Here’s what my favorite baking blogger had to say about her fabulous cookies: “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.”
Please try these. I made them because they sounded fun but was nervous my husband wouldn’t like them. The verdict? FABULOUS!!! Thinner cookies, but still nicely soft. They are chewy and have this amazing caramel-y, rich flavor that adds some depth to the traditional chocolate chip cookie. And if you’ve been paying attention you know that I LOVE sea salt and anything sea salt and chocolate – yes, please. We wanted to share them but my husband and I loved them and um, devoured them:)
Chewy Molasses Chocolate Chip Cookies
(also based on Alton Brown’s recipe)
- 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 or in the microwave in quick 30 second spurts. Stir butter when melted and set aside to let cool for a few minutes.
- Sift together the flour, salt, and baking soda and set aside.
- In a small bowl, mix the granulated sugar and molasses until no large molasses clumps remain. A fork usually works best for this.
- Pour the melted butter into a big bowl. Add the sugar/ molasses mixture. Mix together well. You can use a mixer on medium speed OR you can use the old fashioned way and whisk it good. Mix very well.
- Add the egg, extra egg yolk, and vanilla extract and mix until well combined. Pour in the dry ingredients and slowly incorporate the mixture. 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. Please trust me. It’s delicious.
- Bake for 8 to 10 minutes or until golden brown, checking the cookies after 5 minutes. These cookies are yummiest under done. You can rotate your baking pans midway to ensure even baking. Cool completely and store in an airtight container.