Muscovado Chocolate Chip Cookies

 

Here’s a recipe from Real Sweet by Shauna Sever. I was whittling down the contents of the pantry and decided that maybe I don’t need to keep muscovado sugar on hand, so I wanted to use it up. I’m never not in the mood for a chocolate chip cookie, so these were the obvious choice! I got a total of 17 cookies. 

1 2/3 cups (7 oz / 200 g) whole wheat pastry flour (I used white whole wheat flour) 

½ tsp. fine sea salt 

½ tsp. baking soda 

¼ tp. baking powder 

½ cup (1 stick) lactose-free butter, at room temperature 

2/3 cup (5.25 oz / 148 g) firmly packed dark muscovado sugar 

½ cup (3.5 oz / 100 g) turbinado sugar 

2 tsp. pure vanilla extract 

1 large egg, at room temperature 

1 generous cup (7 oz / 200 g) bittersweet chocolate chips 

In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugars, and vanilla on medium-high speed for 5 full minutes, until lightened in texture and color. Add the egg and beat 1 minute more. Reduce the speed to low and stir in the dry ingredients. Stir in the chocolate chips. Cover the bowl and chill the dough in the refrigerator for at least 1 hour or up to overnight. 

Preheat the oven to 350 °F. Line a baking sheet with parchment paper. (You will be baking roughly 24 cookies – I had 17 – and I prefer baking one batch at a time; otherwise, prep 2 baking sheets, place the racks in the upper and lower third of the oven, and rotate halfway through the baking time.) 

Using a small ice cream scoop, shape the dough into balls of about 2 tablespoons each (I used my 3-oz scoop) and arrange on the prepared baking sheet. Bake until the cookies are set enough on their perimeters so that you can lift the very edges with a fingertip, but still soft in the centers, 12 to 14 minutes – do not overbake. Let the cookies cool completely on the baking sheets.