Southern Chocolate Chip Cookies

I’m quite sure that I’ve mentioned that I’m a morning baker. And a morning cleaner, laundry sorter, dog walker, reader, thinker, over-analyzer, etc. On this particularly frigid morning, I was working on my recipe for chocolate chip cookies. I wanted to make them “Southern.” I scoured the cupboards looking for Southern ingredients, which I spread out on the counters in front of me. After reviewing all of the possible combinations, I settled on toasted pecan and sorghum molasses. 

I’m a clean-as-I-go cook, so by the time the cookies were in the oven, all of the ingredients that I used were put away. As the smell of nearly-baked cookies wafted out the oven, Husband came meandering out of the bedroom (imagine that). The cookies didn’t disappoint. They’re perfectly crunchy on the outside and soft right in the middle. 

But before Husband could try the cookies, he had to deal with the troll before him. I stood there, still in my PJs, no makeup, bed-head, warmest robe I own tightly belted (it’s like a parka that’s acceptable to wear indoors), and furry slippers on. Everything I actually used in the baking process was all tidied up and the counters wiped clean. The only thing I left out was the one Southern ingredient that I ended up skipping: Bourbon. 

Now I’m sure he thinks that’s why I get up by five in the morning, just to have a few swigs of booze before I head off to work! Gracious. 

Southern Chocolate Chip Cookies
Makes 4 dozen cookies

You will need:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup sorghum molasses
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tsp. salt
  • 2 large eggs
  • 2 1/4 cups all-purpose white flour
  • 1 tsp. baking soda
  • 1 1/2 cups pecan pieces
  • 2 cups semi-sweet chocolate chips
  • Preheat oven to 375. 
  • Arrange pecan pieces in a single layer on a baking sheet. Place in oven for ~10 minutes, until slightly browned and aromatic. Remove from heat and set aside. 
  • Meanwhile, mix together salt, flour, and baking soda in a medium bowl. Set aside. 
  • In a large bowl, mix butter, sugars, and molasses. Stir in vanilla. 
  • Add eggs one at a time. 
  • Gradually incorporate flour mixture (in thirds)
  • Add chocolate chips and toasted pecan pieces. 
  • Bake for ten minutes at 375. Remove from oven and let sit for one minute before transferring to cooling rack. 
Serve hot, with coffee if you’re trying to convince your Husband that you weren’t sipping on the liquor by carrying on a conversation (which totally backfires if you’re kind of sleep deprived). 

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