Chocolate Chip Cookies With Molasses
An old chocolate chip cookie recipe that calls for a little molasses in addition to the usual brown sugar.
Servings 48 cookies
Cost 5
Ingredients
- 3 cups plus 3 tablespoons all-purpose flour, stir well before measuring (405 grams is an estimate)**
- 1 teaspoon baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar (200 grams)
- ⅔ cup packed light brown sugar
- 2 large eggs (100 grams)
- ¼ cup molasses (80 grams)
- 1 tablespoon pure vanilla extract
- 2 cups chocolate chips (large bittersweet ones should work well)
- 1 cup chopped walnuts
Instructions
- Combine the flour, baking soda, and salt in a medium mixing bowl. Mix well.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until thoroughly combined. Beat in the eggs, molasses and vanilla, scraping down the sides of the bowl once or twice as necessary. Stir in the flour mixture until just incorporated. Then stir in the chocolate chips and walnuts.
- Place the bowl in the refrigerator and allow the dough to chill for 1 hour.
- Preheat the oven to 400 F. Line several baking sheets with parchment paper or Silpat pads.
- Drop heaping tablespoons 2 inches apart on the prepared baking sheets, flattening them slightly by hand.
- Bake until just light golden, 8 to 10 minutes. Let the cookies cool for 5 minutes on the baking sheets before using a metal spatula to transfer them to a wire rack to cool completely.
Notes
I've only made the large batch using volume measurements, but 3 cups plus 3 tablespoons of flour could be from 405 to up to 420 grams. I recommend starting with 405 grams. The half batch works with 210 grams.