Chewy Molasses Chocolate Chip Cookies
I knew these cookies would be a big hit in our house. They’re a combination of my favorite cookie (Alton Brown’s The Chewy) and Hubby’s favorite cookie (Lumberjacks). As predicted, Hubby really enjoyed these cookies. I had mixed emotions about them though. As I have mentioned more than once, I really like chewy cookies.
But I’ve also come to realize that I like chewy, puffy cookies. I’m not a big fan of flat cookies. So while these cookies were in fact chewy, I wasn’t a huge fan since they were flat. They were good, but not my favorite. Then again, I’m weird about my cookies, because literally I got so many comments about how amazing they were at the party I took them to.
One Year Ago: Extra Counter and Cabinet Space in our Kitchen
Chewy Molasses Chocolate Chip Cookies
Yield: 3 dozen
Ingredients:
2 sticks unsalted butter
2 cups plus 2 Tbsp bread flour
1 tsp kosher salt
1 tsp baking soda
1 1/2 cups sugar
1/4 cup plus 1 tsp dark molasses, not blackstrap
1 egg
1 egg yolk
1 1/2 tsp vanilla
2 cups dark chocolate chips or chunks
sea salt for sprinkling on top of cookies just before baking
Directions:
Heat oven to 350 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
In a medium sized bowl, mix the granulated sugar and molasses until no large molasses clumps remain.
Pour the melted butter in the mixer’s work bowl. Add the sugar mixture. Cream the butter and sugar on medium speed for about 3 minutes.
Add the egg, yolk, and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough for about 20 minutes, then scoop onto parchment-lined baking sheets. Lightly sprinkle each dough ball with a few flecks of sea salt. It really brings out the chocolate flavor.
Bake for 8 to 10 minutes or until golden brown, checking the cookies after 5 minutes. I like these cookies to be just a bit under-done. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Recipe from Joy The Baker
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love white chocolate! It tastes especially good in cheesecake (and blondies, too). Can’t wait to try this recipe.
beantownbaker — March 3rd, 2013 @ 11:11 am
I haven’t made a white chocolate cheesecake yet, but I bet the subtleness would be great in cheesecake.
I never realized blondies had white chocolate! These look so good! I looove white chocolate but love it even more with a burst of semi-sweet too.
beantownbaker — March 3rd, 2013 @ 11:12 am
Not all blondies are created equal. Some have white chocolate and some don’t. I think from now on, I’m going to use this recipe for my base recipe for blondies.
Oooooh these look great! I’m in the same boat with white chocolate. I loooove dark, and always get a little turned off by the “fakeness” of white chocolate, but lately, it’s been a welcome addition.
these look absolutely fabulous!!
oh yum. i’m a HUGE white chocolate fan. these sound fabulous!
ok, so i’m wondering if my appeal to a middle of the road crowd could be semisweet chocolate? what do you think?
beantownbaker — April 1st, 2013 @ 8:44 am
I think semi-sweet would work just fine.