Saturday, May 25, 2013

Better Chocolate Chip Cookies

May 15 was chocolate chip cookie day!

Since we make chocolate chip cookies regularly, it was easy to catch this day without even trying. The tricky part for us though, turned out to be dealing with the stock in the cupboards. Having all the ingredients can be a problem in a kitchen when you have a head cook who doesn't make it habit to always shop with lists (i.e., me). Which is how we happened to stumble into a better way to make chocolate chip cookies.

Our problem was finding a substitute for brown sugar. And what we came up with was a tasty end result. I highly recommend what I'm calling a Better Chocolate Chip Cookie recipe, especially if you've been wondering what the new trend toward using raw sugar is all about!

Here goes:

1 cup of your favorite butter or margarine (I use 1 stick each)
3/4 cup of granulated white sugar
3/4 cup (nearly) of raw sugar, topped off with white sugar, which will fall down in between all the spaces around the raw sugar
3 teaspoons molasses
1 1/2 teaspoons vanilla
2 large eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 bag semi-sweet chocolate chips
1/2 bag real milk chocolate chips
3/4 cup chopped walnuts (not too fine, unless you really like that nutty flavor in your cookies)

This is the order I usually work with in combining my ingredients: creaming the butter and sugars, followed with adding the wet ingredients, and then mixing in the dry. I've used molasses and granulated sugar as a substitute for brown sugar before, so I had some inkling of an idea of what I was doing. The raw sugar is a new thing I've been using in the house, particularly in making my morning cup of coffee. But using it in the cookies gave a pleasant texture and taste that combined really well with a reasonably soft cookie. We baked these on a cooking stone at 375 for about 11 minutes, then dropped it to 10 minutes for later batches after the stone warmed up. Also, we usually use only 2 1/4 cups of flour for the traditional recipe, but for some reason, in this go-round it didn't give enough heft to the batter, so we had to add more. Was it the molasses? Or unusually large eggs? Who knows. Use your best judgment in getting to the final consistency of a batter you prefer.

If you decide to give these suggestions a try, let me know how it goes!

I endorse the idea that chocolate chip cookie day can be celebrated any day!

Happy cooking!


  1. These sound good! I've never used molasses in a chocolate chip cookie before, but I have experimented with all sorts of sugars.

    Thanks for sharing!

    1. Thanks for stopping by, Jennifer! I hope you like this version of chocolate chip cookies!


Thank you! Your comment will appear soon after approval