Sam & Tylar’s Cookies 🍪

A few weeks back a made a batch of cookies, improvising as I was missing an ingredient. I wasn’t very proud of the cookies, but brought them into work anyway to share with my colleagues. My work peeps went nutso for them. Like on and on and on. I tried to recreate them tonight after the oven repairman left. The batch came close to the “happy accident” batch that caused such a stir, but it wasn’t exact. To follow will be the recipe for tweaking.

Dry:
1 cup AP flour
1 cup whole wheat flour
1/2 cup granulated sugar
1/2 cup light brown sugar sugar
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. sea salt

Wet:
3 tsp. vanilla
1/2 tsp. blackstrap molasses
1/2 cup canola oil
3 Tbsp. water

Step 1:  Preheat oven to 350. Roll out some parchment paper on two baking sheets.

Step 2: In a large bowl combine all the dry ingredients. Stir them all together.

Step 3: Combine all wet in a small bowl or measuring cup. I usually measure out the syrup in a glass measuring cup and combine the rest right into the cup. When adding blackstrap molasses, coat the measuring spoon with an oiled finger. This way it all runs off the spoon. Mix all wet well with a rubber spatula.

Step 4: Pour wet into dry and stir well. The liquids have different viscosities, so use the rubber spatula to scrape cup clean as some of the syrup and molasses try to stay along the wall.  The dough should be slightly dry, but oily-feeling when manipulated with your hand.  Add a splash of water if it’s too dry. 

Step 5: Drop a heaping teaspoon or so of dough spaciously on the two baking sheets and press chocolate chips into the tops of the dough. Bake for only 10-11 minutes. You may think they are not ready at this time, but resist the urge to keep them in any longer.

Step 6: Let them sit untouched for 2 minutes. Meantime, get the cooling racks ready.

Step 7: Carefully transfer them to the cooling racks. Cool them for only 10 minutes. Put this on the timer.  If they cool to long, they’ll get harder and crunchier. After 10 minutes, carefully place them in a airtight container and store at room temperature.  Though they are spectacular right out of the oven, once store, cookies texture and flavor develop wonderfully.