Chewy Molasses Chocolate Chip Cookies.

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Hello, giant wreath of cookies. Hello, toes.These cookies are dark, chewy, toffee-y, and chocolatey. Kinda like little bite-sized dreams come true.

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Can I say that I am a grown up and I ate a lot of this dough? It’s amazing. Can a taste be dark and light at the same time? Cause this is. Make it, and you’ll know what I mean.
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Chewy. Chewy. Chewy. Chocolate. Chocolate. Chocolate. Molasses goodness . .Just a few things . . .

“Harry Potter and the Deathly Hallows, Part Two” comes out this Friday night, and a friend & I already have tickets booked for Saturday night. Boom. Can’t really explain the happiness . . . !!!

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A couple weeks ago a friend and I went into the studio to record a few songs from a show we are putting on the 24th of this month. Here is a pic of the studio time . . .
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Part of me is totally wanting to act cool, like it’s no big deal that I have a show in a couple weeks, the other half of me is telling that half, “Don’t be dumb-you can scream from excitement.” 🙂 I’ll keep you posted on that frontier.
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Today a few friends and I trained to Greenock to see the Tall Ships that only come around every 10 years. It was sunny, I was surrounded by mountains and ships, and there were sailors. Mm-hmm.Ok, there was the detour, now we’re back to our regular cookie programming.

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Chewy Molasses Chocolate Chip Cookies
makes 3 dozen
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 bakingHeat 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 medium sized bowl, mix the granulated sugar and molasses until no large molasses clumps remain. Look at that! You just made your own brown sugar!

Pour the melted butter in the mixer’s work bowl. Add the homemade brown sugar. 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 parchment-lined baking sheets.  Lightly sprinkle each dough ball with a few flecks of sea salt.  It really brings out the chocolate flavor.

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.

Listening to: Songs for a New World

Source: Joy the Baker, adapted from Alton Brown

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