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.
Intermission…
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.
End Intermission.
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
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.
dedektör
Have a good “new home” feeling…with these yummy cookies!
cheers
Martina
Sophia
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!
edwardg
Any suggestions for what to do if you DO use blackstrap by accident???
Shannon
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 :)
marija
made these today and even though I had no bread flower and no molasses they came out great….not sure why but I added 1 super ripe mashed banana. oh and wasn’t sure about sprinkling sea salt over them, but make no mistake it really makes the cookie.
dana
hello
i am trying to alter a recipe that is actually a healthier cookie I found from whole living-not that it is what anyone really wants is a healthier cookie-but at least I can put it in my daughter’s lunch and feel that it is worth something else good besides being tasty. they actually taste really great and have whole oats in them, some whole grain flour, almonds and no butter-just canola oil. I tried grape seed oil which seemed to work but not sure what it does to a cookie. so anyway, I want to make it a bit chewier and flatter and this recipe has inspired me. I am going to add an egg yolk, add a T of milk, melt the butter and let it cool a bit and then the question is the sugar. this recipe has brown rice syrup but I use maple syrup and it also has sugar in it and no brown sugar. I am wondering if I should replace the granulated sugar with brown sugar OR actually use healthier raw sugar and add this molasses? any ideas?
1 cup whole-wheat flour, spooned and leveled.
1 cup unbleached all-purpose flour, spooned and leveled.
1/2 cup oat flour, spooned and leveled USED OATS.
1 teaspoon baking soda.
1/2 teaspoon salt.
1/2 cup canola oil USED GRAPE SEED.
1/2 cup brown-rice syrup USED MAPLE SYRUP.
1/2 cup granulated sugar.
1 large egg.
1 tablespoon water.
1 1/2 teaspoons pure vanilla extract.
7 ounces bittersweet chocolate (70 percent cacao), coarsely chopped.
1 cup natural almonds, toasted and coarsely chopped.
Tara
My aunt has been making cookies like these for years. She lives in another state and anytime she comes and visits she brings the cookies. We have all been trying to get her to spill the beans on the recipe but she wont budge. She only released the secret that she uses Molasses. Well after google-ing choc chip cookies with molasses and finding this recipe by the wonderful Joy the Baker, I finally have a recipe that holds up to hers. Thanks for the amazing cookies, u are the best!
Jen @ Fresh From The...
I tried these recently and they really are my new favorite chocolate chip cookies! Delicious!
Cecile McNulty
These look incredible….I am having a massive craving, though, for straight-up molasses cookies…..think the recipe would be just as good without the chocolate?
joythebaker
no chocolate!? Well… yes, i suppose!
Cecile McNulty
Ha! I understand. I have a six year old little boy who doesn’t like chocolate. Blessing and a curse, I guess. Thank you.
Joyce
Amazing! Made them this weekend for Dad’s day and Dad almost didn’t get any. I’m going to make some more and hopefully share better ;) Thanks Joy!
Renee
Ooo these cookies are AMAZING I have made them twice in the last week :D The 3rd batch I am making I left out about a 1/2 cup of flour and added a cup or so of oatmeal… about a cup of chocolate chips and about a cup of raisins and OH MY GOODNESS… OooWeee! It’s a must try <3
Pam
Hi Joy! I am definately going to try these. Is there a reason you use melted butter – something to do with properties of the bread flour? Thanks! Looking forward to hearing about your new project!
BrownSok
Oh my god! Molasses cookies AND anything chocolate are my husbands two fave treats, and by chance, chocolate chip cookies AND molasses (period) are my dad’s two favourite sweets. And to think, you have combined them into one perfect dessert! I am sooo making these this wkd when my parents come to visit. I am SO the favourite daughter :)
Lena Goodwin
BEST CHOCOLATE CHIP COOKIE EVER!
