Chewy Chocolate Molasses Cookies
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Chewy Chocolate Molasses Cookies
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Chewy, chocolatey and perfectly spiced, these chocolate molasses cookies have a deep chocolate flavor and fudgy, chewy texture thanks to the extra egg yolk and melted butter in the dough.
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Ingredients
- 2 ¼ cups all-purpose flour
- ⅓ cup Dutch-processed cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cloves
- ¼ teaspoon espresso powder optional
- ¾ cup (1 ½ sticks) unsalted butter melted and cooled slightly
- ⅓ cup mild molasses not blackstrap
- 1 cup brown sugar light or dark brown
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar ideally organic or raw sugar, for coating
Instructions
- In a bowl, whisk together flour, cocoa powder, baking soda, spices, salt and espresso powder (if using); set aside.
- In a large mixing bowl, whisk together melted butter with brown sugar and molasses. Mix until the butter is fully incorporated and there's no longer a slick of butter visible in the mixture.
- Add egg and egg yolk and whisk until fully smooth and emulsified, scraping down the sides of the bowl with a spatula as needed. Mix in vanilla.
- Add dry ingredients and mix until fully incorporated. Cover and chill for 15 to 30 minutes or until dough is firm enough to work with.
- While dough is chilling, preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- With a medium cookie scoop (about 2 tablespoons worth, or 30g of dough per ball by weight), roll dough into a smooth ball, then coat in granulated sugar.
- Arrange on prepared cookie sheet, leaving about 2 inches of of space between cookies as they will spread in the oven. I like to bake 8 at a time. (At this point you can also freeze the unbaked cookie dough balls on a baking sheet until solid, then transfer to an airtight bag. Bake them straight from frozen, adding about a minute or two to the overall cook time).
- Bake for 9 to 11 minutes or until cookies are spread and their tops are puffed and lightly cracked and no longer raw-looking. Immediately after they come out of the oven, give them a good rap on the counter to deflate, the swirl a round cookie cutter (slightly larger than the diameter of the cookie) around the still-hot cookies to tuck in the edges and give them a perfectly circular shape.
- Let cool on cookie sheet for 10 minutes, then transfer to a wire rack to cool completely. Cookies will keep in an airtight container for up to 3 days, refrigerated for up to 5, or in a zip-top bag in the freezer for up to 2 months.
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