Classic Cookie, Secret Ingredient

A 'magic' addition to chocolate chip cookies brings them to a whole new level.

Online Jewish Week Columnist
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Practically everybody has a recipe for chocolate cookies. Depending on your preferences, chewy or crispy, thin or thick, big chunks of chocolate or little slivers dispersed throughout, there's a tried and tested favorite for everyone. But I'm betting most people haven't tried this version, with a secret ingredients transforms things completely.

The ingredient? Molasses. The first time I ever used molasses in baking I was pretty hesitant; when I opened the bottle the whiff I got smelled almost like soy sauce. But once baked it's almost a magic ingredient, adding an incredible amount of chew to cookies (like this Ginger Molasses Cookie) and a depth of flavor with some deep caramel notes that will keep your guests guessing what's inside.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at She also holds a BA in Journalism and Politics from NYU.

1 cup (2 sticks/225g) butter or margarine, melted
1 1/2 cups granulated sugar
1/4 cup dark molasses
1 egg plus 1 egg yolk
2 teaspoons vanilla
2 cups plus 2 tablespoons flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups chocolate chips or chunks (or finely chopped chocolate)
Recipe Steps: 
Beat together the butter and sugar until light and fluffy, 3-4 minutes. Add in the molasses, eggs and vanilla and beat until all the ingredients are well combined.
Mix in the flour, salt and baking soda then stir in the chocolate until just mixed. Scoop about 1 tablespoon of dough out on to a parchment-paper lined baking sheet, giving plenty of space in between since these will flatten out quite a lot.
Bake on 350 F for 8 to 10 minutes until just golden brown. Let cool on the pan for 4 minutes then transfer to a wire rack to cool completely.

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