A 'magic' addition to chocolate chip cookies brings them to a whole new level.
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 bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.