It has been a while since I have posted. Lots of things have taken priority over the last few weeks, and I’m afraid it will only get worse. At 36 weeks pregnant, I’m finding it a bit difficult to regularly post here when there is so much that needs to be done. I have been a bit better at posting quick tips or recipe ideas on instagram (@crossroadhealth), so follow along there until I can return on a regular basis. Now on to the recipe:
At first glance it may seem strange to share another chocolate chip cookie recipe. There are thousands of good recipes on the internet and everyone has their favorite type. The biggest problem for me is that they all call for brown sugar. Brown sugar is impossible to find in Germany and it is time consuming and messy to make your own. I wanted to try to come up with a way to simplify the process while keeping the nice flavor that the molasses lends to the brown sugar. You also can’t really find chocolate chips, so I usually just chop up a bar of chocolate (hence the “chunk” rather than “chip” in the title). I think I’ve succeeded on both, but you’ll have to test it out and let me know.
These can be made a bit thinner and crunchier or a bit thicker and chewier, although I would say they are definitely on the thinner and crunchier side overall.
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1/2 teaspoon molasses or malt syrup (such as Gerstenmalz- barley malt)
- 1 large egg
- 1 teaspoon vanilla extract or 1 package vanilla sugar
- 1 3/4 cups flour
- 1 Tablespoon cornstarch (optional)
- 1/2 teaspoon baking soda
- 1/4 – 1/2 teaspoon salt
- 3/4 cup chopped chocolate, chocolate chunks, or chocolate chips
- Cream together the butter and sugar. Add in the molasses or malt syrup. Mix well. Add in the egg and the vanilla and mix well again.
- In a different bowl combine all the dry ingredients. I was a little short on flour so I added 2 Tablespoons of cornstarch. I like adding 1 Tablespoon of cornstarch when making crispier-style cookies because I think it gives it a nice crunch and keeps it from being greasy (but that is just my opinion, so skip it if you’re not interested.)
- Combine the wet and dry ingredients with a spatula or wooden spoon and stir in the chocolate.
- Refrigerate the dough for about 30 minutes before baking. If you want less crunchy cookies that don’t spread as much you can either refrigerate or freeze overnight.
- Preheat oven to 350 F (175 C) and scoop the dough onto a cookie sheet. I roll it into balls and then lightly press with my hand. Bake about 15 minutes for crunchy cookies. If you refrigerated or froze overnight you’ll need 20-25 minutes, but keep an eye on them- you don’t want them to be too brown!
Let me know what you think!
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