Today is National Chocolate Chip Cookie day. I have had this chocolate chip cookie recipe in drafts for a few months, so when I saw that it was a National day to celebrate them, I thought how would be the perfect time to post.
Time to write again. You see, that’s the part I have been putting off. I had my recipe and photos done, but no intro. No update on my life or anything like that. Maybe you don’t care to read that anyway. So for today, it’s JUST the recipe. Some other day soon, I’ll write down some pleasantries and a clever note on life or an interesting anecdote.
Molasses pecan chocolate chip cookies
Based off Katie Clova’s Muscaovado Chocolate Chip Cookie Recipe and Sally’s Baking Addiction Chewy Molasses Cookie recipe.
2 1/4 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
3/4 cup unsalted butter, melted, room temperature
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup molasses
2 teaspoons vanilla
1 large egg, room temperature
1/2 cup chopped pecans
1/2 cup chocolate chips
Preheat the oven to 350 degrees. In a large bowl stir together then butter, sugars, molasses and vanilla. Once combined, stir in the egg. Add the flour, powder, soda, and salt and stir until almost combined. Be careful not to overmix! Gently fold in the pecans and chocolate.
Be sure your melted butter and egg are room temperature. You don’t want to accidentally cook your cold egg in hot butter.
Scoop 1-1/2 tablespoon-sized rounds of dough 2” apart on a cookie sheet prepared with a sheet of parchment. Freeze for a couple of minutes until the dough is no longer warm but is cool to the touch, then bake in the preheated oven for 12 minutes or until the edges are golden and set. I was tempted to keep them in longer but keep in mind that they will harden while cooling. Allow to cool briefly before consuming.
You can decrease the salt mixed into the dough to 1/2 teaspoon and finish the baked cookies with sprinkles of fleur de sel if desired.