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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Biscottis are just the cookie for the holidays. They are hard, but soften when dipped into coffee. Mmm. . .breakfast. . .
This recipe can be adapted to any flavor combination you like. Pure Almond, Chocolate, Chocolate Chip, Cranberry, Cherry. . . you name it. The result is a substantial cookie.
If you buy biscottis at the store, you'll notice that they're very light and almost always fall apart when introduced to coffee or hot cocoa. These will not immediately fall apart. They are also not -quite- as hard. Both of these traits are pluses as far as I'm concerned.
Ingredients
- 2 1/2 Cups Flour All Purpose
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup Butter One Stick, Room Temperature
- 3/4 Cup Sugar
- 2 Whole Eggs
- 1 Tsp Vanilla Extract
- 1 Tsp Almond Extract
- 3/4 Cup Chocolate Chips
- 3/4 Cup Almonds Sliced
- 3/4 Cup Cranberries Dried
Servings: Loaves
Instructions
- Cream your butter and sugar together until smooth. Add eggs, vanilla extract, and almond extract. Mix well.
- Add dry ingredients - flour, baking powder, salt. Combine into a soft dough.
- Add your chocolate chips, almonds, cranberries, or other chosen biscotti ingredients. Mix until they are evenly dispersed through the dough.
- Form your dough into two loaves. Place the loaves a few inches apart on a medium baking sheet, and bake for 25 minutes at 350 degrees Fahrenheit. The loaves should be lightly brown.
- Let the loaves cool for about 10 minutes (or longer, as desired), and then slice into inch thick slices. Slice diagonally for larger biscottis.
- Lay the slices out on baking sheets, and bake again for 15 minutes. This will dry out the cookies. For a harder biscotti, bake longer (but don't burn them!).
- Enjoy with coffee!
Recipe Notes
You will get awkwardly shaped end pieces from each loaf. You should absolutely eat these to test your biscottis during the baking process.
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Every so often, I find myself in the terrible predicament of strawberries going bad. An entire carton of strawberries going bad in the fridge is a horrible thing.
And sometimes, the solution is cookies. Strawberry cookies.
Strawberry cookies have a bit less sugar than ordinary cookies, but the sweetness and goodness of strawberries - and maybe a bit of chocolate!
Ingredients
- 1/4 cup Butter softened
- 4 oz Cream Cheese or Farmers Cheese
- 3/4 cup Sugar
- 1 whole Egg
- 1 tsp Vanilla Extract
- 1 1/4 cup Flour all purpose
- 1/2 tsp Baking Powder
- 1 dash Salt
- 1 tbsp Flour
- 1 1/2 cup Strawberries chopped
- 1 cup Chocolate Chips optional
Servings: cookies
Instructions
- Chop up your strawberries into nice small cookie-sized chunks. Lightly cover with a tbsp of flour. This will keep them from sticking together too badly.
- Cream together your butter, cream cheese, and sugar. Add egg and vanilla. Mix.
- Add your dry ingredients - flour, baking powder, and salt. Mix well.
- Carefully fold in your floured strawberries. Mix in chocolate chips, if desired.
- Place heaping tablespoons of cookie dough on a cookie sheet. Bake at 350 degrees Fahrenheit for 15-20 minutes, or until light brown.
Recipe Notes
This recipe was inspired by Strawberry Cookies with White Chocolate Chunks. You could, of course, add white chocolate to this recipe too, though I generally make the cookies without chocolate chips and they taste wonderful.
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