Hi all,
Yes, the rumors are true. We brought home a labradoodle puppy this weekend, named Chocolate Chip by the breeder. Not only did he come with a whole lot of sweetness, his first set of vaccinations, and a puppy collar but he also arrived with a recipe for chocolate chip cookies that the breeder put together and shared on Instagram. Could you imagine anything more perfect for me than a puppy that comes with a cookie recipe?
Well, here he is and he couldn’t be sweeter. To make things even better, the entire litter was named after Christmas Cookies (Hello, Pfeffernüsse), since they were all born in December, with seven corresponding recipes for each puppy. Maybe next year, to celebrate their joint birthday, I will make a batch of each cookie.
While the chocolate chip recipe that I’m sharing today isn't the one from our friends over at Lakeshore Labradoodles, it’s equally as sweet and even more delicious, with a secret ingredient that makes them exceptionally chewy - molasses!
Adding a few tablespoons of molasses to the creamed sugar keeps the cookies moist and allows them to keep for days on end without getting stale. The molasses also accentuates the caramel notes of the cookies, which I particularly love. It also makes the dough a deep rich dark brown. Beware, the cookies will take on even more color in the oven and don’t worry if the bottoms and edges become a little darker than usual, they’re just getting caramelized.
For best results, I recommend making the cookie dough the night before so that the flour has time to hydrate and the flavor can fully develop. This recipe is essentially an elevated toll house cookie, and it was the perfect way for my family to celebrate the arrival of our little puppy, who we’ll be calling Chip in honor of his given name!
We’re so happy to welcome this little bundle of joy and sweetness into our lives! I look forward to a lot more cuddles, snuggles and watching the little guy grow over the next few weeks and months. Can’t wait until he is fully vaccinated and we can start taking him on long walks through Prospect Park!
I hope you enjoy this recipe, let me know if you try it out!
24-hour Molasses Chocolate Chip Cookies
Ingredients:
3 ⅔ cups AP flour
1 ½ tsp baking powder
1 ¼ tsp baking soda
1 ½ tsp kosher salt
2 ½ stick of unsalted butter, room temperature
1 ¼ cups light brown sugar
1 cup white sugar
2 tbsp molasses
2 eggs
2 tsp vanilla extract
12 oz chocolate chips
Instructions:
In a large bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine.
In the bowl of a stand mixer, fitted with a paddle attachment, add the room temperature butter, brown sugar, and white sugar and on medium speed until the mixture is light and slightly fluffy, about 4 minutes. Add the molasses and beat on low speed until combined, scraping down the sides until fully incorporated.
Add the vanilla and eggs one at a time until incorporated, mixing well after each addition. Reduce the speed to low and add the flour mixture. Place a kitchen towel over the bowl of the mixer to prevent flour from flying all over your countertop. Add the chocolate chips and stir to combine. Put a piece of plastic wrap on top of the bowl and place in the fridge for 24 to 48 hours.
Preheat the oven to 350 degrees and line two baking sheets with parchment paper or reusable baking mats. Using a large ice cream scoop or a spoon, scoop out 2.5oz of dough and shape into a ball using your hands. Put 6 balls of dough on each baking sheet, shaping them with enough room to spread. Top each cookie with flaky salt and bake for 18 to 20 minutes, until brown around the edges. Remove the baking sheet from the oven and bang against the countertop until the cookies flatten slightly and have some ripples around the edges.
Place the baked cookies on cooling racks and put the remaining balls of dough in the oven until all the dough has been baked. Allow all the cookies to cool completely before serving, or eat slightly warm. Enjoy!