Chocolate Chip Cookies with Molasses

My dear friends, I recently found the best chocolate chip cookie recipe--ever. I'd been searching for quite some time--I have a whole jar of molasses in my pantry that I need to use up, so I was looking specifically for a recipe that includes this this brown, stinky syrupy stuff. How molasses can make food taste so good--I don't know.  

I can't even explain how good these cookies are--they just are! They are crispy on the outside, soft and chewy on the inside. And the taste. . . incredible. The dough needs to be refrigerated (at least 3-4 hours) so plan ahead. I've been using the classic wax paper roll-up (it's like a giant tootsie roll) to refrigerate my cookie dough--something my mom taught me when I was a kiddo. Get the little ones to help out--using wax paper with cookie dough is like magic! Recipe deliciously created by Cookie Madness. 

Ingredients

3/4 cup butter (6 ounces), melted and cooled (melt butter completely, then cool for about 10 min.)

1 large egg

1 large egg yolk

1/3 cup dark brown sugar

1 cup granulated sugar

2 tablespoons molasses

1 tablespoon vanilla extract

2 1/3 cups unbleached all-purpose flour (11 ounces)

1 1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups semi-sweet chocolate chips (10 ounces)

With an electric mixer, beat together egg, yolk, sugars, molasses and vanilla well. Add melted (cooled) butter. In a separate bowl, mix together flour, baking soda and salt. Slowly add flower mixture to wet mixture until thoroughly combined. Add chocolate chips. 

Dollop cookie dough onto a large piece of wax paper and roll up into a 2.5" - 3" diameter log. Twist ends together and place in refrigerator for 4 hours or over night. Preheat oven to 350 degrees then remove log from fridge and while still in wax paper, roll on a flat surface to even out any lumps. Remove wax paper and slice 6 pieces at a time into 1/2" pieces. Place dough, evenly spaced, on cookie sheet and bake for 12 to 13 minutes. Keep on cookie sheet for a few minutes before transferring to cooling rack. Cool completely then store in air tight bag. Especially good several hours later or next day.

THIN MINTS

I've been making these brown nuggets of joy for years and years and whenever I have that girl scout cookie craving, I can just whip up a batch...even if it's not GS cookie season. Try my other Thin Mint variation, or this post's more traditional recipe. . .both are fantastic. 

These are so easy. All you need are some Wilton Chocolate Mint Candy Melts®, which you can find at your local craft store. These are the easiest to use (I think). If you can't get a hold of these, just use about 12 ounces of good semi-sweet chocolate chips and about 1 1/2 to 2 teaspoons of mint extract. 

You'll need:

12 ounces mint chips (OR, 12 oz. semi-sweet chocolate chips & 1 1/2 to 2 teaspoons mint extract)

1 package chocolate Oreo cookies, halved with filling removed

Put chocolate mints (or chocolate and extract) in a double boiler* and melt/stir until smooth. With a fork, add Oreo half and cover completely with chocolate. With the Oreo sitting on the fork, tap lightly on the side of the bowl to remove excess chocolate. Transfer to a cookie sheet lined with wax paper. When tray is filled, place in refrigerator until chocolate has hardened. Store in airtight container. 

*Double Boiler: In a small pot add about 1 to 2 inches of water. Turn heat to medium. Place a heat safe bowl on top of the pot (one that will fit snuggle on the pot, dipping down but not touching the bottom or the water). Add chocolates and stir until melted. Keep on heat, as necessary, once chocolate has melted.