A different take on the average chocolate chip cookie! (Recipe!)
Yesterday was a full day of baking, my kind of day. I baked 2 golden loaves of poppy seed challah for my grandma and my uncle and a whole batch of delicious cookies. The cookies were a new twist to your regular chocolate chip cookies.
It all started when my mom asked, "What can I bring?". You see, she usually asks this question when she has a gathering with friends and she wants something baked. More often than not I reply with, "What will I bake?". She suggested cookies. So I went over to my folder of recipes and decided to go with a recipe I haven't tried (which I tend to do a lot). When browsing through my folder, there was a recipe that had the words chewy...molasses...chocolatechip cookies. Sold! This was a recipe to try.
When I made these cookies, I had no idea which ice cream scoop to use. 2-inch scoop? Or the 1.5-inch scoop? So for the first 3 cookies I decided to use the 2-inch scoop. Once it came out of the oven, the size of the cookie was as big as the palm of my hand. That big! If I keep using this scoop I'll only be able to make about 1 1/2 dozens instead of 3. With my experiment coming to a conclusion, obviously I had to use the smaller one.
Time for the taste test! Chewy? Yes, with a little crunch around the edges. Delicious? Yup. This cookie came together with the richness of the molasses, the crunch from the walnuts, the cocoa flavor from the chocolate, the salty crunch from the sprinkling of salt and the chewiness from the chilling time in the refrigerator. They work so well together. I shall give this cookie a two thumbs up!
About This Recipe
Adapted from Joy the Baker
2 sticks unsalted butter
2 cups plus 2 Tablespoons bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 recipe of homemade brown sugar
1 egg yolk
1 1/2 teaspoons vanilla extract
2 cups dark chocolate chips or chunks (I put a cup of chocolate and another cup of walnuts)
sea salt for sprinkling on top of cookies just before baking
Homemade Brown Sugar
1 1/2 cups granulated sugar
1/4 cup plus 1 teaspoon dark molasses, not blackstrap
Makes 3 dozens
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.
Pour the melted butter in the mixerâs 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.
(If using the 2-inch scoop, bake them for about 11 minutes.) 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.
For Homemade brown sugar:
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!
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