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
2013-12-21 08:51:58
Yields 18
Print
Cookie Dough
- 1/2 cup unsalted butter, melted
- 1 egg
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup unsulphered molasses
- 2 Tbs. vegetable oil
- 1 1/2 tsp. vanilla extract
- 1 Tbs. natural unsweetened cocoa powder
- 2 tsp. cinnamon
- 1 1/2 tsp. ground ginger
- 1 tsp. ground cloves
- 1/2 tsp. salt
- 2 1/4 to 2 1/2 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 7 ounces semi-sweet chocolate chips
- 4 ounces bittersweet baking chocolate or dark chocolate, roughly chopped into chunks
Cinnamon-Sugar Coating
- 1/2 cup granulated sugar
- 1 tsp. cinnamon
Instructions
- 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. Add the chocolate chips and chocolate chunks. Cover dough and refrigerate for at least 2 hours, up to 5 days, prior to baking.
- 3. When ready to bake, preheat oven to 350 degrees and line two baking sheets with parchment paper or cooking spray.
- 4. In a small bowl, combine 3/4 cup sugar and 1 tsp. cinnamon for the coating.
- 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. 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
- moving to cooling rack.
- 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
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