Fall Cookie Recipe: Intense Molasses Chocolate Chip Cookie

At 10:30 pm on October 15, I was eating a chocolate chip cookie I had made. I thought it needed something more, so I tried putting some molasses on it. I thought the combination was delicious. So delicious, in fact, that I thought I should submit it as a recipe to the Star Tribune Holiday Cookie Contest. I did a quick Google search and found that the deadline for the contest was at midnight on October 15. I had one and a half hours to develop a recipe, bake the cookies, write up a personal statement, and email the recipe to the Star Tribune.

It was intense. It felt like I was on The Great British Bake Off. In many ways, this intensity helped me. After all, I was trying to make an intense cookie. By the time I had finished and photographed my cookies, I had just a few minutes left to write my personal statement and send it to the Star Tribune. I ended up sending the email at 11:59 pm. Then I tried a cookie - it was delicious. I love intense flavors, especially molasses. So, if you’re like me and are looking for a delicious recipe with an intense molasses flavor, make these.

(Inspired by Toll House Chocolate Chip Cookie recipe.)

Ingredients:

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 ¼ cup (2 ½ sticks) of butter, softened

1 ½ cups packed brown sugar

1 teaspoon vanilla extract

2 eggs

1 cup dark chocolate chips

1 cup semi-sweet chocolate chips

1 cup chopped walnuts

Molasses (for drizzling)

Recipe:

1. Combine flour, baking soda, and salt in a small bowl.

2. Beat butter, brown sugar, and vanilla in a large bowl.

3. Add the eggs, beating thoroughly after each addition.

4. Slowly pour the dry ingredients into the wet ingredients until combined.

5. Add in the chocolate chips and walnuts.

6. Wrap the dough with parchment paper and chill in the refrigerator for 24 to 48 hours.

7. After chilling, take the dough out and scoop tablespoon-sized balls onto an ungreased baking sheet. Flatten the balls with a glass. Drop extra chocolate chips on the top for a nice finish.

8. Bake for 9 to 11 minutes at 375 degrees.

9. Let the cookies cool for 2 minutes before drizzling molasses over them.

10. Enjoy!

Tips: If you prefer something less sweet, use 2 cups (1 package) of dark chocolate chips, skipping the semi-sweet chocolate chips.

If omitting nuts, add an extra ¼ cup of flour.