Chewy Molasses Chocolate Chip CookiesPosted: February 17, 2012 | |
It’s been a long, but very exciting day. I thought I’d be too tired to write a post today, but I guess I’m still hopped up on the butterflies in my stomach from a day of interviews.
I had five in total, and was pleased with my performance in all of them, so we’ll see where things go. I have another interview scheduled for tomorrow as well.
The best part of the day though, was reuniting with friends from the Advanced Studies Program, where we all interned over the summer. It was great to see a bunch of them again, share the nitty gritty experience of being at a cut-throat hiring conference, as well as realize we’re interviewing with the same schools and fantasize about working together again.
Anyway, tomorrow’s another day, and I have to be up just as early, so I’ll let some pictures do the talking.
These are Luke’s favorite cookie. They were his Valentine’s Day present. They are delicious; soft and chewy, with a hint of molasses and sea salt. Amazing. I always steal a few, but hey, I made them, creator’s right or something.
If you make these, you will not be disappointed. They are just soooo good.
Chewy Molasses Chocolate Chip Cookies
Adapted from Joy the Baker
Makes about 3 dozen cookies
2 sticks unsalted butter
2 cups plus 2 tablespoons bread flour (you can use all purpose if necessary)
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
Preheat 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 large bowl, mix the granulated sugar and molasses until no large molasses clumps remain. Look at that! You just made your own brown sugar!
Add the melted butter into the large bowl. Cream the butter and sugar for about 3 minutes, until fluffy and well mixed. 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 lined/greased baking sheets. Lightly sprinkle each dough ball with a few flecks of sea salt.
Bake for 8 to 10 minutes or until golden brown and cool completely and store in an airtight container.