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. 
Peanut butter and chocolate is my most favorite combination ever! I’m so happy you love your kitchen and it’s really sweet of you to bake for your designer. Homemade treats are such a delicious way to say thank you:)
Oh wow – these look like the best brownies ever. Beautiful!
Amazing looking brownies!
Does your designer sign on for small projects? We’re looking to add some backsplash. The area behind the sink and stove is just so plain.
Megan, Our designer works at Home Depot in the kitchen department. So I think she only does projects where you order cabinets/countertops from Home Depot…
We start kitchen destruction at the end of the week! I’m so excited!! Great idea about the counter on top of the radiator!! I’d be totally excited is someone showed up to my work with those brownies 🙂
Ahhhhhhhhhhhhh!! those look sooooooo good!!
Oddly enough I don’t like chocolate or PB on their own but together it’s a whole other story! LOVE it so this is right up my alley.
~ingrid
Yours look great! I am glad you liked them. I was very pleasantly surprised when I tried this for the first time. (And fantastic pictures!)
Can’t wait to try the recipe- thanks! When do we get to see pics of the new (finished) kitchen? 🙂
Peanut butter and brownies! What could be better?
These look phenomenal, what an awesome way to spice up some brownies!
Yum, these look fabulous!
Those look Heavenly!
MMMMM I could seriously go for a whole plate full of those right now!!