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Home » Popular » American Recipes » The Best Browned Butter and Molasses Chocolate Chip Cookies

The Best Browned Butter and Molasses Chocolate Chip Cookies

August 8, 2011 by Savoring Italy

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The Best Browned Butter and Chocolate Chip Cookies are soft and delightfully chewy with the most incredible flavor! A rich and deep flavor from the molasses in our homemade brown sugar and loaded with melty chocolate chips. These cookies are dangerous!

overhead image of browned butter and chocolate chip cookies
You know you just made an amazing cookie when your visiting Italian cousin sweetly asks if she should put aside a couple for breakfast the next day. She’s afraid there may not be any left the next morning for breakfast. I think I may never have to try another chocolate chip cookie recipe again.

Browned Butter and Molasses Chocolate Chip Cookies

This cookie recipe invokes both happiness and fear. You’re overwhelmed with feelings of pure happiness with that first bite. A happiness like you haven’t felt in a while. Soon the happiness starts to fade away and you’re overcome with a little fear.

 
A slight feeling of dread that you may have eaten your last amazing cookie.
That is how good these cookies are.
 
The funny thing is…I don’t usually make chocolate chip cookies. My mom makes the world’s best chocolate chip cookies. They’re not too chewy and they have just the right amount of chips in every bite. They’re seriously wonderful.  Why would I attempt to make them when hers are so wonderful?
 
But I was presented with the opportunity this month through the fabulous Vintage Recipe Swap group my friend Christianna put together. I was excited about this month’s recipe. I love baking with molasses. It’s so rich and adds a wonderful texture to cookies.

overhead image of chocolate chip cookies

While I was baking the cookies, Silvia, the other cousin visiting us, took a look at the molasses bottle and asked if it was soy sauce. She said it smelled funny and had never seen it before. It may smell funny, but a little bit mixed with granulated sugar makes a mighty fine cookie.
 
I’m not an expert on gluten-free baking so I found a recipe with flour in it. I never made cookies with bread flour before.

image of vintage cookie recipe

overhead image of chocolate chip cookies

What is the secret to make these the best cookies?

I’ve made quite a few chocolate chip cookies in my life. I experienced with so many different recipes. I still haven’t found a cookie that is quite as delightful as these!

These are the tips for these lovely cookies:

  • Add Bread Flour: To get that nice and chewy cookie dough, bread flour is the key! It does really change the texture of the cookie. Tested and approved!
  • Use Dark Brown Sugar: So we made our own brown sugar here with molasses. Truly added a wonderful flavor difference! But you could use store-bought brown sugar. Just make sure you use brown sugar!
  • Cool the brown butter: If you set aside the browned butter to cool, it will give you a little crispier texture. If you cool the butter in the fridge after you brown it (and then bring to room temperature) it will be like baking with softened butter. If you don’t cool the browned butter, you’re chocolate chips will melt a bit and you’ll get lovely chocolate swirls. You could add more chocolate chips on top of the cookies just before baking.
  • Add an egg yolk: That extra egg yolk does make a difference! It makes the dough just bit more chewy.
  • Chill the dough: Don’t forget the last step before baking. I promise it makes a difference. The dough has to be firm and cold. It really helps to hold the shape of the cookie. If you don’t chill, you’ll get a flatter cookie…not that there’s any thing wrong with that!

overhead image of molasses mixing in sugar

My son helped me out in adding the molasses to the sugar. Actually, he started to pour it in when I went to grab my camera to take a photo. He then smiled and told me, “I’ll help mommy make cookies!” We stirred it together really well. And that is how you make brown sugar. How easy is that? Maybe this is the secret of why these cookies are so incredible.

overhead image of homemade brown sugar
Or it could have been the browned butter? That was a good idea. Our cousin Stefania asked me about how many calories are there in each cookie? She giggled and asked if there are a lot. I told her to relax because she is on vacation and just enjoy the calories. I didn’t mention that two sticks of butter.

overhead image of browned butter

I baked the cookies about 10 minutes. The cookies were chewy and a little crisp around the edges. That is my idea of a perfect cookie. This is a recipe you must try soon.

recipe slightly adapted from Alton Brown and Joy the Baker

What’s needed for chocolate chip cookies?

Here is what you need to have on hand to bake the most addictive chocolate chip cookies. If you’re missing something, make sure you pick it up to bake these as soon as possible:

  • unsalted butter
  • bread flour
  • kosher salt
  • baking soda
  • granulated sugar
  • dark molasses, not blackstrap
  • egg
  • egg yolk
  • dark chocolate chips or chunks

More cookie recipes:

  • Italian Rainbow Cookies
  • Sicilian S Cookies
  • Peanut Butter and Chocolate Chip Cookies
  • Chocolate-Chocolate Chip Einkorn Cookies
  • My Favorite Chocolate Chip Cookies
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The Best Browned Butter and Molasses Chocolate Chip Cookies

