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.
What is Muscovado Sugar?
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.
The Recipe
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. First, butter, muscovado sugar, and white sugar stir together with a couple of eggs and pure vanilla extract. Next, stir in the dry ingredients until a shaggy dough comes together. Finally, 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. 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:
Candied Walnut Chocolate Chip Cookies
Caramel Pretzel Chocolate Chip Cookies
Brown Butter Muscovado Chocolate Chip Cookie Bars
Muscovado Chocolate Chip Cookies
These are gussied up versions of the classic chocolate chip cookie, made with muscovado sugar!
- Author: Kate Wood
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 32
- Category: Cookies
Ingredients
- 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)
Instructions
- 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!
Notes
- 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.
25 thoughts on “Muscovado Chocolate Chip Cookies”
The recipe is given, for the most part, in grams. But the chocolate chunks are given by volume (2 cups). Any chance you could tell us how much that weighs? 2 cups is vague in that the volume is impacted by the size and shape of the chunks… (And yes… my wife says I obsess over weighing everything…) Thanks!
I’ve made these cookies twice, and they’re absolutely delicious! They turn out quite thin and flat though. I don’t mind, and I guess it’s because I don’t leave the dough in the fridge long enough? The freezer’s not an option because it’s tiny. I was wondering how long I should leave the dough in the fridge if I want the cookies to be thicker?
★★★★★
Just leave a little longer in the fridge, maybe up to 6 hours! I’m glad you’re enjoying!
Hi, may I know the approx weight of one cookie that’s already baked? I’m trying to calculate the macros breakdown for my own use 🙂 hope you can share
Simply delicious!! This recipe is perfect!!! A keeper
★★★★★
Hooray! I’m thrilled to hear it!
Hi, I was just wondering if it’s okay to freeze the cookie dough to bake for a later occasion and for how long it can last there? Many thanks!
Ooooo good question. I haven’t tried freeszing this specific dough before, but I have frozen the cookies after baking. They thaw out nicely! 🙂
hi , so can i substitute muscovado sugar with brown sugar plus a tsp of molasis ? thanks
You can use just dark brown sugar if you’d prefer!
This recipe is what i’ve been looking for all my life!!!! The best cookies ever! My thanks to you Kate, and this comes all the way from the Philippines.
★★★★★
Hi! Do you know how to transpose recipes from white or brown sugar to muscovado sugar? Is there a ratio or rule of thumb on type of sugar change?
Thanks
brown sugar measurements will be similar. Maybe use a smidge less sugar. but for white sugar it totally depends! I don’t know of a rule of thumb. that’s a great question!
can i use plain flour
★★★★★
sure!
Hello I can’t find Muscavado Sugar at my grocery store, so I’m going to buy it on Amazon. Should I get light or dark Muscavado? Thank you.
either! 🙂
Kate,
Would Turbinado sugar be an adequate substitute for the Muscovado?
no. try dark brown sugar instead!
Did you use light or dark muscovado sugar? Thanks!
either will work!
Yum! Did you use light or dark muscovado sugar? Not sure if it makes a difference.
either will work!
Hi — would you suggest using dark or light muscovado sugar for these cookies? Thank you!
either!:)