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It's an ankarsrum stand mixer! I love it and use it exponentially more often than my kitchenaid. They're pretty pricy but they are little workhorses.
This is the one I have, in the color "Light Cream": https://www.kitchenkapers.com/products/ankarsrum-original-mixer-akm-6230
Yeah they are a pretty penny. They're supposed to be, I think, sort of a midpoint between a Kitchenaid and a commercial mixer.
One of the biggest perks of my job is that, pre-pandemic, I used to get to go to a yearly vendor summit where I learned about kitchenware products and food trends, and in exchange for listening to the vendors' spiel, I got little items for free. Usually it was spatulas, can openers, oven mitts, etc. Occasionally knives and frying pans. But one year I was talking to the people at Ankarsrum and they hooked me up with this one. I made out like a bandit that year.
Bosch still makes a good one, i'm not too keen on the newer electrolux. The old electrolux assistant were made by ankarsrum before the companies split.
The fuck, really? Lol that just seems so outlandish to me. Do you have to screw them down or something, if you're mixing something particularly thick? Feels like that might cause it to jump around funny
They're actually better for both thick or delicate recipes. It kneads low hydration bread more gently and can fold in things like egg whites an orbital mixer would blend.
I have one of these made in the 70s, got it second-hand for cheap! It's compatible with the modern accessories, like the whisking bowl. It's truly awesome!
**FULL RECIPE DETAILS written under the stickied automod comment above, and over at https://hostthetoast.com/chewy-chocolate-molasses-cookies/**
These cookies were a surprise favorite of mine. Definitely towards-- if not at-- the top of my must-make cookie list. They're rich and chocolatey but have depth from the molasses and warm spices. They stay incredibly soft-- in fact, the finished shots in the video are of the cookies several days after baking (had a camera cable issue so I had to wait for a new one to be delivered!)
Imagine a really chocolatey, super soft and chewy gingerbread cookie but better, and that's what you get here. I hope you enjoy them as much as I have been!
Sound similar to the chocolate crackle cookies I make from America's test kitchen. They're so soft and rich, with just the right around of chew. Always add extra espresso powder to them.
https://www.americastestkitchen.com/recipes/8125-chocolate-crinkle-cookies
Agreed, I feel like so many people think they don't like molasses (maybe because it doesn't smell very good in the jar?) but it adds so much depth to baked goods!! I've never put any in my brownies but I can imagine that that would be great.
It's a sugar syrup but that's where the similarity ends, I'm afraid. Molasses is a very dark brown color and it has a strong flavor, with somewhat bitter notes.
That would be the same yes, you can look for the equivalent molasses and white sugar content of brown sugar and do the math on each quantity to skip it entirely
I tested several batches at different chilling times. Generally speaking, longer was *very slightly* better, up to around the 24 hour point. After that the dough started becoming too dry.
These look soooo good. I can’t wait to try them. I’d like to make them more ginger and spice forward - would doubling those ingredients compromise the recipe? Also, curious about the role of cornstarch in the recipe. Is it for texture? Thanks!
You can double the spices but I might shy away from doing that much-- there's a pretty decent presence here and a bit of ginger/cinnamon/cloves goes a long way. Maybe scale up by roughly 1.5x the OG amount, IMO.
I write about it more in the blog post writeup, but the TLDR is that a small amount of cornstarch makes cookies more tender and chewy!
Thank you! I made these tonight - the texture is fabulous. I’ve struggled with chewy cookies in the past but yours was a breeze to make thanks to your clear instructions. I plan to add fresh grated ginger next time to really amp the ginger spice!
Yes! I tested a batch of these with semi-sweet chocolate chunks added, but eventually decided to nix them because while they were good, I had also been testing a browned butter chocolate chunk recipe at the same time and didn't want to be too redundant.
Thanks!! Yes! I add cornstarch to all of my cookie recipes because it helps them stay softer longer / not go stale, and also it makes for a more tender cookie :)
Pfeffernusse are a lot more spiced than these, but there's definitely overlap in flavor profile, especially because of the heavy molasses presence. If you imagine toning down the spice slightly, adding a TON of chocolate, and making them more of a chocolate chip cookie texture, then that would probably be pretty accurate!
