It’s officially Super Bowl weekend! I always tell my husband that he’s in charge of inviting people and I’ll be in charge of the food. I’m actually really not a football fan but I do love the Super Bowl commercials, the halftime show and of course, making all the food.
Whenever I’m in charge of food for a party, I tend to go slightly overboard. I get so excited to create this amazing display of food and I just want to make everyone “food” happy. I can’t help it. Dessert is where I usually like to put my focus on. I try to come up with amazing but complicated dessert. Then I realized that it didn’t need to be so complicated. After eating wings and dips, chips and all sorts of savory food, you really just want to finish all of that off with a really great cookie.
So I decided to have a great cookie spread. I make about 6-8 different kinds of cookies, depending on our crowd. A little over a year ago, I came across this cookie recipe I’m sharing with you today. The recipe comes from one of my favorite food bloggers that I follow, Joy the Baker. The title of her recipe for this cookie has the word “best” in the title. I’m always curious when someone makes such a bold claim. However, when it comes to her baking and cooking skills, I had no doubt it had to be one amazing cookie. So I tested out the recipe and WOW is really all that I can say. I mean these cookies are everything I never knew, I always wanted.
I did make two small changes to the recipe when I first made it because the original recipe has pecans and my family has no interest in nuts in their cookies. So I omitted those. I know, sad. Also, I personally wanted to have a combination of both milk and semi-sweet chocolate chunks in the cookies for a depth of chocolatey goodness.
Hello depth of chocolatey goodness! I’m drooling over here. The cookie altogether has such amazing flavors combined to make this perfectly amazing cookie. The brown butter creates a nutty, wonderful flavor, the small amount of molasses in the cookie lends a bit of depth to the sweetness of the cookie and the finishing salt on top of the cookie adds that perfect salty/sweet combination that really just makes this cookie, probably the one of the best cookies you’ll ever have.
Let’s make these cookies already. As with all of my recipes, I recommend reading through the recipe first to make sure you have all of the ingredients and that you don’t miss any steps. I always pre-measure everything out and have it all ready to go.
If you haven’t ever attempted to make browned butter, here’s a quick step by step tutorial. First, have a small saucepan over medium heat. Add one stick, 4 oz of unsalted butter to the pan. You want to melt the butter completely before the browning process begins. After about 1 minute, the butter will begin to foam
It will start to crackle and pop and continue to be frothy. Swirl the pan a few times to keep the bottom from burning. The popping should only last about a minute then the frothiness will go down a bit.
Continue to swirl the pan and watch the butter because at this point because it can go from browned to burnt really quick.
In the end, it should have a wonderful golden brown color and it smells like heaven! I like to pour the butter into a separate container to allow it to cool completely, at least 20 minutes.
In the bowl of an electric stand mixer, cream together the remaining stick of butter with the light brown sugar for 3-5 minutes until smooth.
Beat in the vanilla extract and molasses until combined. Pour in the cooled brown butter into the bowl, as well as the granulated sugar. Beat for two minutes until smooth and until the mixture is light in color and fluffy.
Add the egg and the egg yolk, beating for one more minute, then add the flour mixture and beat on low speed until combined. Add the chocolate chunks and mix only slightly. Remove the bowl from the stand mixer and finish folding the chocolate by hand with a rubber spatula.
Scoop the dough onto plastic wrap and cover completely. Flatten the dough slightly and refrigerate for at least 30 minutes. While the dough is in the refrigerator, pre-heat your oven to 350º. Using a 2″ cookie scoop, scoop the dough onto a parchment lined cookie sheet. (Except with this particular pan, I don’t need to use parchment paper). Space cookies at least 2 inches apart.
Sprinkle each cookie with a pinch of finishing salt and bake cookies for 12 minutes.
Cookies should be golden brown around the edges of the cookie. Let the cookies cool on the cookie sheet for 1-2 minutes. Initially the cookies will be slightly puffy, then as they cool they will flatten slightly. I like to add a bit more salt to the tops of the cookies at this point but only a pinch. Depending on your cookie scoop size, these cookies should make anywhere from 24-30 cookies.
Transfer the cookies to a cooling rack to cool completely.
Then simply enjoy one of the best cookies you will ever eat! They are so good, you actually might not be able to stop eating them!