Jackie
These cookies are my tiny little secret. Most of my baking I share generously but these…. Oh, these cookies. These cookies are just for me. They are so rich and caramelly and don’t even get me STARTED on how insane the sea salt makes me. The first time I made these I actually sprinkled sea salt on all other baked goods for the next 2 weeks.
It was not my best idea. They did not compare to these sweet and salty chocolatey cookies. Thanks for sharing Joy!
Sophia
This is a super recipe! I’ve made it about five times now, and this time only had Blackstrap lying around. The cookies are equally tasty made with that, they are just a very chocolately brown. They look very burnt. However, they are super tasty! This recipe is always a hit and very easy to make – many thanks, Joy!
Brandi
Joy,
These cookies are currently chilling in my fridge as I type this and suck on the wooden spoon I used to mix in those chocolate chips. This is absolute bliss. Thank you. A million times, thank you!
Natalie
These cookies came out incredible & everyone loved them!
Including the plumber who happened to come by right after I
was done with the first batch. I offered him a glass of milk with
the cookies and everything :) I know it sounds like a softcore porn,
but it really happened! and it’s all thanks to your recipe :)
I love your blog and i’d really appreciate it if you checked out mine:
twogirlsonepizza.blogspot.com
We just got started & hopefully it’ll be as awesome as yours one day :p
Christina_Cookie Gifts
Molasses in chocolate cookies! Who would of thought! Sounds so good.
Ivy
I made these when I was home on a snow day. Big mistake! I ate 10 of them the day I made them, and I can’t stop eating them. Something about the molasses makes them melt in your mouth. And I used a coarser sugar and my husband asked what the crunchy stuff was in there, just sugar I said, just sugar. These cookies are like a sugar injection and then you crash and need your fix again. Highly recommended, but make them for a group, not just for yourself. My husband doesn’t even like cookies, so I guess I’ll have to eat them all myself!
Sara
I have made these before and they were AMAZING, but I want to add a little something…do you think bacon would go well with this recipe?
Eli
Hi! just discovered your blog today whoah I’m in love!!!
Do you think using regular flour+store bought molasse (for now) would work, too?
thx :)
Eli
oh wait…. i have all the ingredients, except the bread flour…!!!
Neesha
I do an annual cookie party with my girlfriends and I made two batches of these for this year’s event. They were delicious! My husband loved them and they are perfectly chewy and delicious. I used full-flavored molasses and that worked well, but I’m also going to try it with mild molasses. Also, I have a friend who preferred these chocolate-chipless, so I’m going to tinker with the recipe by adding clove, cinnamon, and candied ginger. I think it will be a huge hit. Thank you!
brittany
these cookies are the best thing i’ve ever made, period. i didn’t have kosher salt, so i used the regular stuff… as well as all purpose flour. i was afraid they might not be as good, but honestly… if they were any better i’d never fit in to my clothes again (which is looking like a strong possibility anyway).
Rachel
Oh my goodness. I love these cookies. And I love you.
Jennifer
I have a batch in the oven right now! *Sniff, Sniff* They smell amazing!! Love your site, Joy!! Thank you for all of the beautiful pictures and fantastic recipes. We adore you!
Robbie
Thank you, Joy! Love your blog! Love your recipes! Right now I am waiting for the whole wheat sunflower seed bread to finish baking…smells so good! While waiting I decided to check out some of your other recipes. I had to laugh when I saw the old photo your dad took. I just used that same bowl to make the sunflower seed bread!
Amanda@Choc-Chip-Cookie-Recipe.com
I love homemade brown sugar! When I am not being lazy I prefer to use it. You are absolutely right about the bread flour and is my flour of choice in the kitchen. When I took a pastry class that was the flour we always had available to us. I have even made chocolate chip cookies with cake flour and that is nice as well. I have never sprinkled salt on top of my cookies, but will try soon.
