My Cookie Tin: Chocolate Chip and Molasses Spice Marble Cookies

I’m always on the lookout for new chocolate chip cookie recipes. When a reader took me up on my offer to mail her chocolate chip cookies if she sent me a leftover container, I wanted to try something a little different.

What if I combined two different recipes? One of my favorite cookies is a chewy molasses ginger cookie, and the recipe is fairly similar to a chocolate chip cookie recipe. Their texture, cooking time and cooking temperature were all the same. I surmised that if I tweaked the spice cookie slightly, it would pair well with the chocolate chip cookie recipe.

I made one batch of each type of cookie. Then I just had to decide how much of each batch to mix together. Each recipe started with the same amount of flour, but thanks to two additions (chips and walnuts) the chocolate chip cookies weighed 20 ounces more. I was afraid if I mixed equal parts of dough, the spice cookie flavor would overpower the chocolate chip cookie. I opted to mix half of each batch together (15 ounces of spice dough and 25 ounces of chocolate chip). That worked well, but I could have cut back even more on the spice dough. When I make this recipe again I’ll do 10 ounces of spice dough for every 25 ounces of chocolate chip.

The finished cookies look beautiful, and the taste is original. Each bite is different, with an emphasis on either spice or chocolate chip . (I tried thoroughly mixing the two doughs together for a unified chocolate chip spice cookie, but those weren’t as good as the marble option.)

I’ve already written about basic chocolate chip cookies. Follow that recipe (just don’t put them in a pan). Refrigerate the cookie dough, then work on the spice cookies (recipe below). The final step is folding the two together.

Molasses spice cookie ingredients:

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1 cup dark brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 tablespoon grated fresh ginger
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon powdered ginger
Step 1. Preheat the oven to 375 degrees F.

Step 2. Combine the flour, baking soda, salt, cloves, cinnamon and powdered ginger in a medium bowl, whisk together and set aside.



Step 3. Beat together the butter and brown sugar on high speed until well combined. Add the egg, molasses and ginger and beat again well combined.

Step 4. Gradually add the dry to the wet ingredients, mixing slowly, until thoroughly integrated.

Step 5. Mix together the two doughs. Making 1 batch of each type of cookie gives you about 50 ounces of chocolate chip cookie dough and 30 ounces of molasses spice dough. Reserve 1/3 of the spice cookie dough for separate baking and fold the rest into the chocolate chip dough. Make sure the two doughs are evenly distributed, but leave plenty of streaks.

Step 6. Form mounds of dough with a spoon, going 12 cookies per cookie sheet. This combination recipe makes a lot of cookies, since you’re really making two batches. Expect to bake about 5 dozen cookies.

Have no fear, these cookies will go quickly.

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