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

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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 mixerโ€™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

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14 Responses to “It’s a boy! Dipped Oreo Pops”

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    1
    Cupcake Activist — May 13, 2010 at 6:08 pm

    Cute idea and they look so easy to make. Must try.

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    Cupcake Activist — May 13, 2010 at 6:08 pm

    And the stick makes them perfect for milk dipping.

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    jess @ pen n' paperflowers — May 13, 2010 at 6:48 pm

    oh my…i’ve tried my hand at these and just about every oreo ended up cracking when i tried to insert the stick. *frowny face* not even dipping the sticks first seemed to help? do you have any suggestions on how to slide them in without any hiccups. *wink*
    thank you SO much for your help…yours came out adorable!

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    We Are Not Martha — May 13, 2010 at 7:30 pm

    Wow, these are such a great favor idea! They look easy, but impressive (and delicious)!

    Sues

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    Sarah — May 13, 2010 at 8:19 pm

    I am loving all of these new parents/new baby posts, because friends of ours just had a baby boy last week and I can just do everything you’re doing! ๐Ÿ™‚

    Jess@pen – are you using Double Stuffed Oreos? If you’re using regular Oreos, maybe the center isn’t thick enough to support the lollipop stick between the cookie ends. Or maybe the lollipop stick isn’t thin enough (do they even make different sizes?). Just thinking out loud. Good luck. ๐Ÿ™‚

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    Jen — May 13, 2010 at 9:11 pm

    jen@pen – I agree with Sarah, be sure to use double stuff Oreos and thin sticks. You’ll notice that the craft store has at least two thicknesses of sticks. You want the thinnest ones. I did slide the sticks in slowly but didn’t have any issues with breaking cookies.

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    Kara — May 13, 2010 at 10:26 pm

    Why must this kind of thing be posted when I’m trying to lose weight? ๐Ÿ˜‰

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    Kim @ Frost Me! — June 8, 2010 at 10:37 pm

    YUM! I love the idea of doing the initial on them!

    Kim @ http://frostmeblog.blogspot.com
    party inspiration

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    Shawnda — February 22, 2013 at 2:05 am

    Just choose to tell you a piece of writing is really as awesome. All of the picture quality in your own place is definitely fascinating and are able to feel you’re an experienced for this idea. Fantastic along with your agreement i can to seize ones give food to to continue modified together with upcoming publish. Thx one million and you need to maintain this worthwhile succeed.

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    facebook.com — August 8, 2013 at 12:54 pm

    Awesome post.

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    Pam — February 23, 2014 at 5:19 pm

    How far ahead can you make these and will the Oreo get soggy ?

    • beantownbaker — February 23rd, 2014 @ 8:45 pm

      We made them a week in advance and the Oreos did not get soggy.

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    Christina — March 23, 2014 at 8:58 pm

    I can totally see the hiccups @jess, the Double Stuf Oreos have a far more thin and brittle cookie than the original Oreos. They crumble, split and crack very easily, I would imagine irregardless of stuffing volume, the structural integrity of the original Oreo cookie would hold up better for this project.

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    Lana — January 29, 2016 at 3:40 am

    Can u freeze them?

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