Last week, my boyfriend and I made it to the Iowa State Fair. If you’ve ever heard anything about this fair, you’ll know all the delicious food it has to offer…on a stick. My personal favorite tends to be a pork chop on a stick [you just can’t go wrong].
The one food vendor I debated grabbing food from and kicked myself for skipping, was “Cookies in a Bucket”. 4 bucks for a cup full of freshly, homemade, chocolate chip cookies or 10 bucks for a bucket full.
Even after I returned home, I was still craving those darn cookies. It was then decided that I would make my own homemade chocolate chip cookies. I used the recipe on the back of the chocolate chip bag. It was a disaster in the making [the mixer was too strong, even on level 1 dough went flying all over my kitchen!], but they turned out amazing.
A few days later I stumbled upon this recipe from Joy the Baker for chewy molasses chocolate chip cookies. She even shows you how to make these treats with homemade brown sugar and vanilla. I will definitely be trying this version next time I’m baking!
(via Joy the Baker)
Chewy Molasses Chocolate Chip Cookies
makes 3 dozen cookies
recipe adapted from Alton Brown
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 yolk
1 1/2 teaspoons vanilla extract
2 cups dark chocolate chips or chunks
sea salt for sprinkling on top of cookies just before baking
Heat 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.
Thanks to Joy the Baker for this tasty twist on the chocolate chip cookie!