Love the vintage blog photo! :o)
Regards,
Amanda
Matilda Crass
These are beautiful and delicious cookies. I will never use store bought brown sugar for my chocolate chip cookies again. Thank God for Alton Brown and for you Joy! Everyone should make these cookies at least once. Has this recipe won any awards yet? Because it should.
Lisa Simmons
I made a batch the other night and they were fantastic. They were super chewy and we loved the sea salt finish. My cookies were a little flat, but I probably need to wait a little longer between batches to let my cookie sheet cool down a little more. This is my “go to” chocolate chip cookie recipe now. Thank you!!!
Rebecca
I don’t have enough cookie sheets either. I usually run a little cold water over the back of the sheet between batches – cool in 10-30 seconds = more cookies faster = yay!
Debra
What do you think about using whole wheat flour in this recipe? It’s one of the ways I can convince my husband that having several dozen cookies in the house is OK.
joythebaker
hmmm… maybe white whole wheat. how’s that for compromise?
Sara
Making these tonight for supper club. Wish me luck!
Alexia
I think it would also work if you mix the molasses with the melted butter (they’re both wet) and then mix in the white sugar, eggs etc.
Maria
Joy~
You are FREAKIN’ AMAZING!
We try one of your recipes at least once a week and we haven’t met a recipe we did not LOVE! Keep up the good work. We love, love, LOVE, these cookies!
Sapana
I made these cookies this weekend and they were a total hit! Yum. Thanks, Joy!
Sarah K. @ The Pajama Chef
these look INCREDIBLE. seriously.
Rebekah
I made these this week! They were incredible! I browned the butter also instead of just melting it, and it was great! My husband loves me even more now, just because of these cookies! He thinks the sea salt is genius! I owe it all to you. I posted a link to you on my blog with the recipe! Thanks for making these! ~
Jessie
Joy,
what great cookies. I’ve just learned to like molasses, I didn’t grow up with the flavour so it took a while to get used to it. I found plain molasses cookies helped, but these… these cookies combine chocolate and molasses. They support one of my favourite rules: EVERYTHING tastes better with chocolate.
thanks!
Ashley in NC
Joy — I agree with Victoria! I made these cookies last night and they are incredible. I have been having a difficult week (just broke it off with a boyfriend of six years — relationships, ugh) and they were the perfect medicine for me: a familiar recipe but with a sassy little twist. They’re so perfectly chewy and rich and the little sprinkle of sea salt is ingenious! Thank you for always brightening my day, especially when I need it most.
jan
when i move into a new place, I use post-it notes on my cupboards to tell me where things are until i remember. it’s wonderful.
Victoria McNeill
Dear Joy,
I just made these cookies, and they have truly brightened my week! Thanks for the recipe!
I also made your pretzels for a park bbq recently and they were a great success! Thanks for the wonderful baking insight!
xo
joythebaker
high five!
Erica
Joy,
Thanks for posting a fantastic recipe!! I just made these cookies for the new boyfriend…or shall I say future husband one day?! They knocked his socks off! I sent a care package home with him to hand off to his little college bound brother. Great feedback from that end as well! Thank you for always posting such wonderful recipes!! P.S. – And thanks for getting me on good terms with the future family too! Lol!
joythebaker
you’re workin’ it!
erica
Joy,
I think these worked too well…at turning said ‘future husband’ into a bit of a clingy man who was hanging on every word – and morsel. I had to quickly end mission woo-ing and courting (isn’t that the boys job anyhow?)! Will choose who to bake for a bit more wisely next time! :)
Lauren
I just made these for a dinner with my brother’s in-laws tonight and they are absolutely to die for! I love love love em :)
Anonymous
I just made these cookies and they are possibly the best chocolate chip cookie I’ve had. If they got any better I might have eaten the entire tray! Thanks for discovering this recipe!
Hannah
These look amazing! I think my boys would love these! Thanks for all the great recipes! You never disappoint!
Joy
Yum! I just baked a batch last night. So, delicious! My husband couldn’t put them down. Hopefully, there will be a few left today.
