Molasses Triple Chocolate Cookies

molassescookies

I think it is a universal truth that no Christmas would be complete without cookies. Lots of cookies. And, if you don’t have time to make a bunch of different kinds of cookies, these will more than do the trick. Imagine a chocolate chip, gingerbread and snickerdoodle cookie all rolled into one. These cookies are not only amazingly delicious, the cinnamon and sugar coating makes them look sparkly and festive. Great as a gift for others…or for yourself! 

Molasses Triple Chocolate Cookies
Yields 18
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Cookie Dough
  1. 1/2 cup unsalted butter, melted
  2. 1 egg
  3. 1 cup brown sugar, packed
  4. 1/2 cup granulated sugar
  5. 1/4 cup unsulphered molasses
  6. 2 Tbs. vegetable oil
  7. 1 1/2 tsp. vanilla extract
  8. 1 Tbs. natural unsweetened cocoa powder
  9. 2 tsp. cinnamon
  10. 1 1/2 tsp. ground ginger
  11. 1 tsp. ground cloves
  12. 1/2 tsp. salt
  13. 2 1/4 to 2 1/2 cups all-purpose flour
  14. 1 1/2 tsp. baking soda
  15. 7 ounces semi-sweet chocolate chips
  16. 4 ounces bittersweet baking chocolate or dark chocolate, roughly chopped into chunks
Cinnamon-Sugar Coating
  1. 1/2 cup granulated sugar
  2. 1 tsp. cinnamon
Instructions
  1. 1. Melt the butter and let cool a little. In a large mixing bowl, combine butter and the next 11 ingredients (through the salt) and mix until smooth. Add the flour, and baking soda and stir. The batter will be thick.
  2. 2. Add the chocolate chips and chocolate chunks. Cover dough and refrigerate for at least 2 hours, up to 5 days, prior to baking.
  3. 3. When ready to bake, preheat oven to 350 degrees and line two baking sheets with parchment paper or cooking spray.
  4. 4. In a small bowl, combine 3/4 cup sugar and 1 tsp. cinnamon for the coating.
  5. 5. Form dough into 1.5-2 inch sized balls and roll balls in cinnamon-sugar coating. Place about 2 inches apart on cookie sheet.
  6. 6. Bake for 9 to 10 minutes, or until tops have just set. Remove from oven and give the cookies a tap with the back of a spoon to flatten them. Allow to cool on baking sheets for 5 minutes before
  7. moving to cooling rack.
  8. 7. Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Adapted from Averie Cooks
Adapted from Averie Cooks
eatsbykathy http://www.eatsbykathy.com/

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