Gooey Grandma’s® Molasses Cookies with Giant Chocolate Chips Recipe
Ingredients
- 1 cup Crisco® All-Vegetable Shortening
- 1 cup brown sugar
- 3/4 cup sugar
- 3 Tbsp. Grandma’s® Original Molasses
- 2 Eggs
- 2 tsp. Spice Islands® Pure Vanilla Extract
- 2 1/2 cups all-purpose flour
- 1 tsp. Clabber Girl® Baking Powder
- 1/2 tsp. Salt
- 2 cups giant chocolate chips (I use large thumbprint drops but feel free to substitute your favorite chocolate chip)
Directions
- Preheat oven to 375˚F.
- In a large bowl add shortening, brown sugar, white sugar and molasses. Use an electric mixer to cream until smooth (about 2 minutes)
- Add 2 eggs and 2 teaspoons of vanilla. Beat again for 1 minute, using a spatula to scrape down sides
- Fold in flour, baking powder and salt until smooth. Don’t overbeat
- Fold in giant chocolate chips
- 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.
- Bake at 375˚F for 10 minutes* and then 350˚F for 14 to 16 minutes until firm on outside.
Tips
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*
