These are chocolate chip cookies for grown-ups, with extra yummies like browned butter and two kinds of chocolate. Yes, it's a little more work than the recipe on the bag of chocolate chips. But I promise you that it's still not hard and the payoff is extraordinary.
Ingredients
1 c. butter (2 sticks), divided and room temperature
2½ c. flour
1½ t. kosher salt
¾ t. baking soda
¼ t. baking powder
2 eggs
¾ c. white sugar
¾ c. brown sugar
2 t. vanilla
½ t. molasses
⅔ c. chopped dark chocolate
⅓ c. chopped milk chocolate
Instructions
Brown one stick of butter: melt it in a small pot over medium heat. It will bubble, then subside. Continue to heat until the white milk solids on the bottom turn brown and your whole kitchen starts to smell amazing. Turn off the heat and let cool.
Combine the flour, salt, baking soda, and baking powder in a small bowl. Set aside.
Cream the eggs with the white sugar until smooth.
When the browned butter is around body temperature, add 2 teaspoons of cold water and pour into the egg mixture. Add the remaining stick of butter and the brown sugar, and cream until the color lightens.
Mix in the vanilla and the molasses.
Add the flour mixture and mix until there is no more flour sitting on top of the dough (you will still have large white streaks). Add the chocolate and mix until just combined.
Allow dough to rest in the fridge for 12-24 hours.
Preheat oven to 375 degrees F. Scoop dough into about two-tablespoon sized balls. Bake while still cool for 12-14 minutes, until evenly brown but still a little gooey in the center.
The cookies with firm up as they cool, but who can wait that long? Eat them hot and cover yourself in chocolate.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2014/09/browned-butter-chocolate-chip-cookies/