Chewy Molasses Chocolate Chip Cookies

Monday, January 3, 2011

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

Cookies, Dessert

12 comments »

10 Responses to “Homemade OREOS!”

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1

Erin — April 23, 2009 at 1:31 pm

I’ve been wanting to try these for a long time! They look delicious!
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Angie — April 23, 2009 at 1:37 pm

Oh, thank you for posting these… I know I could have just googled it but I was planning on looking up the recipe today because I think I’m gonna try them this weekend for lunch snacks next week!
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3

Mrs D — April 23, 2009 at 1:42 pm

They look so yummy!
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4

Joelen — April 23, 2009 at 1:46 pm

This looks great and it’s a recipe I have yet to try!
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5

Kerstin — April 23, 2009 at 2:25 pm

Those are the perfect dunkable treats! They are so cute and look yummy too!
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Suzy — April 23, 2009 at 11:52 pm

Great job on the oreos…They look delish, I’ll have to try them. Deb and hubby are enroute to Pioneer Woman’s ranch, if you didn’t already know. Keep up with her antics over the weekend!
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Netts Nook — April 27, 2009 at 1:28 pm

Home made OREO’S I am impressed. They look perfect.
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Memoria — April 27, 2009 at 2:53 pm

I made these a few days ago, too! I made Oreo cupcakes with them the next day. They were very yummy and quick to make!
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9

Micco — December 5, 2009 at 12:17 am

I’m going to take the vegan approach to your recipe tonight, but I noticed you don’t have round cookie cutters. If you’re ever in need of an impromptu cutter (e.g. for biscuits), any round, empty shape will work. In fact, the other day, I made window cookies using a mug and a pill cap. No one was the wiser.

Excited to try the recipe – especially since I don’t have to cut anything. Thanks!
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themilkmanswife — January 21, 2010 at 2:23 am

Thanks for sharing these with me! I’ll have to give this filling a whirl for my Oreo loving husband! 🙂

Chewy Molasses Chocolate Chip Cookies