when joy the baker says that something is the best ever, you listen. and in the case of these cookies, you would be right to listen, because they are seriously the best chocolate chip cookies ever. EVER.
they are just perfect – crispy at the edges, soft and chewy in the middle, and with a touch of added molasses to bump up that butterscotchy-caramely flavor you get in a good chocolate chip cookie. the chocolate-to-cookie ratio is just right, and sea salt sprinkled over the top gives them just the right amount of saltiness to balance out all the sweetness. and then, to bring these cookies really over the top, they are made with brown butter, which gives them a really beautiful nuttiness. in other words, perfection. there’s not so much more for me to say – these are the kind of cookies that need to speak for themselves. just make them. you won’t regret it.
the best chocolate chip cookies ever. ever.
- ½ cup unsalted butter, at room temperature
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- ½ teaspoon molasses
- ¼ cup granulated sugar
- 1 egg
- 1 cup plus 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup chocolate chips
- coarse sea salt, for sprinkling
- brown 4 tablespoons of the butter. to do this, put 4 tablespoons butter in a small skillet over medium heat. let the butter melt, swirling it around in the skillet occasionally. it will get foamy and make crackling sounds. once the crackling stops, continue cooking the butter, swirling often, for about 2 minutes, until it is dark brown (there will be little dark bits at the bottom and it will smell nutty). transfer all of the butter (brown bits and all) to a small bowl and put it in the fridge to cool while you get started with the rest of the cookies.
- in the bowl of a stand mixer fitted with the paddle attachment, beat the rest of the butter with the brown sugar on medium speed until it is very smooth, about 3 minutes. beat in the vanilla extract and molasses.
- add the granulated sugar and cooled brown butter, and beat for another 2 minutes until the mixture is light and fluffy. add the egg and beat for one more minute.
- add the flour, baking soda, and salt, and beat on low speed until everything is just combined. slowly stir in the chocolate chips.
- wrap the dough in plastic wrap and let it chill in the fridge for at least 30 minutes.
- when you are ready to bake the cookies, preheat the oven to 350°f and line a baking sheet with parchment paper. roll the cookie dough into balls about 1-1/2 inches in diameter, and place them 2 inches apart on the baking sheet. liberally sprinkle sea salt over the tops of the cookies.
- bake the cookies for 12-15 minutes, until they are golden at the edges and just barely set in the middle. let them cool on the pan for 5 minutes before devouring them immediately or transferring them to a wire rack to cool completely.