The Best Browned Butter and Chocolate Chip Cookies are soft and delightfully chewy with the most incredible flavor! A rich and deep flavor from the molasses in our homemade brown sugar and loaded with melty chocolate chips. These cookies are dangerous!
Prep Time20 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Keyword: browned butter, chocolate chips, Cookies, molasses
Servings: 3 dozen
Author: Lora

Ingredients

  • 2 sticks unsalted butter
  • 2 cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 1/2 cups granulated sugar
  • 1/4 cup plus 1 teaspoon dark molasses not blackstrap
  • 1 egg
  • 1 egg yolk
  • 2 cups dark chocolate chips or chunks

Instructions

  • Brown the butter in a heavy-bottom medium saucepan over medium-low heat. When the butter has browned (about 3 minutes), set aside to cool. *If you don’t set the butter aside to cool, the chocolate chips will melt as you’re stirring them like mine did. And that is definitely not a problem. It just depends if you mind having chocolate swirls instead of chips in your cookies. In a medium sized bowl, sift together the flour, salt, and baking soda. Set aside the flour mixture.
  • In a medium sized bowl, mix the granulated sugar and molasses until no large molasses clumps remain.
  • Pour browned butter in the mixer’s work bowl. Add the homemade brown sugar. Cream the butter and sugar on medium speed for about 3 minutes. Add the egg and mix well. Add the yolk and mix until well combined. Slowly spoon in the flour mixture until thoroughly combined. Stir in the chocolate chips.
  • Chill the dough for about 20 minutes, then scoop onto parchment-lined baking sheets.
  • Bake for 8 to 10 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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Comments

  1. Elizabeth says

    August 8, 2011 at 1:21 pm

    Hi Lora, These look fabulous. I love using molasses and browned butter but I've never used them in the same recipe. I was just curious, why do you specify not blackstrap?

    Reply
  2. Pretend Chef says

    August 8, 2011 at 1:50 pm

    These cookies look really delicious. I don't make cookies often but I know these would be a hit in my household. Yummy!

    Reply
  3. Erin says

    August 8, 2011 at 2:04 pm

    Really like the idea of molasses being in a cookie!

    Reply
  4. Maria says

    August 8, 2011 at 2:12 pm

    Now I want cookies for breakfast:)

    Reply
  5. Anonymous says

    August 8, 2011 at 2:17 pm

    These cookies look absolutely gorgeous. i thought I'd found my ultimate recipe but this might just tip the scales… love the inclusion of molasses and browned butter.

    Reply
  6. Alan Cooke says

    August 8, 2011 at 2:28 pm

    Definitely a yummy looking cookie! I'm sure they would not last very long at my house! 🙂

    Reply
  7. Burwell General Store says

    August 8, 2011 at 3:00 pm

    OH my goodness. I agree with your math, molasses + browned butter = amazing. I'm glad to see you in the swap again and as always, I love reading your posts. Fingers crossed for next swap!

    Reply
  8. Chef Dennis says

    August 8, 2011 at 4:04 pm

    I think you hit on just the right combination for those spectacular cookies! I would put these on your regular rotation of baked treats for your friends and family!
    Glad you could make it to the swap this month, we missed you!

    Reply
  9. heidi's copper kettle says

    August 8, 2011 at 4:22 pm

    I absolutely have to make this! I have never used bread flour for cookies before either but I have a 25 pound bag of the stuff from Costco begging me to use it. Thanks for the recipe!

    Reply
  10. Boulder Locavore says

    August 8, 2011 at 5:34 pm

    Hi Lora! I'm opening this at a time akin to going grocery shopping when hungry. The first photo had me wondering how quickly I could make a trip to Florida! They look delicious! I love all the thoughtful information you included too. So glad you are back; we are lucky to have you as part of our swap.

    Reply
  11. Chris says

    August 8, 2011 at 6:31 pm

    I was looking for a recipe for blondies the other day, and came across one that uses bread flour – they said the higher gluten in the bread flour gives a chewiness that regular flour doesn't. I LOVE browned butter AND molasses, as soon as we finish the cookies my daughter just made, have to try this recipe.

    As an aside…I *never* buy brown sugar. I always make mine "from scratch" with molasses. I think it gives a richer flavor to the brown sugar and the recipe as a whole 🙂

    Reply
  12. Mari says

    August 8, 2011 at 8:19 pm

    They looks spectacular. I could imagine the taste of molasses with the brown sugar….. delicious 🙂

    Reply
  13. Monet says

    August 8, 2011 at 8:41 pm

    These look so tasty Lora. I love cooking with browned butter. So good! I had an Italian Creme Cake last night that was AMAZING. Do you have a favorite recipe? And thank you for sharing this delicious recipe. This was perfect lunch-reading-material. I only wish I could have had a bite! I hope you have a lovely evening.

    Reply
  14. Alli says

    August 8, 2011 at 10:42 pm

    So great to make homemade brown sugar! And browned butter probably adds such a nice richness. I started getting stressed out just thinking I need to make them…!

