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Muscovado Sugar Chocolate Chip Cookies

Muscovado Sugar Chocolate Chip Cookies

 I love October, and I love fall. There’s just something special about the crisp air, sweaters, golden colors and candle lights. And it’s my favorite season to eat cookies

Even though it was my day off (because I worked the weekend shift), I had to go to work to attend a meeting with my boss and a few of my coworkers. Our Facebook page recently reached a milestone, and to celebrate, I made these muscovado sugar cookies.

Muscovado is a type of unrefined brown sugar with a strong molasses flavor. It is also known as “Barbados sugar”, “molasses sugar” or “moist sugar”, and it is very dark brown and slightly coarser and stickier than most brown sugars. Yum! Muscovado takes its flavor and color from its source, sugarcane juice. And it’s delicious in cookies!

The cookie batter tasted sooooo good, and I ate way too much (Ooops… well, not really ) so when the cookies were done, I could only eat one. They had the perfect combination of softness and crunch. I highly reccommend them

Nomnomnom… Melted chocolate! How good do these bad boys look?

Muscovado sugar dark & white chocolate chip cookies 2013-10-22 10:12:59 Yields 20 A crisp cookie with white and dark chocolate chips


Prep Time
10 min

Cook Time
15 min

Total Time
1 hr 25 min

  • 110 grams unsalted butter, softened to room temperature (1/2 cup)
  • 80 grams dark brown muscovado sugar (1/3 cup)
  • 40 grams granulated white sugar (1/8 cup)
  • 1 medium egg, at room temperature
  • 1 teaspoon vanilla sugar
  • Content from 1 vanilla bean, scraped out
  • 125 grams all-purpose flour (1 cup)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda (natriumcarbonate)
  • 1/2 teaspoon salt
  • 50 grams dark chocolate chips
  • 50 grams white chocolate chips


  • In a medium size bowl, beat the butter for 1 minute with a hand-held mixer, until smooth.
  • Sift the muscovado sugar and add it to the bowl along with the granulated sugar. Mix.
  • Add the egg, vanilla sugar and the content from the vanilla bean, and beat until blended.
  • In a separate bowl, combine flour, cornstrach, baking soda and salt.
  • Slowly add the flour mix until flour is incorporated.
  • Add the chocolate chips.
  • Cover dough with plastic wrap and put it in the fridge for at least 1 hour.
  • Preheat oven to 180 degrees C (350 F)
  • LIne a baking sheet with parchment paper.
  • Roll batter into little balls (size about 1 tbsp)
  • Bake for 10-12 minutes. They will look very soft, when you remove them from the oven. Place them carefully on a wire rack, and let them cool down.