Are you a crispy or chewy cookie person? I’m chewy all the way–in fact, I really can’t get behind crispy cookies, except perhaps biscotti. And even with biscotti I need to be in the right mood. Actually, when I make biscotti, I end up underbaking it so that it’s not hard. Yea, I think I’m a chewy cookie person.
In addition to liking chewy cookies, I’ve also been looking for a good chocolate chip cookie recipe. Most people who enjoy chewy cookies swear by Alton Brown’s ‘The Chewy.’ Honestly, I tried it and while it was good, it lacked something. I think my problem with that cookie was the fact that it was on the puffy side. For some reason, my ideal cookie is chewy, but thin. I was beginning to think that I was being way too picky when I stumbled across this recipe at Joy the Baker. I love her. And would like to be her friend.
Yea, I’m sorry about that digression. Back to cookies. Perhaps the best part about these cookies? They make some fantastic ice cream sandwiches.
Chewy Molasses Chocolate Chip Cookies
adapted from Joy the Baker
2 sticks unsalted butter
2 cups plus 2 Tablespoons all purpose or 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
Preheat your oven to 350°F.
Melt the butter in a medium saucepan over low heat. Whisk together the flour, salt and baking soda, then set aside.
In another bowl mix together the granulated sugar and the molasses until there aren’t any clumps.
Pour the melted butter into the bowl of an electric mixer. Add the brown sugar/molasses mixture. Cream the butter and sugar on medium for about 3 minutes. Add the egg, yolk and vanilla extract until it’s well combined. Slowly incorporate the flour mixture until combined. Stir in the chocolate chips.
Place dough in refrigerator and chill for about 20 minutes. After chilling, scoop onto parchment or silpat lined baking sheets. Sprinkle the cookies with a little bit of sea salt.
Bake for 8 to 10 minutes or until they are golden brown. I would check the cookies after 5 minutes to see if they’re done as they’re pretty good under-baked. Halfway through, make sure you rotate the baking pans halfway through. Cool completely and store in an airtight container. These stay soft and chewy for a while!