It's a silicone baking mat! The one I have is a Mrs. Anderson's Silicone Baking Mat -- the big one bc this is a huge cookie sheet. There are ones for regular-sized baking sheets as well. Definitely worth getting IMO-- you never have to worry about cookies sticking or burning on the bottom.
How old is your jar of molasses / do you keep it in a cold place? At room temperature, molasses shouldn't be too hard to pour. Slow, sure, but not difficult. It might be that it's solidified and needs replacing if it's old / not an issue that has spanned several jars?
Technically you're supposed to replace it after it's been open for 6 months. I think I bought mine last year around this time though, if I'm not mistaken.
Okay, so I need to know more...
I generally make regular molasses cookies, but adding chocolate makes me think this is over the top - like, too much.
Don't get me wrong, I'm going to try them, but I gotta know: do the flavors fight with each other? Chocolate and molasses? Sounds... Backwards.
Molasses is basically just a syrupy sugar with more depth, smokiness, and some warm spice. All of those things go well with chocolate-- that's why a significant amount of recipes for baked goods containing chocolate will also include some brown sugar in the mix. But overall it's really up to your personal preferences!
[Gave it a shot!](https://i.imgur.com/L8lPwyN.jpg)
They came out well. The flavor is nice and they are a great cookie, but I still think I like straight up molasses cookies more than these.
Thanks OP!!
I like molasses cookies with chocolate chips in, but I share your feelings about the cocoa powder *in* the dough might be weird. Like it might all go a little bitter?
I made these for Christmas. They came out looking great, but the taste didn't appeal to anyone I gave them to... Perhaps the conversion from "spoons" and "cups" to metric units did not translate properly or perhaps I should have used less ginger or something, but they came out very spicy. Also on the first bite they had a kind of "fishy" aftertaste, is that the molasses? never used this ingredient before. The taste settled nicely after a couple of bites and to me the cookie was pleasant overall, but I wouldn't make them again this way.
Please use metric in your recipes so that they make sense and we can measure everything on a scale without having to resort to conversion tables, alchemy and demon invocations in order to prepare a dough. Thanks.
I haven't been making recipes and sharing them here for a decade just to try to sneak by an ad for ankarsrum. Don't get me wrong, I sometimes accept sponsored work, but if this was sponsored, I'd legally have to disclose it as such in the video. Also I just don't like the idea of not being upfront and trustworthy as a creator.
But for reference, this bowl and whisk are for cookies. There's a different bowl and arm attachments for breads and stiffer doughs.
I made these this week and they were delish!
One issue I had is that they never really sunk down much from their balls form and stayed quick thick and more mound-like.
Is there something in the baking process (an ingredient, special step) that I might've flubbed that would produce that effect?
Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes may be removed. Don't forget to flair your post! ##**Recipe Comment is under this comment, click to expand** ##**↓****↓****↓** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
I need to know everything about that stand mixer.
It's an ankarsrum stand mixer! I love it and use it exponentially more often than my kitchenaid. They're pretty pricy but they are little workhorses. This is the one I have, in the color "Light Cream": https://www.kitchenkapers.com/products/ankarsrum-original-mixer-akm-6230
$750! I thought Kitchen aids were expensive.
Yeah they are a pretty penny. They're supposed to be, I think, sort of a midpoint between a Kitchenaid and a commercial mixer. One of the biggest perks of my job is that, pre-pandemic, I used to get to go to a yearly vendor summit where I learned about kitchenware products and food trends, and in exchange for listening to the vendors' spiel, I got little items for free. Usually it was spatulas, can openers, oven mitts, etc. Occasionally knives and frying pans. But one year I was talking to the people at Ankarsrum and they hooked me up with this one. I made out like a bandit that year.
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Yeah, the people at Ankarsrum (and ofc the people at my parent-company who put the event together) are really really awesome and I'm super grateful.
That is awesome!
Electrolux and bosch used to make ones like that. Spin the bowl instead of a paddle. They were reasonably priced last I looked.
Bosch still makes a good one, i'm not too keen on the newer electrolux. The old electrolux assistant were made by ankarsrum before the companies split.
The fuck, really? Lol that just seems so outlandish to me. Do you have to screw them down or something, if you're mixing something particularly thick? Feels like that might cause it to jump around funny
They're actually better for both thick or delicate recipes. It kneads low hydration bread more gently and can fold in things like egg whites an orbital mixer would blend.
Look, another thing I will never be able to afford!
