- 248 grams flour (1.75 cups)
- 1/2 tsp baking soda
- 14 tbsp unsalted butter, divided (1.75 sticks)
- 250 grams sugar (1.25 cups)
- 25 grams molasses
- 1 tsp salt
- 2 tsp vanilla extract
- 1 large egg plus 1 egg yolk
- 280 grams semisweet chocolate chips (1.25 cups)
- Heat oven to 375℉.
- Whisk flour and baking soda together in medium bowl; set aside.
- Place 4 tbsp of the butter in a heatproof bowl; set aside.
- Heat remaining 10 tbsp of butter in skillet over medium-high heat, stirring constantly until golden brown with a nutty aroma (about five minutes?).
- Remove from heat and transfer browned butter to the bowl with the rest of the butter; stir until melted; cool completely (but not solidifying).
- In a large bowl, combine sugar, salt, molasses, vanilla and melted butter using wire whisk.
- Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk again 30 seconds. Repeat resting and whisking two more times until mixture is thick, smooth, and shiny.
- Stir in flour mixture until just combined using wooden spoon.
- Stir in chocolate chips.
- Form dough into 30-gram balls and place two inches apart on baking sheets lined with parchment.
- Bake until golden brown and still puffy, and edges have begun to set but centers are still soft and light in color, about 10 or 11 minutes.
- Cool on baking sheet 5-8 minutes, then transfer to wire rack to cool completely.