This recipe comes out of the Joy the Baker cookbook. I know, you’re thinking, another chocolate chip cookie but the thing that intrigued me about this recipe was the addition of some more uncommon ingredients, like molasses. I made it my own by adding in nonfat milk powder like I have been doing in all my other baked goods, which just pushed it over the top. This cookie was super delicious and while it was slightly more involved than some of my chocolate chip cookies it was totally worth it.

• 1 cup (2 sticks), plus 1 tablespoon of butter, softened
• 1 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon molasses
• 1/2 cup brown sugar, packed
• 1 large egg, plus 1 egg yolk
• 2 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 heaping teaspoon nonfat dry milk powder, optional
• 1/2 cup pecans, chopped
• 1 cup semi-sweet chocolate chips

Brown 1 stick plus 1 tablespoon of butter over medium heat in a shallow sauce pan, stirring constantly. Once browned, transfer to a bowl and stick in the fridge or freezer to cool off. In the bowl of a stand mixer fitted with a paddle attachment, cream the remaining 1 stick of butter with sugar until light and fluffy, about 3 minutes. Add in the vanilla extract and molasses and beat until incorporated. Once the brown butter has cooled slightly (I found it had cooled enough in the freezer that by the time I had mixed in the ingredients preceding this), add to the mixer along with the brown sugar and mix for about 2 minutes. Add in the egg and yolk and beat for 1 more minute. Add in your dry ingredients and mix until just incorporated, then add in your chocolate chips and pecans. Cover the bowl and refrigerate while your oven preheats to 375. Once the oven has preheated, line your baking sheets with parchment paper. I used my 2 tablespoon scoop and got 24 cookies. Bake for 12-14 minutes, rotating halfway, until the cookies are lightly browned on the outside, but still a little soft in the center. Cool on the pan for 5 minutes, then move them to a cooling rack to finish cooling.

*If you are like me and are wanting to bake cookies but don’t have softened butter, just grate your butter straight out of the fridge with a cheese grater. You will almost instantly have softened butter!