I don’t usually bake much, but something about an impending hurricane (Irene) made me want to have some cookies on hand. Once, a long time ago I combined molasses and chocolate chips and made a really good cookie, so my goal on the Friday night before the storm hit was to replicate that taste memory.
As I stirred the batter, I realized that stirred cookie batter kind of looks like a hurricane satellite image, only brown instead of white.
I actually ended up making the recipe twice, since the first time the cookies were a bit too cakey. I read up on cookie chemistry and discovered that brown sugar in a cookie makes it cakey. And since brown sugar is made with molasses, I switched to regular sugar—all organic of course!—in the second recipe.
Given my druthers, I would add a boatload of walnuts to these cookies. But too many household members complained, so I went without the nuts because, frankly, I can’t and won’t eat all these myself. But they are dang good.
Chocolate Chip Molasses Cookies
2 sticks (1 cup) butter
¾ cup sugar
½ cup dark molasses
1 teaspoon vanilla
2¼ cups flour
½ teaspoon baking soda
½ teaspoon salt
1 package organic chocolate chips
1 cup walnuts (optional)
Preheat oven to 375 degrees.
- Mix all the cookie ingredients together (starting with the butter, sugar, and eggs).
- Drop batter by the spoonful onto a cookie sheet (I use parchment paper to make it easier).
- Bake for about 10 minutes.