I can’t really explain to you how much I love cookies. It’s just this feeling that exists deep inside my soul. Wouldn’t you agree that a good chocolate chip cookie recipe is all you really need sometimes? It solves a crisis, cures a bad day and certainly warms your house with a golden, sweet chocolate aroma like no other.
Really though, how would you describe the smell of a chocolate chip cookie baking? I can’t. My only thoughts are that I’d like to bottle it up and inhale the sweetness whenever it’s deemed necessary.
Today’s recipe just happens to be for all of my AK readers who have a cookie infatuation as strong as mine. You all were with me for my weekly cookie recipe a few years ago, and then my beloved brown butter phase. But we all know that brown butter takes time, and sometimes we just don’t have that (or patience!) to watch butter turn into brown little bits.
But good news! Today’s cookie is quick, absolutely epic, and FULL of ooey-gooey chocolate puddles that melt in your mouth.
I used a few special ingredients, and that’s of course what makes this cookie unique. It has melted better, a touch of molasses, a mix of brown sugar and coconut sugar, vanilla beans and extra vanilla extract. The outsides crisp up beautifully while the middle of the cookie stays soft and sweet. My goodness are they amazing with a sprinkle of sea salt too!
Make these this weekend! They’re perfect for a sweet treat after a long week or a great cookie to share with family and friends as a gift of your love. And yes, they are indeed absolutely epic.
If you make this recipe, be sure to leave a comment below or tag #ambitiouskitchen on Instagram so I can see your creations! xo!
- 1/2 cup unsalted butter
- 3/4 cup dark brown sugar
- 1/4 cup coconut sugar
- 2 teaspoons molasses
- 1 teaspoon vanilla extract
- seeds from 1 vanilla bean
- 1 egg
- 1 2/3 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 oz your favorite high-quality chocolate bar, coarsely chopped
- Preheat oven to 375 degrees F.
- Add butter to a medium saucepan and place over low heat, stirring butter frequently until it completely melts Remove from heat and set aside to cool for a few minutes. Next transfer to the bowl of an electric mixer. Add in dark brown sugar, coconut sugar and egg; beat on medium speed until smooth and creamy, about 1 min. Add in molasses, vanilla bean and vanilla and mix again for about 30 seconds.
- In a separate medium bowl, whisk together flour, baking soda and salt. Add dry ingredients to wet ingredients and mix again until well combined and a dough forms. Fold in chocolate chunks with a wooden spoon. Roll dough into 2 inch balls and place on a large baking sheet approximately 2 inches apart. Bake for 8-11 minutes or until edges begin to turn slightly golden brown. Remove from oven and sprinkle cookies with a little bit of coarse sea salt. Allow cookies to cool on baking sheet for about 2 minutes, then transfer to a wire rack to finish cooling. Makes 14 cookies.
Recipe by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery