Archive for October 22nd, 2011


22 Oct White Chocolate Chocolate Molasses Crunch Cookies….

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And, yes, I could have added more to the cookie and the title, thank you very much.

This was unexpected, a total surprise. A kernel of an idea bloomed, transformed, morphed, evolved, was deconstructed, and reconstructed all on my 15-minute commute home. It didn’t turn out anything like I imagined. Nothing. Good news: it was still a total win! Very nice way to end the day.

Two things: (1) Don’t be scared of the whole wheat flour. The molasses makes everything soft and chewy, so there isn’t that added earthiness that whole wheat flour can give that some people don’t like. (2) The molasses also gives these cookies a little nutritional lift (if you want to know more about molasses, try here), so you can feel better about the little bit o’ refined sugar (which you can feel even better about if you take advantage of the molasses to use less and if you use organic sugar or coconut sugar).

I think this recipe is pretty versatile. In fact, I’m pretty excited by its versatility. But I’m not going to tell you all the great variations that occurred to me while I was baking, otherwise what will I post about once the rain starts and I want an excuse to turn on the oven? (Neighbors beware, there may be a lot of cookies in your future.)

White Chocolate Chocolate Molasses Crunch Cookies

  • 1/2 C organic butter (1 stick)
  • 1/2 C organic sugar (scant 1/2 C, maybe even less depending on your sweet tooth)
  • 1 pastured egg
  • 2 t vanilla
  • 1/4 C molasses
  • 1 1/2 C organic whole wheat flour
  • 1/4 t sea salt
  • 1/2 t baking soda
  • 1/2 C good quality semi-sweet chocolate, finely chopped (heaping 1/2 C is good)
  • 1/2 C excellent quality white chocolate chips
  • 1/2 C organic walnuts, chopped

1. Preheat oven to 350 degrees and prep a baking sheet with parchment paper.

2. Melt butter in a small sauce pan, keeping heat on medium so it doesn’t burn (browning a little is fine, but no burning).

3. While butter is melting, add sugar, molasses and vanilla to a large bowl.

4. When butter is all melted, pour on top of sugar mixture and mix well with a wooden spoon. It’ll take a few minutes for the molasses and butter to mix. Set aside to cool, so you won’t cook the egg when you add it. (You can put it in the refrigerator to speed this up, but it doesn’t take that long, really.)

5. While butter/sugar mixture is cooling, chop your semi-sweet chocolate and walnuts. (Either emi-sweet chocolate bar or chips will do, just chop fine.)

6. When butter/sugar mix is room temperature, add egg and stir until thoroughly incorporated.

7. Add flour, salt and baking soda. (Honestly, I rarely – well, to be really honest, probably never – do this in a separate bowl. Shame on me, I know. I just sprinkle the small stuff in first, then add in the larger measurements and mix well. Let your conscience be your guide on this one.)

8. Add chopped chocolate, stir well. Add walnuts and white chocolate chips, and stir well. The batter (you know you’re gonna taste it) will taste more molasses-y than the final cookie will.

9. Using a cookie scoop (best idea ever, thank you friend for converting me), place scoops of dough on prepared baking sheet. They’ll spread to 1 1/2-2 inches wide, so place accordingly.

10. Bake for 10 mins. Let rest on cookie sheet for a minute or two before removing to a cooling rack.

Ummm… now go eat one. Warning: when they’re still slightly warm, all that chopped chocolate mixed in will smear on your finger tips. The only solution is to lick them clean. It’s a tough life, I know.