Salted Cinnamon Molasses Chocolate Chip Cookies

We turned a minor cooking accident into an experiment and in the end was a soft, chewy and delicious cookie that has been a big hit ever since.

  • 18 tablespoons of unsalted butter, browned
  • 1 cup of sugar
  • 1/2 cup of dark brown sugar
  • 2 extra large eggs at room temperature
  • 1 tablespoon of top quality vanilla, preferably Nielsen-Massey Bourbon Vanilla
  • 1 tablespoon of espresso powder or instant caffeinated coffee
  • 2 cups of flour
  • 1 1/2 teaspoon of kosher salt
  • 1 teaspoon of baking powder (has to be fresh–within 4-6 months since opening)
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 2 cups semi-sweet chocolate (either in chips or bars that have been rough chopped)
  • 1/4 cup unsulphured molasses
  • Maldon sea salt to top off the cookies

Making It

  • Set the over to 350 degrees and set a rack in the middle
  • Brown the butter and then put in a bowl and bring to a soft consistency in the refrigerator (click here for instructions on browning butter)
  • Put the butter in the bowl of a stand mixer (invest in a Kitchen-Aid, it will longer than most people you know) and add the two sugar, mix using the middle attachment (this is called creaming) on medium high for roughly 5 minutes, put on low and add the eggs, vanilla, espresso powder or instant coffee
  • In a separate bowl, sift together the kosher salt, flour, cinnamon, baking powder, and baking soda, use a rubber spatula to scrape down the side and add the chocolate and molasses and mix in completely
  • Using small bakers/ ice scream scoop to shape the cookies and put on a half baking sheet that has been lined with parchment paper, you should have 12 cookie scoops per sheet, top each ball of dough with a pinch of sea salt
  • Bake for 14-15 minutes, let cool and serve

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