My first memories of molasses is having it on a hot buttered biscuit. Beyond that it is an ingredient I use in whole wheat bread sometimes and also in gingerbread cookies. It is a unique flavor perhaps, strong and sweet.
When I saw the recipe for Chocolate Molasses cookies in the newspaper this week, I immediately wanted to try them. They looked fantastic, and definitely were.
Chocolate Molasses Cookies
2/3 cup semisweet chocolate chips
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
2/3 cup brown sugar
1 egg, lightly beaten
2 Tblsp dark molasses
1 tsp vanilla extract
powdered sugar (optional dusting)
Preheat oven to 350 F. Melt chocolate and butter in microwave-safe glass mixing bowl on high power in 30-second increments, until almost melted. Stir to len well, then left cool. (About 1 minute total in microwave)
In a separate bowl, whisk together flour, baking soda and salt.
Stir brown sugar, egg, molasses and vanilla into cooled chocolate mixture. Add flour mixture, stirring until combined.
Place scant tablespoons of dough on ungreased cookie sheet, 2 inches apart. Bake 10-11 minutes until tops begin to crack and cookies are still soft to the touch. Let cool 5 minutes; transfer to wire rack and dust lightly with confectioners' sugar. makes 36 cookies.
Source listed: Kansas City-Star
1 comment:
Mmm, chocolate and molasses. That's a flavor combination I wouldn't have thought of, but the more I think about it the better it sounds. I'll have to try this recipe sometime.
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