When I move to a new living space, everything is unfamiliar. Duh.
I walk into the closet instead of the bathroom. I reach for the dishwasher when I should be checking on the cookies in the oven. I stub my toes on the coffee table… a lot. The sound of the mailman dropping letters in the box is startling.
Soon enough… all of these new home quirks will settle and disappear.
I thought the best way to counteract the newness was to fill my new home with the smell of something entirely familiar: chocolate chip cookies.
It worked. I only stubbed my toe on the coffee table twice instead of thrice.
Ps…. Maybe this entire post was just an excuse to work the word ‘thrice’ onto my blog. Hmmm… think on that.
By now you probably know that I can’t leave well enough alone.
I wouldn’t just make plain old chocolate chip cookies and dump them in your lap.
See, I’m calling these Molasses Chocolate Chip Cookies because I’ve made my own brown sugar and added a good, hearty load of dark, unsulphured molasses. It’s sexy. Seriously.
I also used melted butter (instead of the traditional softened butter) and bread flour (instead of all-purpose flour). This combination comes from Alton Brown. He knows a thing or two. The higher gluten content in bread flour helps keep the cookie in control. Buuuut… the loads of molasses keep this cookie well browned and fairly flat. Keep that in mind. These flat cookies.are.delicious.
I found this photo during my move last week. It was taken by my father in 1982. It seems to be the very beginning of food blogging.
These slender little cookies bring loads of flavor. They’re deep. They’re caramely. They’re packed with dark chocolate chunks and topped with just a sprinkling of sea salt. What more do you want? Yeesh.
In the background there is my front door. I’ll give you the home (and kitchen) tour soon.
Chewy Molasses Chocolate Chip Cookies
makes 3 dozen cookies
recipe adapted from Alton Brown
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 teaspoon dark molasses, not blackstrap
1 egg yolk
1 1/2 teaspoons vanilla extract
2 cups dark chocolate chips or chunks
sea salt for sprinkling on top of cookies just before baking
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. Look at that! You just made your own brown sugar!
Pour the melted butter in the mixer’s work bowl. Add the homemade brown sugar. 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.
Have a good “new home” feeling…with these yummy cookies!
I am in love. Seriously. I’ve made your Chewy Ginger Chocolate Cookies and those were so delicious and I can’t wait to try these!
Any suggestions for what to do if you DO use blackstrap by accident???
I don’t have any bread flower… but I do have some vital wheat gluten. I’ve heard a bunch of different amounts of gluten that you can add to a cup of flour to make it closer to bread flower from one teaspoon per cup to a tablespoon. What would you think?
Also, do you have any recommendations for chocolate chunk or chocolate chips brands?
Can’t wait to make these cookies :)