Muscovado Chocolate Chip Cookies
What’s that one dessert recipe that you always reach for? It might be an old family standby, a favorite crowd pleaser, or just a flavor you’ve really been digging lately. For me, a chocolate chip cookie is always a win. There are very few treats that satisfy my cravings like the sweet and salty, barely-there caramel flavor of a really good chewy cookie, and I find myself coming back to them almost on a weekly basis. Today’s recipe, these muscovado chocolate chip cookies, are a level-up version of that trusty fave, and I can’t wait to tell you all about them.
Muscovado sugar is kind of illusive. For many, myself included, muscovado sugar is one of those exotic, new-to-you ingredients reserved for special occasions and elevated recipes. While it’s hardly a fancy ingredient, the rich and complex flavors of muscovado sugar has the ability to transform ordinary baked treats into something that is really spectacular. Case in point: these muscovado chocolate chip cookies.
These chewy treats have pools of chocolate throughout and a simple dough that allows the hints of molasses in the muscovado sugar to shine. It’s one of those baked goods that people are drawn to initially based on their familiar appearance but keep coming back to because of their intensely rich flavor. Nothing beats a classic chocolate chip cookie, but if you can land one that feels like home and still surprises your taste buds… now that’s something worth writing home about.
The dough for these muscovado chocolate chip cookies is really simple. Melted butter, muscovado sugar, and white sugar are stirred together with a couple of eggs and pure vanilla extract. Stir in the dry ingredients until a shaggy dough comes together and then toss in the chocolate. Here, it’s a pick your poison kind of thing. I prefer to use semisweet chocolate chunks to balance out the strong molasses flavors, but if you want extra flavor, a milk or bittersweet chocolate would work great too. Whatever floats your boat, okay? Briefly freeze rounds of dough until barely firm and then bake in the preheated oven until fluffy and barely golden around the edges.
If you give these muscovado chocolate chip cookies a try sometime this month, let me know what you think! Happy baking and tune in later this week for a second recipe!
If you like this muscovado chocolate chip cookies you should try:
Muscovado Chocolate Chip Cookies
These are gussied up versions of the classic chocolate chip cookie, made with muscovado sugar!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 32
- Category: Cookies
- 1 cup (230 gm) unsalted butter, melted
- 1 cup (200 gm) muscovado sugar
- 1 cup (200 gm) sugar
- 2 teaspoons vanilla
- 2 large eggs
- 3 cups (410 gm) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups chopped chocolate (of your preference)
- Preheat the oven to 360 degrees. In a large bowl stir together the butter, sugars, and vanilla. Once combined, stir in the eggs. Add the flour, powder, soda, and salt and stir until almost combined. Stir in the chocolate. Scoop 1-1/2 tablespoon-sized rounds of dough 2” apart on a cookie sheet prepared with a sheet of parchment. Freeze for a couple of minutes until the dough is no longer warm but is cool to the touch, then bake in the preheated oven for 12 minutes or until the edges are golden and set. Allow to cool briefly before consuming!
- You can decrease the salt mixed into the dough to ½ teaspoon and finish the baked cookies with sprinkles of fleur de sel if desired.