Chewy Molasses Chocolate Chip Cookies
There’s something incredibly cozy about the smell of cookies baking in the oven, especially when they’re infused with the warm spices of ginger and cinnamon. These Chewy Molasses Chocolate Chip Cookies are the epitome of comfort food, perfectly balancing the rich flavors of molasses with the delightful crunch of dark chocolate. Each bite is a harmonious blend of sweetness and spice, making them irresistible for any occasion.
Why You’ll Love This Recipe
These Chewy Molasses Chocolate Chip Cookies are not just your average cookie. They are delightfully chewy, thanks to a perfect balance of ingredients and baking techniques. Here’s why you’ll fall in love with them:
– Irresistible Flavor: The combination of spices and dark chocolate creates a unique flavor profile that is both comforting and sophisticated.
– Perfect Texture: The molasses gives the cookies a chewy texture, while the chocolate adds a delightful richness.
– Easy to Make: With simple ingredients and straightforward steps, you’ll be enjoying these cookies in no time.
Ingredient Breakdown
Before you dive into the baking process, let’s take a closer look at the ingredients that make these cookies so special:
- Unsalted Butter (3/4 cup, or 1 1/2 sticks, 6 ounces): At room temperature for easy mixing, it adds richness to the cookies.
- Granulated Sugar (1/2 cup): Provides sweetness and helps with the cookie’s structure.
- Packed Light Brown Sugar (1/2 cup): Adds moisture and a deep, caramel-like flavor.
- Mild Molasses (1/4 cup): The star ingredient, bringing a unique flavor and chewy texture.
- Large Egg (1): Binds the ingredients together and contributes to the cookie’s texture.
- All-Purpose Flour (2 1/3 cups, or 10 1/8 ounces, 285g): The foundation for the cookies, giving them structure.
- Baking Soda (2 teaspoons): Helps the cookies rise and become fluffy.
- Ground Ginger (2 teaspoons): Adds a warm, spicy kick.
- Ground Cinnamon (1 teaspoon): A classic spice that enhances the cookie’s flavor.
- Kosher Salt (1/2 teaspoon): Balances the sweetness and enhances all flavors.
- Ground Cloves (1/2 teaspoon): Contributes a warm and slightly sweet flavor.
- Freshly Ground Nutmeg (1/4 teaspoon): Adds a touch of warmth and complexity.
- Good Quality Dark Chocolate (3 ounces, or 85g, finely shaved or grated): Provides a rich chocolate flavor that pairs beautifully with the spices.
Before You Start: Equipment
Gathering the right equipment can make your baking experience smoother. Here’s what you’ll need:
- Mixing Bowls: For combining your wet and dry ingredients.
- Electric Mixer: A hand or stand mixer will make creaming the butter and sugars easier.
- Baking Sheet: Line with parchment paper for easy clean-up and to prevent sticking.
- Cookie Scoop or Spoon: For portioning out the dough evenly.
- Cooling Rack: To cool the cookies properly after baking.
From Start to Finish: Chewy Molasses Chocolate Chip Cookies
Now that you have everything ready, let’s get baking! Follow these steps for perfect Chewy Molasses Chocolate Chip Cookies:
Step 1: Preheat the Oven
Preheat your oven to 350°F (180°C). This ensures the cookies bake evenly.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the room temperature unsalted butter, granulated sugar, and packed light brown sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add Molasses and Egg
Add the mild molasses and the large egg to the butter-sugar mixture. Beat on low speed until well combined, scraping down the sides of the bowl as needed.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, kosher salt, ground cloves, and freshly ground nutmeg until well mixed.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; you want the dough to be soft and slightly sticky.
Step 6: Fold in the Chocolate
Gently fold in the finely shaved or grated dark chocolate using a spatula, ensuring it is evenly distributed throughout the dough.
Step 7: Form the Cookies
Using a cookie scoop or spoon, portion out the dough and roll it into balls (about 1.5 inches in diameter). Roll each ball in granulated sugar before placing them on the prepared baking sheet, leaving space between each cookie.
Step 8: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to firm up as they cool.
Step 9: Cool
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Quick Replacement Ideas
If you find yourself missing an ingredient, here are some quick substitutions you can use:
- Butter: You can substitute with coconut oil or a vegan butter alternative.
- Granulated Sugar: Brown sugar can be used as a 1:1 substitute.
- Light Brown Sugar: Use regular brown sugar or coconut sugar instead.
- Mild Molasses: Honey or agave syrup can be used, although the flavor will differ slightly.
Missteps & Fixes
Even the best bakers have mishaps! Here are some common missteps and how to fix them:
- Cookies Spread Too Much: Ensure your butter is at room temperature, not melted. Also, chilling the dough for 30 minutes can help.
- Cookies are Too Hard: Overbaking can lead to hard cookies. Keep an eye on them towards the end of baking.
- Dough is Too Sticky: If the dough is too sticky to handle, chill it in the refrigerator for 15-20 minutes.
- Chocolate Burns: Use good quality chocolate that can withstand the heat; avoid chocolate chips if they tend to burn.
Best Ways to Store
To keep your Chewy Molasses Chocolate Chip Cookies fresh and delicious, consider these storage tips:
- Room Temperature: Store in an airtight container at room temperature for up to a week.
- Freezing: Freeze the unbaked cookie dough in balls, then bake directly from frozen, adding a minute or two to the baking time.
- Reheating: To refresh cookies, pop them in a preheated oven at 300°F (150°C) for a few minutes.
Reader Q&A
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start with a half-and-half mix to see how you like it.
What can I do with leftover molasses?
Leftover molasses can be used in various recipes, including baked beans, marinades, or even as a sweetener in smoothies.
How do I know when my cookies are done baking?
Cookies are done when the edges are set, and the centers look slightly underbaked. They will continue to cook as they cool.
Can I use white chocolate instead of dark chocolate?
Absolutely! White chocolate will provide a different flavor, but it pairs well with the spices in these cookies.
Hungry for More?
If you loved these Chewy Molasses Chocolate Chip Cookies, you’re in for a treat! Check out other delightful recipes that combine warm spices and sweet treats. Consider trying gingerbread cookies, spiced pumpkin muffins, or a cozy apple crisp. Each recipe is crafted to bring warmth and joy to your kitchen.
Baking is more than just a task; it’s an experience filled with delightful aromas, sweet memories, and the joy of sharing. So gather your loved ones, roll up your sleeves, and indulge in the deliciousness of these Chewy Molasses Chocolate Chip Cookies. Your taste buds will thank you!
Chewy Molasses Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, combine the unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the mild molasses and large egg to the mixture. Beat on low speed until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, kosher salt, ground cloves, and freshly ground nutmeg until well mixed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the dark chocolate using a spatula until evenly distributed.
- Form the dough into balls (about 1.5 inches in diameter) and roll each in granulated sugar. Place on the prepared baking sheet.
- Bake for 10-12 minutes, or until edges are set but centers are still soft.
- Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze unbaked cookie dough balls and bake directly from frozen.
- To refresh cookies, reheat in a preheated oven at 300°F (150°C) for a few minutes.
