There are regular cookies and then there are cookies like this; perfectly flavored with browned butter and almonds. I even took the extra step of making the dough the night before to let it all marry together. These are some deluxe cookies my friends!
Let’s do some real talk: I made the dough the night before because it was a rainy, Friday night and I wanted to eat cookie dough. Also, I was too lazy to make the cookies that night. But let’s just say I let the dough rest because I was feeling adventurous and wanted to experiment with this overnight dough technique. Good talk.
I don’t even need to tell you how good they are, so I’m going to use a list descriptive words instead of a sentence: chewy, moist, soft, salty, chocolatey, crunchy from the almonds, and nutty from the browned butter. Make these now.
Two Years Ago – Vanilla Cake Pops
Chocolate Chip Cookies with Brown Butter and Marcona Almonds
Adapted from Joy the Baker
Yield – 4 dozen 2-tablespoon cookies
1 cup (2 sticks) unsalted butter, room temperature and divided
1 cup packed light brown sugar
1/2 cup sugar
2 teaspoons vanilla
1 teaspoon molasses
1 egg + 1 egg yolk
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cup flour
1/2 cup chopped marcona almonds
12 ounces semisweet chocolate chips
sea salt for sprinkling
- Brown one stick of butter in a small saucepan until the butter turns brown and smells nutty.
- Pour the browned butter into a small bowl to cool, be sure to scrape all the brown bits into the bowl. Let cool for about 40 minutes.
- In the bowl of a stand mixer with a paddle attachment, beat together the remaining stick of butter and brown sugar until light and fluffy, about 4 minutes.
- Beat in the cooled brown butter and sugar until pale yellow, another 2 minutes. Beat in the vanilla, molasses, and eggs. Scrape the bowl as needed.
- Add the salt, baking soda, and flour. Mix on low until just combined. Mix in the almonds and chocolate chips.
- Cover the bowl and refrigerate for several hours or overnight.
- Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
- Use a 2-tablespoon scoop to portion the dough. Allow generous spacing between cookies, I only placed 8 on a cookie sheet.
- Bake for 12 minutes and then transfer to a cooling rack to cool completely.