Chocolate Chip Cookies

Chocolate Chip Cookies

  • 1 cup unsalted butter, softened
  • 1 2/3 cups granulated sugar
  • 1/4 cup blackstrap molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons coarse salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons espresso powder
  • 2 cups bittersweet chocolate chips
  • 1 cup pecans, roughly chopped

Preheat the oven to 350, and line a baking sheet with parchment paper.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, sugar and molasses for five minutes, scraping the bowl once or twice, until fluffy and lightened in color.  Beat in the vanilla and the eggs.

In a separate bowl, combine the flour, salt, baking soda, cinnamon, nutmeg and espresso powder.  With the mixer on low, add the dry ingredients until moistened.  Stir in the chocolate chips and pecans; the dough will be quite thick.

Drop large spoonfuls of dough onto the parchment-lined baking sheet (I baked six cookies at a time on each baking sheet) and flatten slightly with your hand, leaving two inches between each cookie.  Bake for exactly 8 minutes until pale golden and crisp around the edges but gooey in the middle; let cool for 1 minute on the baking sheet before carefully transferring to a wire rack to cool completely.

Yields about 2 1/2 dozen large cookies

Recipe from Curly Girl Kitchen