If you’re a fan of chocolate chip cookies made with brown sugar then this recipe is for you.
It’s a classic chocolate chip cookie made rich, delicious and extra flavourful with molasses. There is no brown sugar in the recipe but the texture is characteristic of a good brown sugar cookie — All that flavour that you just can’t get from plain white sugar.
The recipe came from a reader who adapted an old Grandma Molasses recipe for quick ginger cookies into what has become her favourite chocolate chip cookie recipe.
I’d have to agree.
Stripped of spices and deliciously overwhelmed by chocolate chips these soft chewy cookies remind me that a classic chocolate chip cookie is still a great baking marvel.
Some of this batch will get tucked into a care parcel for my son who is off at camp for two weeks, living in a tent and canoeing all over Southwestern New Brunswick. I’m thinking they’d be yummy with campfire-toasted marshmallows.
If you prefer your chocolate chip cookies to be a little thicker and slightly cake like then reduce the molasses to ¼ cup.
I’ll give you free reign on the chocolate chips. Annemarie adds 2 full cups but I used 1 1/3 cups in this batch. I also baked them as drop cookies.
Annemarie’s Chewy Molasses Chocolate Chip Cookies
Makes about 3 1/2 dozen
- ¾ cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 cup Grandma Fancy Molasses
- 2 ¼ cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1-2 cups chocolate chips (you decide!)
- Cream butter then add sugar, egg, vanilla and molasses. Add dry ingredients. Mix well. Stir in chocolate chips.
- Drop by teaspoonful onto a parchment lined cookie sheet or make into small balls, roll in white sugar and press down with fork.
- Bake at 375°F for 8 to 10 minutes.
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