While I love a straight forward chocolate chip cookie, I find myself pairing chocolate with warm spices this time of year. These molasses chocolate chip cookies are soft, spicy, and just a touch chewy.
Confession time: I am semi-secretly a food science nerd. Last year, I borrowed Shirley Corriher’s Bakewise from my local public library. Most days, if you ask me what I remember about that book, my vision will flood red and my inner editor will seethe with pure and unfettered rage, but to be honest, I did learn a thing or two about food science. It probably wasn’t worth suffering through five hundred and fifty pages of brand loyalty, animal product worship, and absolutely mind-numbing repetition, but such are the sacrifices one must make to become a better baker in this day and age. (Seriously though, don’t even thinking about reading that book cover to cover without a bottle of migraine medicine at your side. You’ve been warned!)
In any event, Shirley gave me plenty of food for thought (ha! ha!) about playing with structure and texture in baked goods. While I love the simplicity and cost-effectiveness of an oil-based cookie, I’ve been incorporating a lot of solid fats, molasses, and bread flour into my baked goods lately, and I have to say I’m really enthused with the results. For starters, the acid in molasses reacts with baking soda, giving whatever you’re making an animal-friendly leavening boost — not to mention the fact that it deepens the flavors of chocolate and peanut butter! Creaming your sugar with a solid fat (like vegan buttery spread, shortening, and coconut oil) is an easy way to keep your cookies from getting too flat, and the added protein in bread flour lends a little extra structure and chew. I can’t get enough!
My all-purpose molasses cookies are simple, spicy, thin, and chewy, but this recipe makes a more substantial cookie. These are genuinely toothsome, with crisp edges and soft, melt-in-your-mouth middles, and are just as wonderful fresh out of the oven as they are the following day. With all the spices of a classic molasses cookie, plus two forms of chocolate, these cookies have loads of flavor, too.
- ¾ c + 2 Tbsp granulated sugar
- 7 Tbsp vegan butter, softened
- 3 Tbsp blackstrap molasses
- ½ tsp vanilla extract
- ¾ c bread flour
- ½ c all-purpose flour
- 1 Tbsp cocoa powder
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ c vegan chocolate chips
- Preheat oven to 350F.
- In a large bowl, cream together sugar, vegan butter, and molasses.
- Beat in vanilla extract.
- In a small bowl, sift together flours, cocoa, spices, baking soda, baking powder, and salt.
- Beat flour mixture into sugar mixture. The dough will be stiff.
- Fold in chocolate chips.
- Form dough into 2″ balls and bake on a silicone baking mat or cookie sheet lined with parchment paper, 3″ apart, for 8-10 minutes.
- Allow to cool on cookie sheet 2-3 minutes before transferring to cooling racks or counter.
- Best enjoyed warm.