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.
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…!!!