These dense and chewy chocolate chip cookies are laced with the deep, delicious flavors of molasses and espresso.
Chocolate Chip Cookies are most definitely in my top five ride-or-die foods along with fried chicken and macaroni and cheese, because I’m super gourmet like that. But I won’t eat just any old chicken thigh or bakery cookie I see. Nope. Being as these foods are just so important to me, I’m very picky about how they taste and if it isn’t the most amazing morsel I’ve ever tasted…I lower my food-filled hands and shake my head in disgust.
I definitely consider myself a cookie aficionado, and I have a certain type of cookie I go for every time I have a craving: dense, chewy, and filled with chips or chunks. If that’s your style too, then you are going to love these Molasses Espresso Chocolate Chip Cookies. At their core, they are an amped up Chocolate Chip Cookie, spiked with instant espresso power and molasses for a deep, attention-grabbing flavor profile you don’t often encounter (and I mean that in the very best way!).
If you don’t already have instant espresso powder, It’s nice to have on hand to add to any recipe calling for chocolate, such as brownies or chocolate cake. Even if you don’t like the flavor of coffee, if you add just a touch, it will go unnoticed except to heighten the overall chocolate flavor. I use the Delallo brand, which I picked up at my local grocery store in the baking aisle, not near the coffee like you would expect! If you can’t find it in person, I was able to track down the very same Delallo Instant Espresso on Amazon.
Before we jump in to the recipe, I have one last note about these cookies. They want to be flat. You can’t even help it!! It’s the molasses. I made six test batches of these cookies, adjusting every ingredient I could think of, and finally settled on the recipe below to produce a less-flat cookie.
In the process of testing these cookies, I discovered this pan, which I think has something to do with keeping the cookies from spreading too much. It’s called a muffin top baking sheet and I plan on using it for most of my cookie baking from now on. It’s easy to store along with the rest of my pans and it helps the cookies keep their shape and not run into one another.
Okay, let’s make some delicious Molasses Espresso Chocolate Chip Cookies!
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PinDescription
These dense and chewy chocolate chip cookies are laced with the deep, delicious flavors of molasses and espresso.
Ingredients
- 2–1/2 cups plus 2 tablespoons flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 4 teaspoons instant espresso powder
- ½ cup white sugar
- ¾ cup brown sugar
- ¼ dark molasses (not blackstrap)
- 2 sticks butter, softened
- 1 egg
- 1 egg yolk
- 1–1/2 teaspoons vanilla extract
- ¾ cup chocolate chips or chunks
- sea salt for sprinkling
Instructions
- In a medium bowl, whisk together flour, salt, baking soda, and espresso powder. Set aside.
- In the work bowl of a stand mixer fitted with the paddle attachment, mix white sugar, brown sugar, and molasses. Add in softened butter and cream on medium speed for about 1 minute. Add the egg, yolk, and vanilla extract and mix until well combined.
- Slowly incorporate the flour mixture into the work bowl until thoroughly combined. Mix in chocolate chips and then cover and chill the dough for at least 20 minutes up to 24 hours.
- Preheat oven to 375 degrees.
- Scoop balls of dough and place onto the muffin top pan I mentioned in my blog post to reduce spreading, or a regular sheet pan lined with parchment paper. Lightly sprinkle each dough ball with a few flecks of sea salt.
- Bake for 8 to 10 minutes until golden brown. Cool in pan for five minutes then transfer to a wire rack to cool completely and then store in an airtight container.
Keywords: chewy molasses espresso chocolate chip cookies
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1 Comment
Easy recipe, my family LOVES them! Will definitely be making again, thank you so much for the awesome recipe!
★★★★★