When whipping up a quick chocolate chip cookie recipe the other night, I realized that there are so many ways to make this simple recipe. I have made a chocolate chip cookie pecan bar version before, delicious, nutty and easy to whip up. I have my favorite, which is chewy and crisp.
You can make puffy cookies, you can make chewy cookies, you can make cakey cookies, you name it, you can make chocolate chip cookies completely different to your tastes. It isn’t as easy as adding a different chocolate chip, nay, you have to lessen some ingredients, remove some entirely, add new ones and have more of certain types. So I thought to myself: self, you haven’t gone through all the different ways to achieve these different cookies. And so I shall. I will be a chocolate chip cookie factory. My co-workers will love me. My children will worship me. My husband will curse me as he runs on the treadmill because he just simply can’t resist them. But I will have a lovely archive of all the different ways to make the glorious wonder that is the simple chocolate chip cookie. So over the next few weeks, I am going to explore the world of said chocolate chip cookie. This version was inspired by seeing the new PC mini fudge melts and instantly thinking ” Need. Now. Cookie.” I don’t think in sentences while shopping at Superstore, most of my brain cells are concentrating on watching my daughter to make sure she doesn’t disappear or smash anything
Ingredients Needed for chocolate chip cookie recipe : fudge melt version
2 1/4 cups of all purpose flour 1 tsp baking soda 1 cup of butter 1 cup of packed brown sugar 1/2 cup of granulated sugar 1 tbsp fancy molasses 1 1/2 tsp vanilla 2 eggs 1 package of PC Mini Fudge Melts (or another brand equivalent)
In this chocolate chip cookie recipe you need to alter the ratio of brown sugar and white sugar, increasing the brown to make them more chewy. So instead of equal amounts of 3/4 cup and 3/4 cup, we use a whole cup of packed brown sugar and 1/2 cup of granulated white sugar.
In a bowl, combine the butter and sugars together completely, until light brown and airy.
Time to add a slightly odd ingredient for chocolate chip cookies; molasses. Molasses will help keep them moist and chewy and by only using a tablespoon the taste is just there. Just.
You can play around with the amount if you’d like to experiment with the taste. It also turns the cookies a little darker than normal.
After creaming together your butter and sugar, beat in the two eggs and vanilla. Add in the tablespoon of molasses. Go ahead and try it, don’t be afraid, I do believe you will like what it brings to the cookie.
After the molasses is completely mixed in, add the dry ingredients all at once and mix slowly but thoroughly. You don’t want to whip these up, just the lowest setting on your mixer to combine is perfect.
Ah. My muses. My little mini cups of chocolate joy.
Tasty little suckers barely made it into the cookies. But they must, so add them to the dough and mix by hand.
Drop by teaspoonful onto parchment lined cookie sheets. Bake in a 350 degree oven for 7-8 minutes, until they are just browned and slightly under baked.
Cool on the sheets then remove and enjoy!
You can see below that the molasses brings a delightful brown color to these. I liked it so much I think I will include it from now on, when ever I make chewy cookies.
- 2 1/4 cups of all purpose flour1 tsp baking soda1 cup of butter1 cup of packed brown sugar1/2 cup of granulated sugar1 tbsp fancy molasses1 1/2 tsp vanilla2 eggs1 package of PC Mini Fudge Melts or another brand equivalent
In a bowl, combine the butter and sugars together completely, until light brown and airy.After creaming together your butter and sugar, beat in the two eggs and vanilla. Add in the tablespoon of molasses.After the molasses is completely mixed in, add the dry ingredients all at once and mix slowly but thoroughly. You don't want to whip these up, just the lowest setting on your mixer to combine is perfect.Add in the chocolate cups and mix by hand until they are mixed through the batter evenly.Drop by teaspoonful onto parchment lined cookie sheets. Bake in a 350 degree oven for 7-8 minutes, until they are just browned and slightly under baked.