Monday, September 19, 2011

Chewy Molasses Chocolate Chip Cookies

Can I tell you something about these cookies?

They are absolutely my new favorite chocolate chip cookies. Seriously. If you like chocolate chip cookies, go make these. Right now.

They are incredibly soft and chewy, which is an immediate chocolate chip cookie win in my book. The only negative thing I have to say about them is that they are rather flat. But get over it. You will want to stuff your face with them.

That is, if you have any good taste at all. Come on.

What makes them so great, you wonder? This little bit of molasses instead of brown sugar, I think. It's only slightly different than your regular go to recipe, but what a difference!

Chewy Molasses Chocolate Chip Cookies

  • 1 cup (2 sticks) unsalted butter
  • 2 cups plus 2 Tablespoons bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 1/2 cups granulated sugar
  • 1/4 cup plus 1 teaspoons dark molasses (not blackstrap)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 teaspons vanilla extract
  • 2 cups semi-sweet chocolate chips or chunks
Cooking Directions
  1. Preheat oven to 350F (can I recommend that you do this once you stick the cookies in the fridge for a bit? That way you don't have your oven on unnecessarily long!)
  2. Melt butter. Options: do it in a saucepan. OR you can just melt it in the microwave if you're lazy like me.
  3. Sift together flour, salt and baking soda and set aside. Note, I rarely actually do this. I just put it all in at the end. They turn out just fine.
  4. Mix together your sugar and your molasses until there are no large chunks of molasses remaining. You can do this in a separate bowl by hand, or just stick it in your mixer and let it go to town. Since I am lazy, I stick it in my mixer.
  5. Mix the butter in with the sugar and cream on medium speed for about 3 minutes. Add in the egg, egg yolk, and vanilla and mix until well combined. Slowly incorporate the flour stuff until it all looks like some doughy deliciousness. Fold in the chocolate chips.
  6. Chill the dough for about 20 minutes (or more, it's always okay to do it for longer). Scoop onto parchment-lined baking sheets. Full disclosure: I didn't go parchment after the first batch, it was okay, though they were harder to get off the sheet. If you want, you can fleck with some sea salt before you stick them in the oven.
  7. Bake for 8-10 minutes until golden brown. These are best slightly underdone. Of course, that's how I like all of my cookies! Cool completely and store in an airtight container.
  8. Try not to devour all of them at once. Just try.

Recipe via Joy the Baker

In photos:

 Flour and other sundries sifted together.

Sugar and molasses. Brown sugar! Amazing!

Melting some butter.

Butter and sugar/molasses mixed together. It's looking pretty caramel-y.

Add in the eggs and vanilla.

And then the flour mixture. What is with this photo? Sigh.

After you've got the chocolate chips mixed in, you better be refrigerating this. For real. Do it.

 Since these are slightly darker than your normal chocolate chip cookie recipe, don't leave them in overly long waiting for that slightly browned look. You don't want them to get crunchy. I forgot to use parchment paper, and it was fine, but I do recommend it, otherwise you'll need to leave them on there for a bit to firm up.

Mmm mmm good. As in, goooooooood.


  1. Molasses instead of brown sugar? How interesting! I think I might need to try these...

  2. The molasses basically makes the white sugar brown sugar, so it's really all brown sugar. If that makes sense! But they are seriously good. Definitely try them out!

  3. I think, to make up for the flatness, I might add a little baking powder. Thanks for the recipe!