    Reply
  15. Shumaila says

    August 8, 2011 at 11:31 pm

    My mom makes chocolate chip cookies with molasses and I love her cookies! And to use browned butter- yum! Glad to be part of the Swap!

    Reply
  16. scrambledhenfruit says

    August 8, 2011 at 11:41 pm

    These look great! I have a choc. chip recipe that uses molasses, but not with browned butter too. It sounds like a winning combination! 🙂

    Reply
  17. Maris (In Good Taste) says

    August 9, 2011 at 12:06 am

    Homemade brown sugar! So amazing to me!

    Reply
  18. Barbara | Creative Culinary says

    August 9, 2011 at 2:13 am

    I saw your tweet and am sorry I got her so late. I could use a good cookie or twelve. These are so up my alley…the browned butter, the molasses and oh yeah, the chocolate chips. Great job Lora, wish we could share a cookie and a huge. What a day. XOSO

    Reply
  19. Gina says

    August 9, 2011 at 4:10 am

    Mmm, cookies. Never made me own brown sugar, who knew it was so easy. It sounds like your cousin is on smart cookie. Hope you are enjoying summer.
    -Gina-

    Reply
  20. The Vanilla Bean Baker says

    August 9, 2011 at 4:34 am

    Unlike Stephanie, I don't care how many calories are in these cookies (vacation or not) I'm just wondering how many I can pile onto a plate and eat in one sitting! LOL They do look mighty good 🙂

    Reply
  21. The Vanilla Bean Baker says

    August 9, 2011 at 4:37 am

    My apologies to your cousin, I meant to type Stefania.

    Reply
  22. ネコチョコ says

    August 9, 2011 at 9:40 am

    yumm!These look great!I am hungry!
    double chocolate chip cookie recipe

    Reply
  23. Lizzy says

    August 9, 2011 at 11:41 am

    My husband's great aunt used to let him have cookies for breakfast…telling him that they were special "breakfast cookies." He still will have the occasional breakfast cookie now and then. These look wonderful, Lora…I love the addition of molasses 🙂 xo

    Reply
  24. Carolyn says

    August 9, 2011 at 12:25 pm

    Theswe cookies look amazing, Laura. And the browned butter indeed would have made a difference, in both taste and texture. Yum!

    Reply
  25. Reeni says

    August 10, 2011 at 1:22 am

    Your cookies rock Lora! With homemade brown sugar AND browned butter – seriously irresistible! I'd be hiding some for breakfast too. xoxo

    Reply
  26. Ilke says

    August 10, 2011 at 11:04 am

    Your cousin is visiting you and on vacation, two things that should make her not to count calories 🙂

    Lovely cookies.

    Reply
  27. Barbara | Creative Culinary says

    August 10, 2011 at 8:36 pm

    I'm making these RIGHT now. How do I get the dough onto the baking sheets? Right now spoonfuls are entering my mouth and I can't stop. Send help. 🙂 PS I think I'm kidding Lora but this dough is the bomb!

    Reply
  28. Happy When Not Hungry says

    August 11, 2011 at 1:56 am

    What a fabulous recipe! These cookies look amazing 🙂

    Reply
  29. Gayle Anderson, Idaho Farm-wife says

    August 11, 2011 at 8:39 pm

    I'm so glad I found this site… as I bake just for the love of it, as well as do "stress baking" when I get stressed, I bake. More new recipes to try. Yea. Feel free to check out my recipe pages at http://www.idahofarmwife.net

    Reply
  30. Erica says

    August 12, 2011 at 2:42 am

    This looks fabulous! YUM!

    Year Old Birthday Party Ideas

    Reply
  31. BakingWithoutABox says

    August 12, 2011 at 4:07 am

    Mmmmm molasses make everything better. Those cookies look decadent. And love the super cute helper.

    Reply
  32. Monique says

    August 13, 2011 at 2:05 pm

    Your cookies look stunning! Never thought of browning the butter before, brilliant. I have the complete urge to make these right now. Fantastic job on the recipe swap.

    Reply
  33. Ethan says

    August 16, 2011 at 8:49 pm

    These look soo great! I'm a sucker for chocolate chip cookies:)

    Reply
  34. Desi says

    September 27, 2011 at 3:23 pm

    Oh yum! I've never really thought about how they make brown sugar… I'm loving your cookies using the homemade brown sugar! I think I'm gonna have to make these 🙂

    Reply
  35. Anonymous says

    December 11, 2011 at 8:13 pm

    just made these for a work christmas event tomorrow, and WOW! they're distinctive than typical chocolate chip cookie because the brown butter adds a great depth (and smells amazing while it's cooking!). really original take on a old favorite. thanks for sharing!

    Reply
  36. christina @ ovenadventures says

    March 16, 2012 at 6:30 pm

    these look so good. i've been looking for a recipe to use up some molasses.

    Reply

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Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. We work hard to create recipes that are inclusive of many sorts of diets, but do not follow one diet. Read More

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