There is a part of me that so desperately wants to be a barefoot hippie flower child that goes to music festivals in crop tops that show off my perfect abs (from only eating hippie food) and dances around like no one’s watching, except they are watching and I’m photographed as the sun starts to set so the pictures come out washed in warmth.
I am not that girl.
I don’t own a crop top because I don’t have perfect abs (because I have a baking blog and am so, so bored by hippie food). I’m also not really into music or bands or large groups of other people or alcohol or being unclean or camping. Or spending hundreds of dollars to do all that.
So instead I listen to music and dance in my underwear in my kitchen as I bake cookies. The only thing missing is the rose-tinted photos.
I can live with this.
(But so delicious.)
quarter cup butter
one teaspoon molasses
one third cup sugar
one egg yolk
one tablespoon milk
half cup bread flour
quarter teaspoon sea salt
half cup chocolate chips
flaked sea salt, to sprinkle on top
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Brown the butter by heating it over medium in a small saucepan until it’s melted and starts to foam. As the foam subsides, you’ll see little bits at the bottom – wait until these brown (and the whole things smells delicious) and then remove from heat.
Transfer the browned butter to a mixing bowl (some sources suggest letting it cool first, but I’m impatient, so I just went for it right away) and add the molasses, sugar, yolk and milk. Mix really well. Add flour and salt, and mix until all the flour is combined. Stir in chocolate chips.
Spoon onto the prepared baking sheet and sprinkle each cookie with sea salt.
Bake for about 10 minutes, or until the edges have darkened and the centre of the cookie looks dry.