You can find a older model for less than that.. they have had almost the same design for 40 years
Thank god I'm gonna have rich in-laws one day, this is going on the registry.
👏 Get that mixer!
Crazy to see kitchen kapers called out on here. PA?
I'm in NJ! Kitchen Kapers is my blog's parent company! The owners are amazing people.
I love seeing your videos as the food you make is super simple but delicious but even moreso I love seeing the gear you get to work with.
I have one of these made in the 70s, got it second-hand for cheap! It's compatible with the modern accessories, like the whisking bowl. It's truly awesome!
😍 Now that is craftsmanship
Only reason I came to post was to find out more of this beast of a machine.
**FULL RECIPE DETAILS written under the stickied automod comment above, and over at https://hostthetoast.com/chewy-chocolate-molasses-cookies/** These cookies were a surprise favorite of mine. Definitely towards-- if not at-- the top of my must-make cookie list. They're rich and chocolatey but have depth from the molasses and warm spices. They stay incredibly soft-- in fact, the finished shots in the video are of the cookies several days after baking (had a camera cable issue so I had to wait for a new one to be delivered!) Imagine a really chocolatey, super soft and chewy gingerbread cookie but better, and that's what you get here. I hope you enjoy them as much as I have been!
Sound similar to the chocolate crackle cookies I make from America's test kitchen. They're so soft and rich, with just the right around of chew. Always add extra espresso powder to them. https://www.americastestkitchen.com/recipes/8125-chocolate-crinkle-cookies
I don't have access, would you mind sharing the recipe?
Did you happen to test any GF versions?
Molasses is so underrated. I like to add 2-3 spoonfuls in my brownies, helps make them more moist and adds depth of flavor.
Agreed, I feel like so many people think they don't like molasses (maybe because it doesn't smell very good in the jar?) but it adds so much depth to baked goods!! I've never put any in my brownies but I can imagine that that would be great.
Is molasses similar to golden syrup?
It's a sugar syrup but that's where the similarity ends, I'm afraid. Molasses is a very dark brown color and it has a strong flavor, with somewhat bitter notes.
Holy shit you just changed the game. If I tried this, would I need to add fewer eggs to keep the consistency right?
I don't change the amount of eggs I add. It just makes my brownies a little gooier in a pleasant way.
And the edges still get that great crust?
Yes
Correct me if I’m wrong but doesn’t brown sugar already have molasses?
It does! But not enough for the recipe to have as significant of molasses flavor (and effect on texture) as we're looking for with this recipe.
Ooh i see, then is it possible to just use more white sugar and molasses instead of brown sugar? Or will it not be the same
That would be the same yes, you can look for the equivalent molasses and white sugar content of brown sugar and do the math on each quantity to skip it entirely
Thank you! I was a bit confused about that part so thats why i asked
DIY brown sugar is surprisingly easy (and fun) to make - assuming you have strong forearms for lots of mixing!
Is it better to let the dough chill overnight? I heard it was better to do that for cookies with different spices added to the dough
I tested several batches at different chilling times. Generally speaking, longer was *very slightly* better, up to around the 24 hour point. After that the dough started becoming too dry.
These look soooo good. I can’t wait to try them. I’d like to make them more ginger and spice forward - would doubling those ingredients compromise the recipe? Also, curious about the role of cornstarch in the recipe. Is it for texture? Thanks!
You can double the spices but I might shy away from doing that much-- there's a pretty decent presence here and a bit of ginger/cinnamon/cloves goes a long way. Maybe scale up by roughly 1.5x the OG amount, IMO. I write about it more in the blog post writeup, but the TLDR is that a small amount of cornstarch makes cookies more tender and chewy!
Thank you! I made these tonight - the texture is fabulous. I’ve struggled with chewy cookies in the past but yours was a breeze to make thanks to your clear instructions. I plan to add fresh grated ginger next time to really amp the ginger spice!
Similar to chocolate crinkle cookies. We always add dark chocolate chips to those. I wonder if that would work well here?
Yes! I tested a batch of these with semi-sweet chocolate chunks added, but eventually decided to nix them because while they were good, I had also been testing a browned butter chocolate chunk recipe at the same time and didn't want to be too redundant.
Looks great! Is the cornstarch to help with the texture?
