So you know my stance on cookies. The chewier the better. I do, however, make an exception for mollasses or ginger cookies. But now I’ve found a delicious chocolate molasses cookie that is chewy, so no more exceptions.
And here’s a little hint for when you make these, TRY the dough. It’s seriously amazing.
Original recipe here.
12 tablespoons butter, melted
1/2 cup light brown sugar
1 cup sugar, divided
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla
1/3 cup molasses
2 cups flour
6 tablespoons cocoa
2 teaspoons baking soda
1. Preheat oven to 375 degrees. Prep two baking sheets with wax paper, cooking spray, or silicone liners.
2. Using your electric mixer, whisk the melted butter with brown sugar, half of the white sugar, and salt. Once combined, add egg, vanilla, and molasses.
3. In a bowl, whisk flour with cocoa and baking soda. Pour into the electric mixer, but stop just as everything is combined. Place the bowl of your electric mixer in the fridge and chill until the dough is firm, should take 20-30 minutes. While the dough is chilling, place the other half of the white sugar in a bowl.
4. Roll dough into balls, about 1/4 cup each. Roll the ball in the sugar and place on the pan. Once you’ve done this for all of the dough, use your hands to flatten each ball, about 3/4 inch thick.
5. Bake until cookies have started to puff up and crack, 8-12 minutes.
6. Once the cookies are done, let them cool for a minute or two on the pan before moving them to a wire rack to cool.
Oh also, in case you were wondering how I eat ALL this stuff that I bake, well I don’t. I box it up and deliver to friends, coworkers, etc. I do of course try it first though!