Double Chocolate Molasses CookiesKelly
You might assume that because I’m a food writer, my children are fantastic eaters. Nope. They like chicken nuggets and macaroni and cheese and have no predilection for, say, octopus. They are not often impressed when I test recipes, either. So when my six-year-old piped up one afternoon recently with “let’s make cookies,” I responded with shock and awe. He never wants to cook with me, so here was my chance. What kind of cookies? I asked. He wasn’t sure. Let’s try something new, I suggested. I love old-fashioned molasses cookies, their thin crispness and heavy, heady, spicy aroma is so autumnal, but I knew my son would want chocolate in there, too. So we came up with these cookies, which have cocoa powder and chocolate chips in them, to please little folks, and the deep richness of molasses, to please, um, me. Here’s how we did it.
Double Chocolate Molasses Cookies
Makes about 3 dozen cookies
1 cup (two sticks) butter or margarine, softened
1 cup sugar
1 1/2 tablespoons molasses
3 tablespoons cocoa powder
1 cup corn starch
2 cups flour
1 teaspoon baking soda
6 ounces chocolate chips
Preheat oven to 350.
Beat butter, sugar, and molasses in large bowl with electric mixer on medium speed until light and fluffy. Add cocoa powder and cornstarch; beat until well blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended after each addition. Stir in chocolate chips.
Measure dough in tablespoon and drop about 2 inches apart onto ungreased baking sheets.
Bake for 10 10 12 minutes or until edges are lightly browned. Cool 1 minute; remove from baking sheets. Cool completely on wire racks.
P.S. Like molasses? Family Kitchen bloggers do, too: Jenny makes barbecue sauce with it, Shaina makes old-fashioned molasses cookies without the chocolate, and Kelsey makes mini cookie sandwiches filled with lemon cream cheese frosting.