Salted Date and Dark Chocolate Chunk Cookies
Soft and chewy brown butter chocolate chip cookies with soft medjool dates, chunks of rich dark chocolate, and a sprinkle of sea salt.
Servings: 32 cookies
Ingredients
- 1 c (2 sticks) butter, room temperature
- 2 1/4 c all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 c brown sugar, packed
- 2 tsp vanilla extract
- 1 tsp molasses
- 1 T milk or nondairy milk
- 1/2 c granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 c chopped dark chocolate
- 1/2 c chopped Medjool dates
- coarse sea salt for sprinkling
Instructions
- Brown HALF of the butter (leave the other half at room temp to soften). See my post on Brown Butter for instructions. Pour brown butter into a bowl or other container to cool for 20 minutes.
- In a small bowl, combine the flour, salt, and baking soda. Set aside.
- Beat the other half of the butter with the brown sugar until smooth, about 2-3 minutes on medium speed.
- Add vanilla, molasses, and milk and mix until combined.
- Add the COOLED brown butter and the granulated sugar. Beat until fluffy, about 2 minutes on medium speed.
- Add egg and yolk. Beat until well combined, about 1 minute.
- Add flour mixture and mix on low just until combined. You should still have some bits of unmixed flour throughout the dough. Fold in chocolate chunks and dates.
- Refrigerate dough for a couple of hours or overnight (or at least 30 minutes if you can't wait that long:)). This step is CRUCIAL – don't skip chilling your dough!
- When you're ready to bake, preheat oven to 350°F and set the dough out at room temperature for 10-15 minutes to soften up a bit (it will make scooping easier).
- Using a medium cookie scoop or your hands, form dough into about 2T balls and place 2" apart on a cookie sheet.
- Bake for 10-12 minutes, or until beginning to brown around the edges. They'll be a tad doughy in the middle, but will continue to cook as they cool on the cookie sheet.
- Remove from oven and allow to cool on cookie sheet for a bit (about 10 minutes), then move cookies to a cooling rack to cool completely.
Notes
*Optional: These cookies would be amazing with nuts! I'd opt for walnuts, but pecans or almonds would be great too. I'd say 1/2 c would do it.