Monday, December 13, 2010

Chewy Molasses Chocolate Chip Cookies

After the Packers lost, I drowned my sorrows in baking. It was fun. The baking was fun, not the Packers losing. That was heart wrenching.

Yes, this photo is a little out of focus. I'm hoping to get a macro lens soon, and I promise to take lots of in-focus pics then.

I made Joy the Baker's Chewy Molasses Chocolate Chip Cookies. (Do you know Joy? She's aaaamazing.) She based her recipe off of Alton Brown's recipe, and Alton Brown is also amazing. Duh. So that means these cookies are without-a-doubt amazing.

In the interest of full disclosure, I didn't quite make this recipe correctly. (What? I was upset. Aaron Rodger's has a concussion. Ouch.)

I only had one stick of butter, and the recipe calls for two. The recipe also calls for an egg yolk. My distraught mind read "yolk" as "white," and added the wrong part of the egg. Oops. But even with those mistakes, these turned out great. I can't even imagine how fantastic they are when the right ingredients are added.

You should make them right now. Go.

Joy the Baker's recipe:
Chewy Molasses Chocolate Chip Cookies

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

Heat oven to 350 degrees.

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.

Pour the melted butter in the mixer's bowl. Add the sugar/molasses 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 chocolate chips.

Chill the dough for about 20 minutes, then scoop onto parchment-lined baking sheets. Lightly sprinkly each dough ball with a few flecks of sea salt.

Bake for 8 to 10 minutes or until golden brown. Cool completely and store in an airtight container.

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