This would make great sandwich cookies. Maybe with a really great vanilla buttercream.
Brilynn
I LOVE that old photo! Haha, early food blogging before the interwebs existed…
elizabeth
I made these last night and while they ARE delicious, they came out neither chewy nor flat. I wonder what I did wrong?
Rosie
I have done a very silly thing… I have made these cookies whilst on a juice only detox diet… WHY HAVE I DECIDED TO TORTURE MYSELF?! I obviously didn’t think this through enough.
Hannah
These cookies look really mouthwatering. And I really want to bake them.
But I have an important question. Here in Germany we have only one sort of molasses. One out of sugar beets ( I hope thats the right word for them ). Can I use it what do you think? I used the molasses once for a pecan pie recipe but this was totally wrong and the pie failed badly.
Thanks :)
Sam
Just made these for a care-package for the wife, and man are they good. I’m not sure if they are the best choc chip cookies I’ve ever had, but they are sure up there. really far up there. I think the thing that really does it for me is the sea salt on top! I used some I got from Hawaii, and they are large enough so that there is still that occasional very light crackle with a welcome tinge of salt. Mmmmmm.
Not to mention the cookie dough is quite good/unique. Sure, tollhouse cookie dough is good and all. I always snag a bit when I make them, but this dough was better.
Great job Joy (and Alton)
Kristen
These just came out of my oven. =) Delicious! I can really taste the molasses/brown sugar flavor.
Rachel
I am excited to leave work today, not because my job is boring, but to bake these cookies! Yumtown, population, me. I love using extra brown sugar/ molasses-y flavors in baking.
Jill
I made these cookies the other time you posted the recipe, and they were delicious! The best chocolate cookies I ever made! I am looking forward to trying them with molasses.
Bonnie@WhatAboutPie
I really think I need to make my own brown sugar too! I love the idea. The more things I can make on my own, the happier I am. Is that sadistic!? Most people I know want to do just the opposite!
Brianne
These sound awesome! Always loved my grandma’s molasses cookies. I did want to ask though is there a reason you put salt in cookies, especially the sprinkling before putting them in the oven? I never add salt to my baked goods and just wondered if there is a reason for it.
Sarah
Oh Joy. Seriously. I want these asap!!
Nelly
Thank you both!!!!!
Bobbie
Could you seriously tell me how you bake all these wonderful things and manage to #1 stay out of a sugar coma, #2, stay under 300 pounds. Maybe you dont have these problems? Maybe these are only my problmes?
Avanika (Yumsilicious Bakes)
Oh I wish I could get some molasses around here! This looks delicious :)
Nelly
Hi Joy!
I’m Nelly from Greece and I ‘m a huge huge fan of your blog! Plus, you seem really sweet and fun! (Hope that I didnt just creep you out)
ok I have a little question now.
Buttermilk is really hard to find in Greece. Is there a way that someone could just make it on his/her own? I bet you are tired of these questions by now, but I would really appreciate it. thanks
sorry for the grammar mistakes!!!
Bobbie
Oh! Oh! I know this one!! To make buttermilk….one tablespoon vinager to one cup milk.
Stachia
You can also use a Tablespoon of lemon juice to one cup milk.
Alexia
Hi Nelly,
I’m Greek too – buttermilk is “xinogalo”, you can find it in all supermarkets! But you can also mix vinegar or lemon with regular milk and let it sit a bit to make it, Joy has some instructions here:https://www.joythebaker.com/blog/2009/10/the-best-buttermilk-substitutions/
Lucy
I just recently made some where I took it to the next level and used browned butta!!! Deeeeeelish! Love your bakin!
Annie
I love flat chewy chocolate chip cookies!!!! They are awesome.
Tiiu
Hi there!
I just stumbled on your blog…I can’t remember where now, but here I am. And here are these delicious cookies! Oh my goodness! I just baked a batch and they are delish and chewy and wowzers…they are just great.
