I recently visited my college roommate Kitty Guillory (originally from Tutwiler) in beautiful Colorado, and she served the most amazing chocolate chip cookies made with browned butter. We enjoyed them as we gazed from her glass living room at the beautiful sunset overlooking magnificent Pike’s Peak. The cookies were delicious, and I don’t think it was because of the view, even though it was wonderful, too. If you love chocolate chip cookies, I know you will enjoy these! After all, the recipe is from a Mississippi girl.
Kitty’s Chocolate Chip Cookies
2 sticks unsalted butter, room temperature, divided
1 cup light brown sugar, packed
2 teaspoons vanilla
1 teaspoon molasses
½ cup sugar
1 egg
1 egg yolk
2¼ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1¼ cup bittersweet chocolate chips
¾ cup coarsely chopped pecans
Sea salt for sprinkling
Preheat oven to 350 degrees. In skillet over medium heat, whisk 1 stick butter until it foams and starts to crackle. Continue to heat to an amber color (about 2½ to 3 minutes). Remove from heat to bowl to cool. With mixer, cream remaining 1 stick butter and brown sugar until smooth. Beat in vanilla and molasses. Beat in cooled browned butter and sugar until light and fluffy. Beat in egg and yolk. In a bowl, combine flour, kosher salt, and soda. Gradually add flour mixture to creamed mixture. Fold in chips and pecans. Place dough in 2 tablespoon-size balls on parchment-lined baking sheet. Bake for 6 minutes and turn pan. Bake for an additional 6 minutes. Remove from oven and sprinkle with sea salt. Cool for 5 minutes on pan before removing to a wire rack to cool. Yield: 30-36 cookies
Kitty Guillory
Woodland Park, Colorado
