Chocolate Chip Molasses Cookies:
Hurricane Comfort Food

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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.

The first batch of cakey cookies

Chocolate Chip Molasses Cookies

2 sticks (1 cup) butter
¾ cup sugar
½ cup dark molasses
2 eggs
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.

  1. Mix all the cookie ingredients together (starting with the butter, sugar, and eggs).
  2. Drop batter by the spoonful onto a cookie sheet (I use parchment paper to make it easier).
  3. Bake for about 10 minutes.



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One Response to Chocolate Chip Molasses Cookies:
Hurricane Comfort Food

  1. akeesha September 16, 2011 at 6:48 pm #

    it is a really good recipe it tasted delicious!!!

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