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Chocolate Chip Molasses Cookies
Chocolate Chip Molasses Cookies
Chocolate Chip Molasses Cookies
Chocolate Chip Molasses Cookies
Chocolate Chip Molasses Cookies
Chocolate Chip Molasses Cookies cover
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From the Cook
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From the Cook
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Chocolate Chip Molasses Cookies

Ingredients

0 allergens identified

Chocolate Chip Molasses Cookies

Instructions

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Instructions

1
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Preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
2
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In a medium bowl, whisk together the flour, baking soda, cornstarch, salt, and spices. Set aside.
3
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In a large bowl, heat the butter in the microwave in 20 second increments until fully melted.
4
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Whisk in the sugars, then the molasses until fully combined.
5
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Next, whisk in the egg and vanilla until fully combined.
6
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Fold the dry ingredients into the wet until just combined.
7
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Fold in 150g of the chocolate.
8
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Using a 2 tablespoon cookie scoop, place the cookie dough on the prepared baking sheet about 2 inches apart.
9
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Roll each cookie dough ball in granulated sugar, then top each with chopped chocolate.
10
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Bake the cookies for about 10 minutes.
11
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Allow them to cool completely on the baking sheet.

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Tips & Tricks (5)

  • Bloom Your Spices 🌟
    Toast the ginger, nutmeg, cloves, and cinnamon in a dry pan for 30 seconds before mixing into the batter to intensify their warm, complex flavors and eliminate any raw spice taste.
  • Brown Your Butter 🧈
    Melt the unsalted butter and let it brown for 2-3 minutes until it develops a nutty aroma, which adds depth and richness that complements the molasses beautifully.
  • Don't Skip the Cornstarch 🎯
    The cornstarch is crucial for creating chewy, tender cookies with crispy edges—it inhibits gluten development, so measure it accurately and avoid overmixing the dough.
  • Molasses Temperature Matters 🌡️
    Warm your molasses slightly (30 seconds in the microwave) before incorporating it to ensure it mixes evenly and prevents the dough from becoming dense or overly thick.
  • Strategic Chocolate Placement 🍫
    Fold chocolate chips in at the very end and reserve some to gently press onto the top of each cookie before baking for better distribution and beautiful presentation.
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