This recipe is very easy to make, you only need a bowl and a wooden spoon. The special detail of this recipe is that butter is added in two ways: at room temperature and melted. Brown butter has a rich nutty taste and the aroma is out of this world.
Makes 15 cookies
INGREDIENTS
1/2 cup (125g) salted butter at room temperature
1/4 cup (50g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1 large egg at room temperature
1 teaspoon (5ml) pure vanilla paste
2 teaspoons (10ml) molasses
1 cup + 1/4 cup (145g) all purpose flour
1/2 teaspoon (2g) baking soda
1/4 teaspoon (1g) salt
1/2 cup (80g) dark chocolate chips (70% cocoa)
1/3 cup (50g) walnuts, coarsely chopped
Sea salt flakes for topping
DIRECTIONS
1. Making brown butter: place half of the butter in a sauce pan over medium heat. Use a pan with a silver bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from yellow to golden, finally brown. Once you smell that nutty aroma, take the pan off the heat and immediately transfer the browned butter into a bowl to cool. Try to leave as much of the brown bits in the pan as possible. Let the butter to cool.
2. In a large bowl mix the butters and sugars with a wooden spoon until the mixture is very smooth (around 3-4 minutes).
3. Stir in egg, vanilla paste and molasses.
4. Stir in flour, baking soda and salt.
5. Finally, fold chocolate chips and walnuts.
6. Cover the bowl with plastic wrap and put in the fridge for 30 minutes.
7. Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper or a Silpat nonstick baking mat.
8. Take the cookie dough from the fridge and use a small size (40mm) ice cream scoop spoon to put dough balls on the baking sheet. Leave 2'' (5cm) between the cookies. You may need to bake them in two batches.
9. Bake until cookies are golden brown for about 10 - 12 minutes. Let cookies cool for 5 minutes on a wire rack.
Sprinkle some flakes of sea salt on top. Keep cookies in a airtight container, for up to 3 days.
This recipe was adapted from JOY THE BAKER
Enjoy!
Love ByCookie