Along with the million and one ingredients that I have strewn all about my kitchen, in the valiantly noble notion of making use of them within the day is a packet of molasses cane sugar that I bought one year ago. Yes, one year. I guess I am no longer allowed to whinge over my mother’s complaints about me and my kitchen doings. Sigh.
Anyway, I decided to make use of this pack of molasses in a chocolate chip cookie recipe and it turned out wonderfully. Because it’s almost completely unrefined, the dark, sticky sugar, gives a very rich, toffee-like taste to the cookie dough. And that just goes so well with the dark chocolate chunks. And to add to the whole experience, I made these cookies jumbo-sized and chewy, just as toffee sweets would be. Trick is to slightly underbake the cookies and leave them to cool for a few minutes on the pan before transferring them onto a wire rack to cool. They continue to cook out of the oven because the pan and the dough is still hot so by the time the cookies cool, they are perfectly chewy, with the barest hint of crisp at the edges. So just be careful to watch the baking time!
I’ve made these cookies vegetarian by using this egg substitute that I got off a magazine. So far, it has worked very well for me in cookie recipes (haven’t tried it out on cakes yet):
1 egg = 2 tbsp plain flour + 1/2 tbsp shortening + 1/2 tsp baking powder + 2 tsp water
If you want to make it with eggs, just omit the above ingredients and add an egg, lightly beaten, to the ingredients that need to be creamed together.
Chewy Chocolate Chip Cookies
(makes 25 large cookies)
1/2 cup butter
scant 1/4 cup sugar
1/2 cup brown sugar
1/4 cup firmly packed molasses cane sugar
1 egg, beaten OR 1 egg substitue (as above)
1 1/2 tsp vanilla
1 1/4 cup flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
4oz. chocolate chunks
- Cream together butter, sugars, egg OR egg substitute ingredients and vanilla until light brown.
- Sift together flour, salt, baking powder, baking soda and stir into creamed mixture until combined. Stir in chocolate chunks.
- Place golf-ball sized dough portions onto baking tray. Do not flatten. Bake at 170 degree F for 9 minutues until edges are barely browned. Remove from oven and let cool on pan for 3-4 minutes before carefully transferring onto a wire rack to cool.