No really, I am having a mid life crisis, but it's fun, I do have blue hair. So what does one do when they are perking up the blue, waiting for the dye to kick in before you can rinse it out? Why try a new chocolate chip cookie recipe of course!
You are probably thinking to yourself, please who can surpass the one on the back of the chocolate chip package you have been making with your mom since you were a kid? I agree, but when it comes to cookies, is there really any mistake, or harm in trying a new recipe? I thought this particular one was interesting, chewy chocolate chip cookies made with molasses.
So here I stand in my almost new kitchen that I'm renovating myself (next blog) with hair dye setting and all the ingredients laid out in front of me.
Alas, first rule of making a new recipe, read it thoroughly BEFORE starting, so I had to scoop the sugar out of the flour, no mean feat that.
I'm used to weighing out my ingredients for baking, it seems like a chore for most people but once you get the hang of it, it's easier and more accurate, trust me a cup of flour weighs different every time. However, this recipe calls for cups and tablespoons so I found my measuring cups shoved in the back of the drawer, happy to see the light of day after so many years.
Now, most people don't have Cuban chocolate left overs, but I do, after all I can't just use any chocolate, it has to be top notch and interesting so that's what I used, was Cuban chocolate. Don't fret, you too can use awesome chocolate, any specialty food store will have some interesting chocolate and even the Bulk Barn has Callebaut chocolate.
Always use the bast vanilla too:
The formula says to let the dough rest in the fridge for 20 minutes before baking, but honestly, it's 9:30 p.m. and I still have hair dye to deal with so in they go, and 8 minutes later, out they come....
Chewy Molasses Chocolate Chip Cookies
8 ozs unsalted butter
2 cups plus 2 Tbsp bread flour
1 tsp kosher salt
1 tsp baking soda
1 1/2 cups sugar
1/4 cup plus 1 tsp dark molasses, not blackstrap
1 egg yolk
1 1/2 tsp vanilla
2 cups dark chocolate chips or chunks
In a sauce pan, melt the butter and set aside.
In a medium sized bowl, mix the granulated sugar and molasses until no large molasses clumps remain.
Pour the melted butter in the mixer’s work bowl. Add the sugar mixture. Cream the butter and sugar on medium speed for about 3 minutes.
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 nonstick baking sheets.
Bake for 8 to 10 minutes or until golden brown, checking the cookies after 5 minutes. I like these cookies to be just a bit under-done. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.