Molasses and dark chocolate mixed together make quite the cookie! A completely black cookie. Yes, you needed this information. Chocolate molasses cookies turn out to be rather yummy.
I started with a standard chocolate chip recipe. Alas, I had no chocolate chips. Such minor inconveniences never keep me from my cookies, however. Some days require cookies (this is a fact).
Instead of chocolate chips, I added dark cocoa, and supplemented the sugar with molasses. The result was a very lovely cookie. Not too sweet, but not un-sweet. I suspect it would be more chocolatey with chocolate chips, or more flavorful if I used more spices. But overall, it is an excellent cookie!
Ingredients
- 1/2 cup Butter one stick, room temperature
- 1/2 cup Sugar
- 1/3 cup Molasses baking
- 1 whole Egg
- 1 tsp Vanilla Extract
- 1 cup Flour
- 1/2 cup Cocoa Dark Chocolate
- 1 tsp Baking Soda
- 1/2 tsp Salt
- Chocolate Chips optional
Servings: cookies
Instructions
- Cream together butter and sugar until fluffy (or at least smooth). Add molasses, stir. Add egg and vanilla extract. Mix until well combined.
- Add your dry ingredients - flour, cocoa, baking soda, and salt - to the wet mixture. With stirring, you should get a nice cookie dough.
- Throw in your chocolate chips last, if desired. You want to get them evenly distributed throughout the dough. Mmmm. . . chocolate. . .
- Scoop out 2ish tablespoons of dough for each cookie. Bake on an ungreased baking sheet at 375 degrees Fahrenheit for about ten minutes.
- Enjoy with milk.
Recipe Notes
Between the dark cocoa and the dark molasses, it will be very difficult to tell when your cookies are done. Make sure to take them out of the oven while they are still soft. Because molasses isn't quite as sweet as pure sugar (especially with dark chocolate thrown in), your chocolate molasses cookies will not stay sweet if they're overcooked. . .
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There's something that sounds soooo good to me about nutty pie crusts. Almonds, walnuts, pecans - they all go wonderfully with thicker or custardy pies. Pumpkin pie with a pecan crust? Molasses pie with walnut crust? Yes, please!
This will make one deep dish pie crust.
Ingredients
- 2 1/2 cups Walnuts
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 tbsp Butter Melted, though if you process it enough, it doesn't matter!
Servings: pie
Instructions
- Chop up the walnuts in the food processor. Try to get it as fine as possible, that will make it easier to press into the pie plate.
- Add in the baking soda, salt, and butter. Pulse until its all mixed together. It should start to clump.
- Pour into pie plate, and press against the edges and bottom of the plate. This should be enough to just cover a deep dish pie plate.
- Toast in the oven at 350 degrees for 15 minutes by itself. Then you can fill it with whatever pie filling and complete cooking.
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Carrot cake is great. Its nice, and moist, and cakey. But it has a veneer of healthiness. After all, it has carrots! And. . theoretically less sugar!
Its cake. And veggies. And cake!
Ingredients
- 2 Whole Eggs
- 1/2 Cup Olive Oil or other vegetable oil
- 1 Cup Sugar
- 3 tbsp Pumpkin Puree or Applesauce
- 2 tbsp Molasses Blackstrap
- 2 tsp Vanilla Extract
- 1 Cup Flour do half all purpose, half whole wheat
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 2 Cups Carrots grated, or mashed
Servings: pieces
Instructions
- Prepare your carrots. Finely grating them in fine, but so is cooking them down and mashing them. Put to the side.
- Beat your two eggs. Add in oil, sugar, pumpkin puree, molasses, and vanilla extract. Mix well.
- Mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in another bowl. Combine your wet and dry mixtures.
- Add carrots to your batter. Mix well. Pour the carroty mixture into a buttered 8x8 baking pan.
- Bake at 350 degrees Fahrenheit for about one hour. Make sure the cake is done by inserting a knife into the center; it should come out clean.
Recipe Notes
Its fairly common to cut the oil required in a carrot cake recipe with applesauce, but pumpkin puree works well too! Its especially practical if you've been cooking down a lot of pumpkin recently.
Blackstrap molasses actually tastes acceptable in this cake - possibly because it is not the main sweetener, it just gives the cake a nice brown color. You could probably also use brown sugar and no molasses.
This cake is good enough to be dessert for sure, especially if you ice it with cream cheese frosting. But I like to leave it plain and have it for breakfast with my morning coffee. Yum!
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