I am about to expose a little about myself, but it’s the truth. Cookies are my go-to for many reasons, but I’ll narrow it down to three:
- One bowl preparation
- High volume with minimal cooling time, which means I get to eat them sooner.
It might sound overly voracious, but I don’t care! Cookies are a true gift, and I give gift cookies often.
I was feeling fancy when I made these, so I added the flaky salt. The humble cookie is so underestimated. A cookie can be cakey, chewy, or crunchy. It can be a simple, frosted sugar cookie, or whatever else you can think of.
Can you imagine a world without cookies?! Would you even want to? Not this self-proclaimed cookie connoisseur.
- 1 ¼ c sugar
- 2 tbsp molasses*
- 2 eggs
- 2 sticks butter, softened
- 3 ¼ c flour
- ¾ tsp baking soda
- ¾ tsp baking powder
- 1 tsp cornstarch, optional
- 1 tsp salt
- 8 oz 60% Dark chocolate, roughly chopped
- Candied pecans, chopped
- Flaky Salt
*If you don’t have molasses, don’t sweat it. You can just substitute the granulated sugar for brown sugar instead.
Preheat oven to 375. Line cookie sheet with parchment paper
In a large bowl, mix together butter, sugar and molasses and until fluffy. Add in eggs.
In a separate, medium bowl combine flour, baking powder, baking soda, cornstarch and salt.
Add dry ingredients into the wet ingredients. Mix until combined.
Fold in candied pecans and chocolate chunks.
Use about 2 tbsp. of dough for each cookie. Drop them on baking sheet. Don’t overcrowd the pan.
Bake for 9 minutes or until golden brown.
Remove from oven and sprinkle with flaky salt. Allow to cool completely.
Grab 3 or so and go on your merry way!