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