Cookies – small sweet cakes with round flat and crisp figure – have ultimate magic that can make everyone fall in love with them. Cookies have their presence in our lives for good. A delicious moist cookie can bring everyone in, give them pleasures and joy. Cookie is also a symbol for holiday, gatherings and celebration. There is no better gift than a batch of homemade delicious cookies to express your love and care.
Chocolate also another heaven gift and now, it has become one of the most favorite sweet dishes around the world. Not only standing out by itself, chocolate has proved its power when companying in many dessert dishes. Nowadays, chocolate plays a vital part in food industry.
We have cookies and chocolate, so it is a shame not to combine those two in order to create some wonderful dishes. That is the reason why we would like to introduce today recipe: double chocolate chip molasses cookies!
Ingredients (prep will take about 30 minutes)
- 4 ounces of Semi-Sweet Chocolate
- 8 tablespoons of Unsalted Butter (1 stick)
- 1 ¼ cup of All Purpose Flour
- 2 tablespoons of Unsweetened Cocoa Powder
- ¼ teaspoon of Baking Soda
- ¼ teaspoon of Salt
- 2/3 cup of Light-brown Sugar
- 1 large Egg
- 2 tablespoons of Dark Unsulfured Molasses
- 1 teaspoon of Vanilla Extract
- ½ cup of Mini Semi-Sweet Chocolate Chips
- Confectioners’ Sugar (for garnishing – optional)
Cooking (cooking will take about 20 minutes)
Step 1 – preheat the oven: Preheat the over to 350 degrees.
Step 2 – melt chocolate and butter: Take out a large bowl, put in 4 ounces of semi-sweet chocolate and 1 stick of unsalted butter (8 tablespoons); melt them in microwave in high heat for about 30-second increments. Stir after each 30-second increments until the chocolate and butter are completely melt. Take the bowl out and let it chill.
However, there is another way to melt chocolate without taking out and in microwave and can reduce the risk of burning your chocolate – double boiling. This method is widely used by chef and is a proper way to melt chocolate. You will need a pot with an inch of water. Put in the mouth of the boiling pot a heatproof bowl (or glass bowl), make sure the water does not touch the bottom of the bowl. Put chocolate and butter into the heatproof bowl and gently stir the mixture as it softens. When you only have a few small un-melted pieces, remove the bowl from the heat. The remaining heat will melt the mixture after that, don’t let the mixture sit on the heat until it is completely melted, your chocolate will be burned after.
Step 3 – prepare cookie batter: Put 1 ¼ cup of all purpose flour (you should sieve your flour first), 2 tablespoons of unsweetened cocoa powder, ¼ teaspoon of baking soda, ¼ teaspoon of salt and whisk all the ingredients until they are combined. For the melted chocolate and butter, add 2/3 cup of light-brown sugar, 1 large egg (lightly beaten), 2 tablespoons of dark, unsulfured molasses and 1 teaspoon of vanilla extract and whisk to combine. When the chocolate mixture is combined, slowly add the flour mixture in, stir everything together.
Step 4 – bake cookies: Use a spoon or an ice cream scoop to take out the batter, roll them into ball shape and place onto ungreased baking sheet. Don’t overcrowd your baking sheet; make sure there is 2 inches gap between each ball because they will expand while baking. Put the cookies into oven for about 12 minutes or until the tops are crackly. Don’t over-bake because you will want the cookies are still soft to the touch and not too dry. Keep checking on them. When the cookies are ready, take them out and let them cool down for 5 minutes, then transfer to a wire track to chill completely. You can dust confectioners’ sugar on the cookies’ top for garnishing.
The recipe will give about 20 cookies with 2-inch size. You can keep them around for 2 to 3 days in an airtight container. A perfect double chocolate chip molasses cookie will have chunky skin but still soft and moist inside. They will taste better with a glass of iced almond milk.