I will be back.
Thanks so very much!
Tiiu :)
Katrina
These look amazing! I’ve never put molasses in chocolate chip cookies before, and can’t wait to try.
Kay
Yes! Put them in my mouth.
foodess
The brown sugar is what really makes the chocolate chip cookie, and molasses + white sugar = brown sugar, so adding molasses might just be like more concentrated brown sugar flavour… eh? Or can you really taste the molasses?
Joy
Yummm! These look soo good!! When I saw the Barbados molasses I had a tiny freak out because…I’m from Barbados!! yay!
Kate
Yum! These look outrageously delicious!!
xx
Allison
Where do you buy chocolate chunks like that?! brand?
ps love your bloggieee
Vanessa
I just made these, and I have to say I am pretty dang proud of myself…and you, Joy…pat on the back to both of us. My new apartment smells delicious and my belly is happy. Wishing the same to you.
Thanks!
Judy Balistreri
Gives us slightly anemic folks a good excuse to chow down on these yummy sounding cookies. Molasses is high in iron. 1 Tbsp. has 15% of your daily requirement. Off to bake !!!
Carlita
Why NOT blackstrap?
Kim K.
Also wondering this…I don’t think there was a response?
EFT Tapping (Natalie)
I feel like I’m getting fat just looking at that scrumptious stack of cookies. I think I could eat about 50 of them!
Maria
I can’t wait to try these cookies!
When Pigs Fly
I melt my butter when I make my unbelievably amazing oatmeal chocolate chip cookies. I’m interested in the molasses take on this one. I may just have to try it.
delicieux
Mmmmmm these look SO good. I love chewy cookies and these look the bomb!!
Marti
“keep the cookies in control.”
What does that mean, please? What are the characteristics of “in control” cookies? Are the cookies in control by virtue of being more substantial? Are they less sloppy and all over the place?
Are they more in control because they are all over everything? What does that mean? (Sorry, just going for the exact mental picture. Oh, and definitely thanks for using the word “thrice” in your blog. Added a certain flavor that went well with molasses.)
Shawna
I think she means that this recipe has a tendency to flatten out as it bakes too much – making a runny cookie that doesn’t keep its shape and whose edges burn. The higher gluten in the bread flour builds up a kind of protein “wall” that helps to keep the circulate shape and prevent the cookie from sliding into a gooey puddle.
Think of how you can bake some kinds of bread without a pan at all (just slide it on a baking stone) and the bread will keep its shape, whereas a cake recipe would NEVER stand a chance….that’s because kneading bread develops the gluten that makes a stronger dough structure, whereas the cake flour and little-to-no mixing of the cake batter makes the batter more fragile and tender. A cookie is between bread and cake, and the bread flour makes it less like runny cake batter and more like firm bread dough.
Stiffler
I discovered Alton’s original recipe, here on your blog, and it’s probably my favorite chocolate chip cookie recipe. This variation looks and sounds tasty too.
I keep meaning to try different variations to it, but then there are so many new recipes to try (like bourbon peach cobbler).
Lisa Carr
These cookies make me crave the fall even more!
Sues
Thrice is an awesome word. And these cookies look awesome too. I love a good chewy molasses cookie and the addition of chocolate chips is a huge bonus!
Becki D
OK, “thrice” I have heard of…but never unsulphured. That one sounds made-up. What’s it mean??
Kelli
Wow…I can’t wait to make these cookies this week!! They look amazing!
Anne
These are my standard cookie recipe – thought I invented them about a year and a half ago but doubt the addition of molasses qualifies as an invention, just an obvious and awesome hallelujah moment. In any case- they’ve been road-tested in my household for many months now and continue to please husband (hard to do!) and wife (who eats the dough raw) alike.
Cookie
Ah, your biggest fan in Barbados applauds your use of Barbados molasses! Yummy! Congrats on the new pad. When I lived in the states I found I averaged one move a year. I love new spaces.
