Ingredients
Scale
- 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.
Instructions
- 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.
Notes
Recipe adapted from Alton Brown.