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Gooey Grandma’s® Molasses Cookies with Giant Chocolate Chips

isabelle-rose-1

Yield: 6 giant cookies

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[Total: 6 Average: 4.7]
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Recipe by Isabelle Rose

Ingredients

  • 1 C. Crisco® All-Vegetable Shortening
  • 1 C. brown sugar
  • 3/4 C.  sugar
  • 3 Tbsp. Grandma’s® Molasses
  • 2 Eggs
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Salt
  • 2 C. giant chocolate chips  (I use large thumbprint drops but feel free to substitute your favorite chocolate chip)

Directions

  1. Preheat oven to 375˚F.
  2. In a large bowl add shortening, brown sugar, white sugar and molasses. Use an electric mixer to cream until smooth (about 2 minutes)
  3. Add 2 eggs and 2 teaspoons of vanilla. Beat again for 1 minute, using a spatula to scrape down sides
  4. Fold in flour, baking powder and salt until smooth. Don’t overbeat
  5. Fold in giant chocolate chips
  6. On a baking sheet with parchment paper on top, use a ¼ cup ice cream scoop to scoop out dough, add an additional scoop on top (every cookie should be ½ cup of dough total. Don’t press down the dough, leave it nice and high – this is important for a gooey cookie. Make sure there is at least 4 inches between cookies.
  7. Bake at 375˚F for 10 minutes* and then 350˚F for 14 to 16 minutes until firm on outside.

 

*a high temp at the beginning gives the cookie a nice sear on the outside, so it won’t lose its shape and become too flat. Lowering the oven then cooks the inside*

 

Pairs well with Pumpkin Spice Lattes, Hot Apple Cider and fuels any Fall Activity

Gooey Grandma’s® Molasses Cookies with Giant Chocolate Chips

isabelle-rose-1

Yield: 6 giant cookies

Ingredients

  • 1 C. Crisco® All-Vegetable Shortening
  • 1 C. brown sugar
  • 3/4 C.  sugar
  • 3 Tbsp. Grandma’s® Molasses
  • 2 Eggs
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Salt
  • 2 C. giant chocolate chips  (I use large thumbprint drops but feel free to substitute your favorite chocolate chip)

Directions

  1. Preheat oven to 375˚F.
  2. In a large bowl add shortening, brown sugar, white sugar and molasses. Use an electric mixer to cream until smooth (about 2 minutes)
  3. Add 2 eggs and 2 teaspoons of vanilla. Beat again for 1 minute, using a spatula to scrape down sides
  4. Fold in flour, baking powder and salt until smooth. Don’t overbeat
  5. Fold in giant chocolate chips
  6. On a baking sheet with parchment paper on top, use a ¼ cup ice cream scoop to scoop out dough, add an additional scoop on top (every cookie should be ½ cup of dough total. Don’t press down the dough, leave it nice and high – this is important for a gooey cookie. Make sure there is at least 4 inches between cookies.
  7. Bake at 375˚F for 10 minutes* and then 350˚F for 14 to 16 minutes until firm on outside.

 

*a high temp at the beginning gives the cookie a nice sear on the outside, so it won’t lose its shape and become too flat. Lowering the oven then cooks the inside*

 

Pairs well with Pumpkin Spice Lattes, Hot Apple Cider and fuels any Fall Activity

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