I think I've posted this recipe before, but since we're talking about molasses, here's a great recipe for chocolate chip cookies with molasses This recipe comes from Roland Mesnier. The molasses adds flavor and gives these cookies a lovely golden hue.
Large Batch Chocolate Chip Cookies
This recipe deserves more attention than I've given it. Originally from Roland Mesnier, former White House pastry chef, this cookie dough yields a big batch of beautifully golden cookies with crisp edges, chewy centers, and deep flavor thanks to the molasses.
The dough is chilled for better texture, packed with chocolate chips and walnuts, and baked at a slightly higher temperature for a perfectly golden finish. The cookies are perfect for bake sales, potlucks, or just stocking the freezer for future cravings. And since this makes a decent size batch, it's perfect for parties or potlucks.
Recipe
Chocolate Chip Cookies With Molasses
Ingredients
- 3 cups plus 3 tablespoons all-purpose flour, stir well before measuring (405 grams is an estimate)**
- 1 teaspoon baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar (200 grams)
- ⅔ cup packed light brown sugar
- 2 large eggs (100 grams)
- ¼ cup molasses (80 grams)
- 1 tablespoon pure vanilla extract
- 2 cups chocolate chips (large bittersweet ones should work well)
- 1 cup chopped walnuts
Instructions
- Combine the flour, baking soda, and salt in a medium mixing bowl. Mix well.
- 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.
- Preheat the oven to 400 F. Line several baking sheets with parchment paper or Silpat pads.
- Drop heaping tablespoons 2 inches apart on the prepared baking sheets, flattening them slightly by hand.
- Bake until just light golden, 8 to 10 minutes. Let the cookies cool for 5 minutes on the baking sheets before using a metal spatula to transfer them to a wire rack to cool completely.
EB says
Amazing cookie and seemingly impossible to mess up. The molasses makes it sneaky good. Thanks for providing the recipe.
C L says
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 😉
susan says
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!
Waty says
Hi,
I m from Singapore n I m not familiar with American recipe measurements. When the recipe calls for 1/4 c of molasses, does it mean 1/4 cup? Wouldn't dat be a lot of molasses?
I hope someonw could reply to me via my email adress: [email protected]
Anna says
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.
Melissa says
Opps forgot to say that I lowered the temp because they urn on the bottom so fast, 375 worked better for me
Anna says
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 says
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.
gillian says
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.
Kathleen O says
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 (:
Randi says
I posted the pie recipe. Check it out. OMG< it was so good.
Randi says
If you want the Cherry Pie recipe, I can post it for you, or email it to you.