Gracie's Famous Chocolate Chip Cookies

Ok, ok. I will admit something. I am a horrible baker. I try, but it's just something I struggle with. I look up to my little sister Gracie when it comes to baking. I don't know how she does it, but she knows how to make the best cookies I have ever had in my life. When I needed a little bit of comfort living in the DR, she was so kind to send me her super top secret recipe of her famous brown buttered chocolate chip cookies. I promise, these cookies will NOT disappoint. And if I was able to perfect them, you can to!

• 1 cup (16 tablespoons) unsalted butter, softened to room temperature
• 1 cup light brown sugar, packed
• 2 teaspoons vanilla extract
• 1 teaspoon molasses
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 1/4 cups all-purpose gluten free flour
• 1 teaspoon salt 
• 1 teaspoon baking soda
• 1 cup milk chocolate chips

The key to the cookies is the butter. First melt half the butter in a skillet (8 tablespoons) on medium high and melt the butter until it gets nutty brown. Around 3-4 mins. Make sure the bottom is brown. Take off the stove and pour into a bowl. Cool the melted butter for 20-25 minutes.

Beat the remaining 1/2 cup butter with brown sugar for 3-5 minutes. Then beat the vanilla extract and molasses. Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth. Add the egg and egg yolk and beat for one minute. Add the flour, salt and baking soda, beating on low speed just until everything is mixed together. Then fold in the chocolate chips.

Scoop the dough onto a piece of plastic wrap. Flatten it slightly into a thick disk and refrigerate for a least 30 minutes. About 15 minutes before you're ready to cook, turn on the oven to 350 degrees. 

Grease a tray and put 2 tablespoons worth of dough in a ball and sprad apart 2 inches. Bake for 13-15 minutes - or longer for crispier cookies. Sprinkle sea salt on top after they're done.