Twinkle
Yum! I love flat cookies! Congrats on the new house! Can’t wait for the house tour! =)
Lauren at KeepItSweet
Those look delicious!
Emily M.
oh no! i don’t have any bread flour and i REALLY want to make these. i’m going to be rowdy and just use all purpose flour. fingers crossed!
joythebaker
let me know how it goes for ya!
keren
looks delicious!
i’ll definitely (try to) make these!
exept….an american “cup” is 200ml?
i kind of know the answer…no…i ruind a pizza dough once because
i thaught a cup is 200ml
could you enlighten me? please?
(:
joythebaker
this is what the internet tells me:
A metric cup is defined as 250 millilitres.
One US cup = 236.588238 milliliters.
Loyoya's Kitchen
Congrats with your new home! Your totally right to fill your home with a familiar baking scent :)
Linda
Okay….I have to know……
do you ever eat the dough??????? YUMMISH!!!!!
:)
joythebaker
yes. always.
Katie
I moved this weekend and the first thing I thought about was baking chocolate chip cookies. This is the perfect recipe to make it seem more like home.
Gen
You got a new home? Congrats!
And cookies…hum what a nice idea!
Jennifer Jo
Oh my, Joy, these are delicious! I made them before lunch, baked them during, and then set my cookie on the floor (on a plate) in front of the fan to make it cool faster. I’ve never been a fan of molasses (and ginger) chocolate cookies, but these are REALLY good. So thin and chewy. Thanks!
joythebaker
i’m so glad you liked them!
nancy k.
Hey Joy, congrats on the move! I remember you mentioning you wanted t move closer to the ocean so I hope you found great new digs. The cookie recipe looks divine, can’t wait to try it. Once the humidity goes away here ( Boston), the cookie sheets will come right out.
Sharlene
Can never have or try too many chocolate chip cookie recipes! And these are definitely must-trys! Also, love the intermission. Adorable photograph.
Georgia @ The COmfort of Cooking
Just when I thought chocolate chip cookies couldn’t get any better, you go and prove otherwise! These look incredible, Joy! I’d pay you any amount of money for one bite.
Also, I made your potato frittata for dinner this weekend and it was excellent. Here, you can see I just posted about it: http://comfortofcooking.blogspot.com/2010/08/potato-frittata.html
Thanks for the amazing recipe! It’s definitely a keeper.
Danielle
Alton Brown’s “Chewy” recipe is the only recipe I use for chocolate chip cookies anymore! That guy is a genius! AND you might be a genius too for adding extra molasses! I’m going to have to try that.
Jennypenny
Holy smokes woman, those look awesome! Too bad I’m watching my intake of sugar and flour these days, but I’m sure I’ll find an excuse to make these soon. I can’t wait!
Kristen
Those look mighty tasty… can’t wait to see pics of the new place!!!
Jackie
Hi Joy
What brand of chocolate chunks did you use in this recipe.
joythebaker
these chocolate chunks are organic dark chocolate chunks from Whole Foods, their 365 brand.
Fatima
Just bout’ to pop mine in the oven!
Thank you so much Joy! :*
Julie @ Willow Bird Baking
Excited for the tour! And of course, for chewy chocolate chip cookies. Yum!
Megan
I’m moving soon too! I just might need to test out the new oven with this recipe you’ve got here.
Nicolette
Yay! Congrats on the new place. I think you chose a perfect “welcome home” treat to make for your new kitchen. Enjoy getting settled in!
Kim
These look awesome. Today is back to school for my kids, so I think a warm plate of these will be just the thing to welcome them home with this afternoon.
DessertForTwo
Ok, I HAVE TO make these tonight! I love molasses!
