Life’s been really busy, lately, and it’s only going to get busier.. so today, I’m relaxing, in a sense. I cleaned. I did laundry. I ate leftover pizza. There will be movie watching. Lots of kitty cuddles. And I made these cookies. None of these included studying, which was much, much needed after four exams this week.
Now, these cookies. We were out of eggs, so I was a little bit worried as to how they’d turn out without any..but it was fine. I’m including the egg in the recipe, because they really should have one, but it’s fine without. Browned butter and molasses really amp up the flavor in these cookies. Instead of your regular chocolate chip cookie, the browned butter adds a bit of depth, and the molasses gives it a bit of a caramel taste. A glass of milk is definitely preferred with these, and some good company to share them with is always a good idea. So make these cookies, and take some time to relax. Enjoy yourself; you deserve it.
Browned Butter Molasses Chocolate Chip Cookies
yields about 30 cookies
2 1/2 cups white whole wheat flour
1 t baking soda
3/4 t salt
1/2 cup agave nectar
1/4 cup molasses
1/2 cup (1 stick) butter, browned
1 1/2 t vanilla
1 cup dark chocolate chips (I used Ghirardelli’s double chocolate bittersweet chips)
In a small skillet, melt the butter over medium heat, and keep cooking until the butter solids begin to brown (it will crack and pop – this is normal!). Pour the butter into a small bowl and allow to cool slightly.
In a medium bowl, combine the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, combine the egg, agave nectar and molasses and beat well. Add in the browned butter and vanilla; mix. Add the flour mixture and mix until fully incorporated. Stir in the chocolate chips.
Scoop the cookie dough by the tablespoon onto a parchment lined baking sheet. Bake at 350ºF for 8-10 minutes, until lightly browned. Allow to cool and serve.