Clean your cupboard out cookies...Brown Buttered Chocolate Chunk, Butterscotch Chip, Pecan Cookies

What a great weekend...

...Meghan came in town Thursday

...We took a long weekend...aka Friday it felt like I was skipping school: went to go checkout the National Cathedral, and walked around Georgetown 

..then got ready and headed back into the city for some dinner and drinks.

...Oh fun with Instagram

....it is really staring to feel like spring in DC

...Saturday we woke up baked cookies

...Then went and had brunch at Founding Farmers

...Oh yes...Chicken and Waffles!

Then we woke up Sunday and went for a run...St. Patty's Day 8K

Okay, okay, down to the cookies...These are browned butter chocolate chunk, butterscotch chip, toffee, pecan cookies.  They come out crispy, but light and not hard like when you over bake chocolate chip cookies.  The combination of chocolate and butterscotch in this cookie with the browned butter is delicious.  So if you want a new take on the standard chocolate chip cookie give these a try...and maybe throw in whatever else might be good from your cupboard.  Enjoy!

Butter and sugars plus molasses...

In goes the dry ingredients...

Oh sweet chocolate and butterscotch chip...

Oh crunchy toasted pecans...

Time for the cookie scoop...

Oh so nice have Meghan in town to take pictures...

Crunchy, buttery, chocolaty goodness

Browned Butter Chocolate Chunk clean you cupboard out cookies: (recipe adapted from Joy the Bake)
1 cup (2 sticks) unsalted butter, 1 softened, 1 melted
1 cup granulated sugar
1 1/2 teaspoon vanilla extract
1 teaspoon molasses
1/2 cup light brown sugar
1 large egg + 1 large egg yolk
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup semi-sweet chocolate chunks or chips
1/2 cup toasted pecan pieces
1/2 cup butterscotch chips
1/4 cup toffee pieces

1.  Brown one stick of the butter in a medium sauce pan over medium low heat until it starts to smell nutty and the butter has bubbled and brown bits form.  Once butter is browned, place in a bowl to cool slightly.

2.  In a large mixing bowl, cream together remaining stick of butter with the granulated sugar until light and fluffy.  Add the vanilla and molasses, whisking until well combined.

3.  Once the browned butter has cooled slightly, pour into the creamed butter mixture, along with brown sugar.  Whisk until well combined, then add egg and egg yolk, mixing until completely incorporated.

4.  In a medium sized mixing bowl, whisk together flour, salt and baking soda.

5.  Whisk the dry ingredients into the wet, and then fold in the chocolate chunks, pecans, butterscotch chips and toffee pieces.  Place dough into the refrigerator to harden for 30 minutes.

6.  Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper.

7.  Once oven is hot, using a tablespoon of cookie scoop, scoop dough on to baking sheet and bake for 11-13 minutes or until just golden.  Remove from oven and let cool on baking sheet for 1-2 minutes, then remove to cooling rack.  Enjoy!

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