Fact: I will never make chocolate-chip cookies the same way again. Not since discovering that adding brown butter and letting the dough rest makes such.a.difference. Also, a little bit of molasses in the dough makes a little magic, too.
These cookies were born from the desire to try using coconut oil in place of shortening. Weird, right? Well, we got this cheapie coconut oil from the store that really doesn’t taste or smell like coconut oil, but it does have the consistency of coconut oil, which coincidentally is a lot like shortening. Not exactly, but pretty alike. So I tried using the coconut oil in place of shortening, used brown butter as well, let my dough rest, and added crazy additions to the batter. The result?
Honestly, I didn’t expect it to be so yummy. I was thinking along the lines of okay-ish cookie, but I really love the texture of these. I like a crispy cookie more than a crunchy one, and often chocolate-chip cookies become hard as they cool. I don’t care for breaking my teeth on my dessert. These cookies are nice and crispy on the outside, but they still stay soft in the center. Just how I like ’em. How do you like yours?
Loaded Brown Butter Cookies:
1/2 c. butter (1 stick)
3/4 c. coconut oil NOT melted
1 c. granulated sugar
1 ½ t. pure vanilla extract
1 t. molasses
½ c. packed light brown sugar
2 ¼ c. flour
1 t. salt
1 t. baking soda
½ c. coarsely chopped walnuts or pecans
1 c. bittersweet chocolate chips
1/2 c. butterscotch chips
Brown the stick of butter. Once browned, place in a bowl to cool slightly.
Cream the coconut oil with the granulated sugar until light and fluffy, 3-5 minutes.
Add the vanilla extract and molasses, and beat until incorporated. Once the brown butter has cooled slightly, pour into the creamed mixture, along with the brown sugar. Cream for about 2 minutes until well incorporated. Add the eggs and beat for 1 more minute.
In a medium bowl, whisk together flour, salt, and baking soda. Add this to the butter mixture and beat on low speed until the flour is just incorporated. Remove the bowl from the stand mixer, and fold in the walnuts, butterscotch chips, and chocolate chips.
Cover the bowl with plastic wrap and allow to chill in the refrigerator while the oven preheats to 375 degrees F. Roll tablespoons of dough into balls and space about 2 inches apart on a baking sheet lined with parchment paper.
Bake cookies for 12 minutes until lightly browned on the outside, but still soft and tender in the center. Remove from the oven and allow to rest for 5 minutes on the baking sheet before removing to a cooking rack.