Chocolate & Molasses Chip Cookies

There is a never ending quest of the perfect chocolate chip cookie. The trick though, is that this distinction purely depends on personal tastes. Do you prefer chewy, crunchy, soft, hard, bite size, cake like, semi-sweet, or dark chocolate? With or without nuts?

Each recipe has it’s own slight variation, so here’s another one to add to the books.


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup mini chocolate chips
  • 8 ounces molasses chips, crushed


  1. Preheat oven to 375º F.
  2. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a mixing bowl, cream the butter and both sugars until light and fluffy.
  4. Add in the eggs, one at a time, fully incorporating one egg before adding the other.
  5. Mix in the vanilla extra.
  6. Add the flour mixture from Step 1 and mix to combine.
  7. Stir in the chocolate chips and molasses chips.
  8. Using a one-inch cookie scoop, portion out the cookie dough on a baking sheet, ensuring that there is at least one inch of space between each cookie.
  9. Bake for 15 – 18 minutes, until golden brown.


  • Most cookies, including this one, benefits from a quick chill in the fridge. Why? Adding the flour mixture to the wet ingredients and mixing/kneading it causes the creation of gluten. Over-mixing flour can make more gluten which, in turn, can make the cookie tough. Letting the cookie dough rest for an hour or two before baking gives the protein structure a chance to break down, creating a softer cookie.
  • Additionally, letting the cookie dough rest allows the flavors to meld  together. Think of it like marinating a steak. Letting the spices set into the meat is beneficial to adding flavor. Why should a cookie be any different?
  • The molasses chips melt upon baking, but the flavor it leaves behind is noteworthy. For some, however, this may make the cookie too sweet. Try using half a box of molasses chips instead if you want something lighter.

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