5 oz bittersweet or dark baking chocolate, roughly chopped
3/4 cup sugar
1 teaspoon cinnamon
Instructions
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
(Note regarding flour- I live in San Diego and it's incredibly dry here
this time of year and I likely need less flour than other climates. I
used 2 1/4 cups plus about 2 tablespoons flour. Depending on your
climate and humidity, you may wish to start with 2 1/4 cups and
increase to 2 1/2 cups flour, as necessary. The dough should be
quite thick, albeit sticky and tacky, courtesy of the molasses)
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.
Preheat oven to 350F, line two baking trays with Silpat Non-Stick
Baking Mats 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). 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. Note - The cookies in the
photos are baked for exactly 8 minutes, and they're soft with melted
chocolate.
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.
Originally Submitted
2/22/2015
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