When we were in Alaska in August my family and I stayed at Tonglen Lake Lodge. It’s a beautiful spot that’s fairly close to the entrance to Denali National Park. Since there is no place to get food inside the park we got a lot of our lunches to go from the lodge’s café. This is when I discovered their absolutely amazing chocolate chip cookies. They were rich and flavorful with crispy edges and chewy middles. I couldn’t believe how delicious they were. Of course I was a bit jealous because I’ve been working on my chocolate chip cookie recipe for several years now and I haven’t made anything quite that good yet. Don’t get me wrong, I’ve made some great cookies, but after tasting those chocolate chip cookies in Alaska I realized there was still progress to be made. One morning I asked the baker what her secret was. I didn’t know how much she would want to divulge, but I figured I had to ask. Luckily she was very forthcoming. I didn’t get an exact recipe, but she gave me a lot of tips. In my defense, I’ve already tried a lot of things that she told me. Lots of butter, of course (although I’ve made really tasty cookies with olive oil or coconut oil instead), a mix of white and brown sugar, and a combination of chocolate chips. On top of that I garnered two additional important tips – 1) omit the vanilla extract, and 2) add molasses. The funny thing is, I actually made molasses chocolate chip cookies back in 2013 (recipe #37), but the result wasn’t anything special.
“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.”
11/29/13 webpage post
A few weeks ago while watching a Florida football game I decided to revisit molasses chocolate chip cookies to see if I could replicate the cookies I loved so much in Alaska. I started with the same base recipe – Framed Cooks’ Molasses Chocolate Chunk Cookies – but made a few changes. First of all, I used white sugar instead of brown. This made the cookies a little lighter and dialed down the molasses flavor a bit. Second, I left out the vanilla extract. As much as I love vanilla, it might not work in this recipe. And last, I used just 2 Tbsp of molasses in a small batch of cookies (an 8×8″ pan). The goal was to have the molasses enhance the cookies without overwhelming them. And I think it worked. These cookies definitely tasted a lot like the ones I had Alaska (and my co-workers gobbled them us, as usual), but there was something missing. I think it’s the texture. I am planning to try this recipe again, maybe which watching football this weekend, but make drop cookies instead of bars. The crispy edges of the cookies might be the key to their deliciousness. It means more work for me, but hopefully the payoff will be worth it!