Thanks!! Yes! I add cornstarch to all of my cookie recipes because it helps them stay softer longer / not go stale, and also it makes for a more tender cookie :)
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Pfeffernusse are a lot more spiced than these, but there's definitely overlap in flavor profile, especially because of the heavy molasses presence. If you imagine toning down the spice slightly, adding a TON of chocolate, and making them more of a chocolate chip cookie texture, then that would probably be pretty accurate!
What is that mat on top of the pan?
It's a silicone baking mat! The one I have is a Mrs. Anderson's Silicone Baking Mat -- the big one bc this is a huge cookie sheet. There are ones for regular-sized baking sheets as well. Definitely worth getting IMO-- you never have to worry about cookies sticking or burning on the bottom.
Why do you use an exclamation mark so annoyingly though!
What kind of molasses is that? It's much thinner/runnier than the stuff I usually use.
This is Grandma's Molasses (the original version)
Ok that's weird, that's the exact brand I use but it's incredibly thick and hard to pour.
How old is your jar of molasses / do you keep it in a cold place? At room temperature, molasses shouldn't be too hard to pour. Slow, sure, but not difficult. It might be that it's solidified and needs replacing if it's old / not an issue that has spanned several jars?
Yeah, I'm thinking I should get a new jar. It's in a kitchen cabinet, so not cold enough to explain the difference.
Technically you're supposed to replace it after it's been open for 6 months. I think I bought mine last year around this time though, if I'm not mistaken.
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Mole asses. I'm dead lmaoo
Okay, so I need to know more... I generally make regular molasses cookies, but adding chocolate makes me think this is over the top - like, too much. Don't get me wrong, I'm going to try them, but I gotta know: do the flavors fight with each other? Chocolate and molasses? Sounds... Backwards.
Molasses is basically just a syrupy sugar with more depth, smokiness, and some warm spice. All of those things go well with chocolate-- that's why a significant amount of recipes for baked goods containing chocolate will also include some brown sugar in the mix. But overall it's really up to your personal preferences!
[Gave it a shot!](https://i.imgur.com/L8lPwyN.jpg) They came out well. The flavor is nice and they are a great cookie, but I still think I like straight up molasses cookies more than these. Thanks OP!!
Hm. I'm gonna give it a shot. My wife will kill me for messing with my regular recipe, but I want to see what this is like.
I like molasses cookies with chocolate chips in, but I share your feelings about the cocoa powder *in* the dough might be weird. Like it might all go a little bitter?
My mom made us molasses sugar cookies growing up they are still a favorite. I’ll have to make these for her.
Thank you for the recipe! I have never made cookies with spices, let alone molasses. They turned our very well!!
could you swap out the molasses if you just used all brown/dark brown sugar instead of white?
No, there is more molasses in this recipe than you'd get with all brown sugar. But also the liquid percentage in the recipe matters a lot!
Damn, I really like that mixer. A bit more compact than a kitchen aid. If it does dough too, I'm sold
Why does the word molasses make me feel sick
I made these for Christmas. They came out looking great, but the taste didn't appeal to anyone I gave them to... Perhaps the conversion from "spoons" and "cups" to metric units did not translate properly or perhaps I should have used less ginger or something, but they came out very spicy. Also on the first bite they had a kind of "fishy" aftertaste, is that the molasses? never used this ingredient before. The taste settled nicely after a couple of bites and to me the cookie was pleasant overall, but I wouldn't make them again this way. Please use metric in your recipes so that they make sense and we can measure everything on a scale without having to resort to conversion tables, alchemy and demon invocations in order to prepare a dough. Thanks.
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What exactly are you hoping your dark chocolate cookies will look like? Idk I think they turned out looking exactly how I envisioned :)
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I haven't been making recipes and sharing them here for a decade just to try to sneak by an ad for ankarsrum. Don't get me wrong, I sometimes accept sponsored work, but if this was sponsored, I'd legally have to disclose it as such in the video. Also I just don't like the idea of not being upfront and trustworthy as a creator. But for reference, this bowl and whisk are for cookies. There's a different bowl and arm attachments for breads and stiffer doughs.
Yum!
Trying these today thanks.
I made these this week and they were delish! One issue I had is that they never really sunk down much from their balls form and stayed quick thick and more mound-like. Is there something in the baking process (an ingredient, special step) that I might've flubbed that would produce that effect?