I stumbled across these delicious cookies by adding molasses to my normal chocolate chip cookie recipe. I was a little nervous about it at the time, so imagine my surprise when I got to work and received a text that they were the best in a long time. Just goes to show, sometimes (and just sometimes) when you do something impulsively in the kitchen it turns out well. This, however, can not be said of attempts at a grapefruit, chocolate, chili turnover (using week old pastry)... live and learn.Ingredients:
1 cup Butter (this time I used Earth Balance instead of Spectrum)
1 1/4 cup Brown Sugar
1/4 cup White Sugar
1 tsp Vanilla Extract
1 Egg-Replacer
2 cups Flour
1 tsp Baking Powder
1 tsp Salt
1 Tbspn Molasses (generous)
2 cups Chocolate Chunk
Preheat oven to 350 degrees.
Firstly, blend the butter and sugars together in a large mixing bowl until you have a nice sticky sweet paste. Then, add vanilla and egg-replacer and blend until smoothly and evenly distributed.
Nextly, using the same large mixing bowl, sift in the flour, baking powder and salt. Try your best to blend until all is incorporated. Still looks dry, right? This is when you reach for the molasses and drizzle about a tablespoons worth over the dough. Mix that in well and…Eureka! The texture is just like the cookie dough you grew up with. Toss in the chocolate chunks and you’re golden.
Lastly, pull out that baking sheet and place dollops of cookie dough on it. The shape I go for is roughly the size of a large chestnut. Squish the dough down a little bit, fill up the sheet, and stick it in the oven (middle rack, always middle rack with cookies). Mine took about 12 minutes to bake, but you’ll probably want to check after 10 minutes on the first batch just to make sure, you want the bottom edge to look a bit darker.
Let them cool once their out and then enjoy!
A very tasty cookie with a definite future in ice cream sandwiches.
No comments:
Post a Comment