Archive | December, 2014

Gettin’ Into That Holiday Spirit With These Molasses Triple Chocolate Cookies

7 Dec

It’s hard to believe that Christmas is less than three weeks away – time sure flies doesn’t it? I think for me time has gone particularly fast these past two months – as my little guy has been growing up so quickly !

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Needless to say – I haven’t had a ton of time to shop, or cook, or bake, or do much except cuddle my boy (which isn’t exactly a bad thing in my book!), but when I came across this recipe for Molasses Triple Chocolate Cookies, I knew I had to make it for my man – who is a huge molasses cookie fan, and a huge chocolate fan (but who doesn’t love chocolate, right?!)

I love Averie Cooks – her recipes are easy, delicious, and most of all I love her pictures – they are so beautiful and I always strive to make my desserts look just as good as hers! I get emails when she posts new entries on her blog, and I have made a bunch of stuff from her site, and I figured what better way to get into the Christmas mood than with the scent of molasses wafting through the house?

 

Molasses Triple Chocolate Cookies

Ingredients:

For the Cookies
1/2 cup unsalted butter, melted
1 large egg
1 cup brown sugar, packed (either light or dark)
1/2 cup granulated sugar
1/4 cup unsulphered molasses (not blackstrap, it’s much more pungent and bitter; I use Grandma’s Original)
2 tablespoons canola or vegetable oil
1 1/2 teaspoons vanilla extract
1 tablespoon natural unsweetened cocoa powder
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt, or to taste
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
6 ounces (3/4 cup) semi-sweet chocolate chips
5 ounces bittersweet baking chocolate or dark chocolate, roughly chopped into chunks (I use Trader Joe’s 72% Pound Plus bar; use a favorite bold dark chocolate or chocolate bar)

For the Cinnamon-Sugar Coating for Rolling
about 3/4 cup granulated sugar
1 teaspoon cinnamon

Directions:

For the Cookies – In a large microwave-safe mixing bowl, melt the butter, about 1 minute on high power. To the slightly cooled butter (so you don’t scramble the egg), add the next eleven ingredients – the egg, 1 cup brown sugar, 1/2 cup granulated sugar, molasses, oil, vanilla, 2 teaspoons cinnamon, ginger, cloves, salt and whisk vigorously to combine until batter is smooth and silky. Add the flour, baking, soda and stir to just incorporate; batter will be thick

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Fold in the chocolate chips and chocolate baking chunks (I used nearly 6 ounces; using a total of 1 1/2 cups semi-sweet chocolate chips is okay if you don’t have baking chocolate or a chocolate bar to chop). Cover mixing bowl or transfer batter to an airtight food storage container and refrigerate dough for at least 2 hours, up to 5 days, prior to baking.

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Preheat oven to 350F, line two baking trays with Silpat Non-Stick Baking Mat liners, parchment, or spray with cooking spray; set aside.

For the Cinnamon-Sugar Coating for Rolling – In a small bowl, combine about 3/4 cup granulated sugar, 1 teaspoon cinnamon, and stir to combine.

Using a cookie scoop, form 2-ounce mounds of dough and roll each ball through the cinnamon-sugar mixture and place on baking trays, spaced about 2 inches apart (I bake 8 to a tray).

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Allow cookies to bake in fairly domed-up, mounded, ball-like shapes. Bake for about 8 to 9 minutes, or until tops have just set, taking care not to overbake so they stay soft and chewy.

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Upon removing trays from oven, if cookies stayed domed while baking (likely they will) immediately give cookies a firm yet gentle tap or two with the back of a spoon to flatten them. This creates a crackled top appearance and exposes some of the melted chocolate chips and chunks. Allow cookies to cool on baking sheets for about 5 minutes before moving them to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months

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I followed this recipe exactly, and was very pleased with the results – a dense, chocolaty cookie with a fine cinnamon sugar coating that went perfectly with milk and hot cocoa

The only thing I would do differently next time is I used dark chocolate, I think I would like to try it with the bittersweet chocolate to give more of a flavor contrast (as the chocolate in the cookies all tasted pretty much the same)

My man was happy, and so was I – these are a great alternative to plain gingerbread or molasses cookies, and they are perfect to make and give as a gift from the heart this Christmas (just be sure to make extra for yourself…)