Chocolate chip cookies #37: Based on Framed Cooks’ Molasses Chocolate Chunk Cookies. Baked on 11/12/13.

Happy Black Friday everyone! I’m in San Francisco with my family and enjoying this beautiful city. I’ll post a picture tomorrow. But today is Foodie Friday so here’s your weekly recipe. Yep, it’s another chocolate chip cookies recipe! It’s been a while since I posted one, and this one is seasonally appropriate with the addition of a couple of tablespoons of molasses. A little bit like gingerbread. (There wasn’t actually any ginger in the recipe I tried, but I’ll bet adding a teaspoon would have been good.) The original recipe called for white sugar in the cookie dough, but I figured the molasses flavor would be much more pronounced if I used brown sugar instead. Just call me a chocolate chip cookie rebel! But I was right. The molasses flavor was definitely pronounced with this substitution. That’s probably why the original recipe used white sugar. Don’t get me wrong, I liked these cookies, but the molasses was just a tiny bit too strong for me. But if you are a big fan of molasses I highly recommend that you make these cookies!