Chewy, bittersweet muscovado chocolate chip cookies are all about flavor depth and richness. These cookies leave an impression and are what I call my bombshell chocolate chip cookies.
My Muscovado Oatmeal Cookies are one of my most popular recipes for a reason. Muscovado sugar elevates any cookie into sexy, bold, confident cookies. This type of ultra moist unrefined cane sugar has rich molasses flavor and a deep brown color. If you want the full run down on muscovado sugar then be sure to check out that post.
Tilly discovered fudge brownie M&M’s, and they definitely make a lovely addition to these muscovado chocolate chip cookies. So feel free to experiment with your mix-ins and go beyond chocolate chips! The girls and I will be making these cookies on Instagram, so be sure to tune in!
Flavor Matters
In my baking opinion, flavor is everything! I love how even a slight tweak of an ingredient can completely transform a recipe. Take muscovado sugar, for example. These cookies have a boldness, slight bitterness, and a whole lot of sass just from that muscovado.
You may gasp when you see that there’s a full tablespoon of vanilla extract in these chocolate chip cookies. But vanilla plays an essential role in baking. Vanilla is an enhancement to all of the glorious combos of imagination that you can dream up. So to those creative bakers reading this, dream big and go wild with your flavors! Try smoked butterscotch, burnt honey, caramelize white chocolate, and get fancy with these muscovado chocolate chip cookies!
For more cookie recipes to get your bake on, check out-
Bittersweet Brownie Crinkle Cookies With Black Cocoa
Salted Butterscotch Pretzel Blondies
Perfect Chocolate Chip Cookie Tips
So how do you achieve the best chocolate chip cookies ever? I’m talking that perfect round cookie that has some thickness and a crispy outer edge with a chewy, gooey center. Check out these tips to create that perfect cookie!
Use room temperature ingredients. Ever wondered why your perfectly creamed and fluffy butter/sugar batter begins to curdle the second a cold egg hits it? That’s because all of your dairy in cookie recipes like these muscovado chocolate chip cookies should be the same temperature. For the perfect chocolate chip cookie, make sure that you are using butter and eggs that have been left out at room temperature for at least one hour. This gives the butter time to soften to ideal creaming consistency. Alternatively, if your butter is too hot or melted, you will yield flatter and crispier cookies.
Use fresh baking powder and baking soda. If you have been noticing that your cookies are falling flat and have lost their oomph texture factor, that could be why.
Cream it well. Beat your butter and sugars for at least five minutes. The mixture should be pale, fluffy, and whipped.
When adding your eggs and vanilla, make sure you are scraping down the bowl, including the well at the bottom of the mixer, and adding the room temperature eggs one at at time. Then beat for another 5 minutes. Scrape down your bowl throughout the cookie dough making process.
When you measure out your flour spoon and level it into the measuring cup. Besides weighting it out, this will give you the most accurate amount. Then add the dry ingredients gradually while the mixer is running on the lowest speed.
Silicon baking sheets give cookies even baking. There is definitely a rise that occurs to create a perfect chocolate chip cookie when I use my silpat cookie sheets vs. parchment paper. Additionally, Use a cookie scoop to dole out your cookie balls so they are even and each cookie will look the same and bake the same.
To add a pop of aesthetics to your perfect chocolate chip cookies, save some chocolate chips to press on the tops of the dough balls before baking.
Chill cookie balls for 10 minutes before baking and while your oven is preheating. This will also allow the cookies to get that chick and chewy bite.
Lastly, just like when making dark chocolate almond meringue brownies, do slightly under-bake your cookies. This is the way to ooey gooey goodness. And allow those cookies to sit on the hot baking sheet for at least 15 minutes after baking to finish setting.
Thanks for making these muscovado chocolate chip cookies. Please share with the cookie lovers in your life and on social media. Follow me on Instagram for food pics that will drive you wild, fun IGTV recipes, and more!
Muscovado Chocolate Chip Cookies
Chewy, bittersweet muscovado chocolate chip cookies are all about flavor depth and richness. These cookies leave an impression and are what I call my bombshell chocolate chip cookies.
Ingredients
- 1 cup unsalted butter room temperature
- 1½ cup muscovado sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2¾ cups AP Flour
- 1¼ teaspoon fine sea salt
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 10 ounces chocolate chips of choice
Instructions
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In a stand mixer fitted with paddle attachment, cream the butter and sugars on medium speed for 5 minutes.
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Then scrape bowl. Add eggs one at a time, beating one minute after each addition. Scrape bowl. Then add vanilla and beat another 3 minutes.
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In a separate bowl, mix together flour, salt, baking power, baking soda. Then turn mixer to low and add it in gradually.
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Once mixed, add chocolate chips, reserving 1/2 cup to press on tops of cookies.
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Then line 2 baking sheets with parchment OR silicon mats. Then use a cookie scoop to dole out 6 dough balls per sheet. Chill 10 minutes. Press on a few extra chocolate chips on each cookie dough ball.
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Preheat oven to 360 degrees.
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Bake for 9-10 minutes.
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Cool for at least 15 minutes on cookie sheets to finish setting.
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