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.
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: https://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!