Congrats on the new place :)
Framed
O.M.G. You know I ADORE your site, but I think this this maybe my favorite of all your recipes, ever of all time. Molasses cookies + chocolate? GENIUS! Thank you! <3
Larie
I’m glad I’m not the only one who occasionally thinks of food as “sexy!”
yvonne
Oh Joy. Oh Amazing. Yum! I will make these later today. I made your brown sugar the other week. Yum! What in the world is blackstrap molasses?? Sounds very pirate-y!
Sushi Girl
LOL! I’ve ‘made my own brown sugar’ ….one more time makes it thrice!
*love*
heather
i’ve thought about this combination but never mustered up the courage to try it. this is my push b/c those look excellent. thin and chewy, a hint of that dark sugar flavor from molasses!
cheers,
*heather*
The Boob Nazi
Alton Brown is THE man. I love using his ideas or telling people his facts while pretending I just know that information.
Katie@Cozydelicious
I’m moving in 2 weeks and I asked my husband yesterday what would make our new little short-term rental feel like home and he said food! So these cookies are perfect. And my very first task in the new place will be molasses chocolate chip for sure!
Mo'Betta
mmmmm, molasses and chocolate in the same cookie – heavenly.
The Blue-Eyed Bakers
Oh delicious! What a genius idea – molasses is just amazingly tasty and we do adore chocolate chip cookies…ooh and Alton Brown too. We’re going to have to try these asap.
Ellen
Love that Alton Brown recipe! Just used it for the first time recently. And yay for new apartments!
Amanda K
These look delicious! I was just looking for something better than the boring chocolate chip cookie recipe I’ve been using for years, can’t wait to make them when I get home from work tonight.
shelly (cookies and cups)
I made my own brown sugar once upon a time ago. Not sure why I don’t do it more…
love your cookies and really want some green measuring cups ;)
Rachel (Two Healthy Plates)
I love love love molasses, so warm and yummy – taste like fall and home to me! Next time I visit my parents I’ll take a batch of these :)
newlywed
Mmm, molasses and chocolate! I love those avocado green measuring cups. Oh, avocado green tupperware and appliances, how I shall never get over thee…
Samantha Angela @ Bikini Birthday
I’ve heard that if you use softened butter instead of melted it makes for a chewier cookie. Why use melted butter instead?
Heather (heather's dish)
i love moving into new places…although it’s kind of trippy when you wake up the first morning and have no clue where you are! good thing you familiarized yourself in the house with those cookies :)
Lina
Bread flour in cookies? Cool. Maybe I’ll try these someday- I just made chocolate chip + coconut cookies, so my family will have to finish those off first. :P
Catherine
Wow these look really good! Congrats on moving, hope you like your new home! :]
The MuffinTin Post
I just wrote a post just so that I could somehow make a reference to Ke$ha so I understand the “thrice” part (at http://themuffintinpost.wordpress.com/2010/08/11/kalter-hund-cold-dog-torte/). Congrats on moving!
The Nerd
So happy for you and your new place! Ain’t life grand?
Jessica @ How Sweet It Is
I am ALWAYS looking for a new cookie to try. This is next on the list!
Jess @ Bakericious
looks so yummy!
martina
Have a good “new home” feeling…with these yummy cookies!
cheers
Martina
Silvia
I’ll have to thank you thrice then… this is a lovely idea, I can’t wait to taste these little jewels!
Wei-Wei
Thrice and more have you stolen my heart. Thrice I have fallen asleep unintentionally today. Thrice I have dreamed about cookies. Thrice (I think?) I have wondered if you could use plain brown sugar in this recipe… and thrice is the number of times I will open my mouth to say this: Om. Nom. Nom.
Wei-Wei-Wei :D
ruth
chocolate chip cookies are the coziest smelling things to bake, ever.
hmm. that sounded pretty strange but i’m pretty sure you got the vibe.
also, thrice is an excellent band :)
e*
i like the word “thrice” and have never used it in a sentence…Good job! Your blog is fun and when i stub almost anything from my toes to my little old heart…i love making chocolate chip anything…Thanks for the reminder, Joy…Brightest Blessings…e*