Crispy, Chewy Chocolate Chip Cookies & Molasses Chocolate Chip Cookies & A Tale of Two Cookies

Feb 7, 2012

Faulkner wrote “between grief and nothing, I will take grief.”

Given the choice, I would choose chocolate chip cookies.

If we had the time and calorie deficit, we could debate for hours over dough, chip size, semi-sweet? dark chocolate?, how much brown sugar versus white, whole eggs or yolks, letting the dough rest overnight or longer, or eating the dough plain.

In the interest of time, I’ll show you the two we tested this weekend: Chewy, Crispy Chocolate Chip Cookies and the larger, crispier Molasses Chocolate Chip.

 

 

Crispy Molasses Chocolate Chip Cookies

1 cup brown sugar

1/2 cup white sugar

1/2 cup butter

1/2 cup coconut oil, softened

2 large eggs

2 tsp vanilla

2 1/2 tbsp molasses

1 teaspoon baking soda

big pinch salt

2 cups flour

1/2 cup whole wheat flour

1 cup semi-sweet chocolate chips

Oven to 350. Cream together the sugars, shortening, and coconut oil until light and fluffy. Add in the eggs, mixing well. Add vanilla and molasses. Add dry ingredients bit by bit. Stir in the chocolate chips by hand. Scoop cookies (I used 2 inch scoop) onto parchment-covered baking sheet and bake for 8-10 minutes, or until the top is lightly browned. Let cool on sheet for a couple of minutes before tranferring to cooling rack.

Crispy & Chewy Chocolate Chip Cookies

Adapted from Smitten Kitchen

1 1/2 cups all-purpose flour

1/2 cup wheat flour

1/2 tsp baking soda

1/2 teaspoon salt

3/4 cup butter, melted

1 1/2 cups packed brown sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

1 cup semisweet chocolate chips

Oven to 325. Mix dry ingredients. In another bowl mix butter, sugar vanilla, and egg. Combine and add chips. Scoop onto parchment-lined baking sheet. Cook about 10 minutes or until just browning at the edges. Let cool on sheet two minutes before transferring to rack.

1 comment

  1. Celia
    February 8, 2012

    Oooh Em, coconut oil! I never thought to use that in a cookie before. Those molasses ones sound intriguing…

    Reply

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