Jumbo Molasses Chocolate Chip Cookies
You can never have too many hor d'oeuvre recipes, so give Jumbo Molasses Chocolate Chip Cookies a try. One portion of this dish contains around 5g of protein, 17g of fat, and a total of 349 calories. This lacto ovo vegetarian recipe serves 16 and costs 53 cents per serving. It is brought to you by Cookie Madness. 94 people were glad they tried this recipe. A mixture of vanillan extract, dark chocolate chips, egg, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 24 minutes. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is rather bad. Try Jumbo Chocolate Chip Cookies, Easy Jumbo Chocolate Chip Cookies, and Jumbo Coconut Chocolate Chip Cookies for similar recipes.
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 14 minutes
Ingredients:
1 1/2 teaspoon baking soda
2 cups large bittersweet or dark chocolate chips or 2 large bars 60% cacao chocolate, cut into chunks. Note: Chunks of chocolate may cause more spreading, so I recommend chips for the first batch.
1 large egg
1 large egg yolk
1 cup granulated sugar
1/3 cup light brown sugar
2 tablespoon molasses (I used Brer Rabbit Full Flavor)
1 teaspoon salt
2 1/3 cups unbleached all-purpose flour (10.5 oz)
6 oz unsalted butter
1 tablespoon vanilla extract
Equipment:
microwave
bowl
kitchen scale
baking paper
baking sheet
spatula
wire rack
Cooking instruction summary:
Melt the butter in a microwave-safe bowl. Let it cool for 10 minutes.In a large bowl, mix together the egg, yolk, both sugars, molasses and vanilla. Add the cooled butter.In a separate bowl, mix together flour, baking soda and salt.Stir flour mixture into sugar mixture until thoroughly combined. Stir in chocolate chips.Scoop dough (about 1/4 cup — but it’s not precise) and shape into 16 equal sized mounds. If you have a scale, each dough mound should weigh about 2 1/2 oz. Place shaped mounds on a plate or tray, cover and chill thoroughly for at least 3 hours (overnight is best).Arrange dough mounds about 3 inches apart on a baking sheet that has been lined with parchment paper. Bake at 350 degrees F. for 13 to 15 minutes or until cookies appear set, nicely browned and cracked. If cookies spread a little, push the edges inward using the tip of a spatula so that they’re a little more rounded. Let cool on the baking sheet for about 10 minutes, then transfer to a wire rack and let cool completely. I like to put mine in the refrigerator to set the chocolate.
Step by step:
1. Melt the butter in a microwave-safe bowl.
2. Let it cool for 10 minutes.In a large bowl, mix together the egg, yolk, both sugars, molasses and vanilla.
3. Add the cooled butter.In a separate bowl, mix together flour, baking soda and salt.Stir flour mixture into sugar mixture until thoroughly combined. Stir in chocolate chips.Scoop dough (about 1/4 cup — but it’s not precise) and shape into 16 equal sized mounds. If you have a scale, each dough mound should weigh about 2 1/2 oz.
4. Place shaped mounds on a plate or tray, cover and chill thoroughly for at least 3 hours (overnight is best).Arrange dough mounds about 3 inches apart on a baking sheet that has been lined with parchment paper.
5. Bake at 350 degrees F. for 13 to 15 minutes or until cookies appear set, nicely browned and cracked. If cookies spread a little, push the edges inward using the tip of a spatula so that they’re a little more rounded.
6. Let cool on the baking sheet for about 10 minutes, then transfer to a wire rack and let cool completely. I like to put mine in the refrigerator to set the chocolate.
Nutrition Information:
covered percent of daily need
