I frequently look for a recipe based on some ingredient I want to use. In this case, it was turbinado sugar. I was given a couple of bags of it by our friend, Lisa. She got it from her neighbor who inherited it when the neighbor’s mother died. It might bother some people to use a dead lady’s sugar and I had no idea how old it was. It looked, smelled and felt great and I doubt it was haunted so I went looking for a recipe to try it in.
Adapted from Savory Sweet Life
1 cup unsalted butter, at room temperature
2 cups turbinado sugar
3 tablespoons blackstrap molasses
2 large eggs, at room temperature
1 teaspoon vanilla extract
2¾ cups unbleached all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt, plus more for finishing
12 ounces bittersweet dark chocolate, cut into ¼-inch chunks
1. Heat oven to 350 degrees F.
2. Line two baking sheets with a silpat or parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
4. In a large, heavy bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter on low for 3 minutes.
5. Add the sugar and beat for 3 minutes more, until ingredients are light and airy. With mixer still on low, drizzle in the molasses.
6. Add the eggs, one at a time, then the vanilla extract, scraping down the sides as needed. Slowly fold in the flour, mixing just until combined.
7. Fold in the chocolate chunks, making sure they are well dispersed throughout the dough. Cover dough and chill in the refrigerator for 1 hour.
8. Use an ice cream scoop to shape the cookie dough into 2-tablespoon balls, and set on the prepared cookie sheets 3 inches apart. If desired, sprinkle each cookie with a small pinch of sea salt.
9. Bake 12 – 13 minutes, or until the edges are golden and the centers of the cookies are still soft. Cool on baking sheet for 3 minutes, and then use a spatula to set cookies on a wire cooling rack.
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