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In a stainless or light colored sauce pan over medium heat, add half of your butter to brown.
170 g Unsalted butter
Allow your butter to melt, then stir frequently. Butter will bubble for a while, then subside and you will be able to see the milk solids at the bottom. Butter will then begin to foam. Continue stirring until the milk solids are a rich brown color and have a nutty fragrance. Immediately remove from heat and pour into a bowl, remembering to scrape the toasted milk solids into the bowl as well.
Allow your browned butter to cool and mostly resolidify. You can place it in a cool area or in the refrigerator. If chilling in the fridge, take it out and stir it every 15-20 minutes or so.
Preheat your oven to 350°F and line a baking sheet with parchment. Set aside.
Once your brown butter is ready, add to your mixer with paddle attached or to a large bowl with a hand mixer. Add the rest of your non browned butter, as well as your sugar and brown sugar.
150 g Dark brown sugar | 50 g Granulated sugar | 170 g Unsalted butter
Cream together your butters and sugars on medium-med high until combined and the texture has slightly changed (2-4 minutes).
Add your egg and beat on medium until combined.
1 large Egg
Add vanilla and molasses and mix on medium low until smooth.
84 g Molasses | 1 tsp Vanilla
Add your spices: ginger, cinnamon and cloves and mix in.
In a medium bowl, add flour, salt and baking soda and whisk together.
300 g AP flour | 1½ tsp Baking soda | ½ tsp Sea salt
Add your dry ingredients to the wet and mix on low until the dough just comes together.
Scoop your dough onto your prepared cookie sheet, leaving 2-4 inches between cookies.
Bake your cookies for 10-11 minutes on the center rack of your oven. Cookies will be lightly golden on the edges and set but soft. Remove tray from the oven and allow the cookies for cool for 3-5 minutes on the pan before transferring to a cookie sheet.
Store cookies in an airtight container for up to 5-7 days. Enjoy!
