1 cup (2 sticks) + 1 tablespoon unsalted butter
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon molasses
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
1 (3.1-ounce) package Sno-Caps
Brown butter. Brown 1 stick plus 1 tablespoon of butter by heating over medium heat, whisking constantly, until golden brown. Once butter is browned, remove from heat and pour into a bowl to cool slightly. For more information on how to brown butter, see this post.
Mix. In a stand mixture fitted with the paddle attachment, cream together the other stick of butter with the granulated sugar until creamy, about 3 minutes. Add the vanilla and molasses and beat until incorporated. Add the slightly cooled brown butter and the brown sugar and mix on medium speed for about 2 minutes. Add the egg and egg yolk and mix until fully incorporated.
Whisk. In a medium bowl, whisk together the flour, salt, cinnamon, and baking soda. Add all at once to the butter mixture and mix on low until just incorporated. Fold in the chocolate, white chocolate, and Sno-Caps with a wooden spoon or spatula.
Chill. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. (Tip: The longer you chill the dough, the thicker they will become when they bake!) Preheat the oven to 375°F. Line two cookie sheets with parchment paper. Scoop dough into balls using a small cookie scoop and place 2 inches apart on baking sheet.
Bake. Bake for 10-12 minutes, until cookies are just starting to turn golden brown around the edges. Remove from oven and let cool 5 minutes on baking sheet, then transfer to wire racks to cool completely.
Source: Adapted from the Joy the Baker cookbook.
Printed From: Bakergirl.