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Chocolate Chip Cookies With Molasses

by on July 6, 2006 · 12 comments

I think I’ve posted this recipe before, but since we’re talking about molasses, here’s a great chocolate chip cookie with a small hit of molasses. This recipe comes from Roland Mesnier. The molasses not only adds flavor, but gives these cookies a lovely golden hue.

 

Chocolate Chip Cookies With Molasses
 
Prep time
Cook time
Total time
 
An old chocolate chip cookie recipe that calls for a little molasses in addition to the usual brown sugar.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1
Ingredients
  • 3 cups plus 3 tablespoons all-purpose flour, aerate and stir before measuring
  • 1 teaspoon baking soda
  • 1/4 tsp salt
  • 1 cup unsalted butter — (2 sticks) softened
  • 1 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 2 large eggs
  • 1/4 c molasses
  • 1 tablespoon pure vanilla extract
  • 2 cups chocolate chips — (one 12-ounce bag)
  • 1 cup chopped walnuts
Instructions
  1. Combine the flour, baking soda, and salt in a medium mixing bowl.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until thoroughly combined. Beat in the eggs, molasses and vanilla, scraping down the sides of the bowl once or twice as necessary. Stir in the flour mixture until just incorporated. Then stir in the chocolate chips and walnuts. Place the bowl in the refrigerator and allow the dough to chill for 1 hour.
  3. Preheat the oven to 400 F. Line several baking sheets with parchment paper or Silpat pads.
  4. Drop heaping tablespoons or No. 40 ice-cream scoops of the dough 2 inches apart on the prepared baking sheets, flattening them slightly by hand. (Balls of dough may be placed next to each other on parchment-lined baking sheet, frozen, transferred to zipper-lock plastic bags, and stored in the freezer for up to 1 month. Place frozen cookies on prepared sheets as above, and defrost on the counter for 30 minutes before baking.)
  5. Bake until just light golden, 8 to 10 minutes. Cool the cookies for 5 minutes on the baking sheets before using a metal spatula to transfer them to a wire rack to cool completely. Chocolate Chip Cookies will keep in an airtight container for 2 to 3 days.

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Published on July 6, 2006

{ 12 comments… read them below or add one }

Randi July 6, 2006 at 8:30 pm

If you want the Cherry Pie recipe, I can post it for you, or email it to you.

Randi July 7, 2006 at 12:12 pm

I posted the pie recipe. Check it out. OMG< it was so good.

Kathleen O September 18, 2007 at 4:08 pm

These cookies are delicious. In addition to the lovely coloring that the molasses gives the cookies, I find that it also adds a richness in flavor that you would expect from an “heirloom” cookie recipe. Thank you for sharing it with everyone.

Peace (:

gillian October 24, 2007 at 3:41 pm

I baked these last night, minus the walnuts. My friends and workmates love them, and they were surprised by the molasses. I guess because it’s a small amount, it doesn’t overpower the chocolate, but makes the cookie chewier and gives it a bit more flavour. This one will definitely be added to my list of winners.

Melissa May 21, 2008 at 2:30 pm

Tried these today, really a nice balanced cookie. I usually bake a chocolate chip cookie without the chips to test the flavor and this one was so good I might just add some spices and make it that way for tea cookies next time.

With the chips in the experience is richer, the molasses almost provides an echo of the chocolate flavor.

I left out the walnuts and added a tablespoon of almond butter to the butter.

Anna May 21, 2008 at 2:46 pm

Hi Melissa,

This really is a good recipe. It’s an old one and I don’t make it nearly enough. Thanks for bringing it to my attention again.

Great idea to add the almond butter.

Melissa May 22, 2008 at 9:37 am

Opps forgot to say that I lowered the temp because they urn on the bottom so fast, 375 worked better for me

Anna May 22, 2008 at 10:13 am

Melissa, thanks! That’s good to know. I typically use an insulated cookie sheet and didn’t have that problem, but I think reducing to 375 is a good idea for anybody.

Waty December 23, 2008 at 12:58 pm
susan October 5, 2009 at 1:49 pm

My husband and I love this cookie…..I portion the dough into fourths…roll each into a log and freeze…slice and bake at 350 when you want fresh baked cookies….great flavor!

C L January 15, 2010 at 2:03 pm

This is a wonderful CC cookie! I made this one frequently after I read Mr. Mesnier’s book about his years at the White House. Judging by the rapid rate of speed that the cookies disappeared when I took them to work, it is a winner. Although the “cookie hounds” at work are not necessarily reliable judges as they tended to consume any cookie not nailed down. LOL ;)

EB June 27, 2010 at 2:36 pm

Amazing cookie and seemingly impossible to mess up. The molasses makes it sneaky good. Thanks for providing the recipe.

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