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Thursday, August 19, 2010

pretty darn tasty

Alton Brown. Joy the Baker. What do they have in common...he has the best chocolate chip recipe I've tasted. I love these cookies and well I found the recipe on and now it has a permanent place in my recipe folder. Recently,she did a spin-off of this recipe,an adaptation if you will and she's got it goin on. Molasses. The "Chewy" chocolate chip cookie recipe is pretty tasty on it's own,but add in some molasses,pretty darn tasty I tell ya. The richness of the molasses and the melted butter,gosh. They really are a smooth pair together and the butter enhances the depth of the molasses.And you make your own brown sugar in the process,who could ask for more. You should totally try this cookie,well try Alton Brown's recipe first just to appreciate it's classic chocolate-chip cookie goodness,then it's on to molasses!
Ribbons of molasses,swoon.
Good.Ness. Ok truth be told,the recipe calls for dark chocolate chips and I only had semi-sweet chips. I look forward to making these cookies again with the dark chocolate chips,but don't you worry I'll with a plate of these cookies,I'll survive this time.
Yep that's a bowl of sea salt flakes. You sprinkle it on the cookies right before baking and it enhances the chocolate  flavor and brightens up the molasses.
Ta-da! Pretty darn tasty.
Here's the recipe,Enjoy:
Chewy Molasses Chocolate Chip Cookies
makes 3 dozen cookies
2 sticks unsalted butter
2 cups plus 2 TBL bread flour
1 tsp kosher salt
1 tsp baking soda
1 1/2 cups granulated sugar
1/4 cup plus 1 tsp dark molasses,not black strap
1 egg
1 egg yolk
1 1/2 tsp pure vanilla extract
2 cups dark chocolate chips
sea salt for sprinkling just before baking
1. Heat oven to 350 degrees. Melt the butter in a heavy-bottomed saucepan over low heat. Sift together the flour,salt, and baking soda and set aside.
2.In a medium sized bowl,mix the granulated sugar and the molasses until no large clumps remain ta-da! homemade brown sugar.
3. 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,egg yolk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.Stir in the chocolate chips.
4. Chill the dough for about 20 minutes ( I chilled mine overnight and it did just fine and the cookies still spread well),then scoop onto parchment-lined baking sheets. Lightly sprinkle each dough ball with a few flakes of sea salt.
5. Bake for 8-10 minutes or until golden brown,checking the cookies after 5 minutes. Rotate the cookie sheet halfway through baking for even browning. Cool completely and store in a n airtight container.
 These are so good,go ahead and make them. I think you'll agree.