Saturday, May 21, 2011
Classic (but Twisted) Chocolate Chip Cookies
I had a really bad craving for some straight-up chocolate chip cookies. But, being the person that I am, I can never do anything "traditionally" or "straight-up"... hence a chocolate chip cookie with molasses in it. I think these should become the only "straight-up" way of making chocolate chip cookies. Like all my quotation marks?
I can't stop eating these cookies which is unfortunate since they're not healthy at all. Oh well, a girl needs some butter every once in a while.
Chewy Molasses Chocolate Chip Cookiesmakes 3 dozen cookies
From Joy the Baker
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 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.