Brown Butter Molasses Cookies with White Chocolate
Ingredients:
Wet:
1 cup salted butter, browned
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/4 cup molasses
1 tsp vanilla
Dry:
2.5 cups flour
1 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp salt
1 cup white chocolate, chopped
Instructions:
Heat a small pot or saucepan to medium heat, and place the butter in. You’re going to brown the butter until it reaches a deep golden brown color, giving the cookies a deeper toffee flavor. Take this process slowly so the butter doesn’t burn. Allow the butter to bubble, stirring occasionally. Eventually, the butter will foam up, and this is a sign the butter is browning. You may want to turn the heat off at this point and let the residual heat of the pan finish the browning.
Once the butter is browned, pour it into a separate bowl, making sure you also scrape in the brown bits from the bottom of the pan. Cover the bowl and let it set in the fridge until completely cool. You can also add an ice cube to the butter to speed this process up.
Combine the cooled butter with both of the sugars. Whisk until this mixture becomes fluffy and light in color.
Add in the eggs, molasses, and vanilla. Whisk to fully combine.
In a separate bowl, whisk all of the dry ingredients (not the white chocolate)
Add the dry ingredients to the wet, about 1/2 cup at a time, until fully incorporated. Add the white chocolate.
The dough will be pretty soft. Allow it to chill in the fridge for about 30 minutes. After 30 minutes, shape the dough into balls and allow it to chill in the fridge for another 30 minutes to an hour.
Place the dough balls onto a silpat or parchment-lined cookie sheet with a few inches of space in between.
Preheat your oven to 190 Degrees Celcius, 375 Degrees Fahrenheit.
Bake until the cookies are set with a slightly soft center. This could take anywhere from 10-15 minutes, but it still may be more or less.
Allow to cool completely and enjoy!
