffy.
  • Scrape down sides of the bowl, add molasses and vanilla and continue to mix together.
  • Stir in egg and egg yolk.
  • In another bowl whisk dry ingredients together and add to the butter mixture.
  • Beat together until a dough comes together.
  • Fold in chopped chocolate chips until fully combined.
  • Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour and up to 3 days.
  • Preheat oven to 350˚F.
  • Scoop 3 ½ tablespoon sized balls onto a parchment lined baking sheet, about 1 ½ inches apart and sprinkle with sea salt flakes.
  • Bake for 12 to 14 minutes or until cookies are golden brown.
  • Allow cookies to cool for 5 minutes before transferring to a cooling rack or serve warm.