If you follow me on Instagram or Twitter (which I suggest you do), you would’ve seen my uncontrollable excitement over coming across this limited edition Black Treacle can, which I absolutely had to buy! (Those damn marketeers). Consequently, it led me on a journey to find the perfect molasses recipe. Although there are a million different desserts that use it, my head directly went to cookies, and honestly, I’ve already gotten into the Holiday spirit.
I craved those warming spices, the comfort cinnamon leaves behind on my tongue. But I didn’t want to stop it at that. I wanted a different depth of flavor. Something that would be the answer to absolutely any craving. The answer is obviously Chocolate. And some more chocolate. and maybe one more chocolate?
That’s where the triple chocolate combo comes in. Cocoa powder, 72% Dark chocolate chunks, and semi-sweet chocolate chips.
The combination of the chocolate trio with the molasses gave an absolutely joyful flavor and textures.
And to finish them off? Roll them around in cinnamon and sugar. Bake them. Tap on them, and watch that glorious melted chocolate ooze right out from under the surface.
I’m trying to think of a way to describe them and all I can think of is this “pleasurable mouthfuls of perfectly crackled bites of home”. A personal new favorite. That requires minimum work, and you’ll have a batch ready in no time.
Triple Chocolate Molasses Cookies. Makes around 30 small cookies.
- 100 grams cup unsalted butter, melted
- 2 1/4 to 2 1/2 cups all-purpose flour
- 1 large egg\
- 3/4 cup brown sugar, packed (either light or dark)
- 1/3 cup granulated sugar
- 1/4 cup Black Treacle
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon natural unsweetened cocoa powder
- 2 teaspoons cinnamon
- 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1 teaspoons baking soda
- 1 tablespoon cornstarch
- 1/2 cup cinnamon chips (here’s where I cheated because I didn’t have any chocolate chips, but it worked perfectly)
- about 75 grams bittersweet baking chocolate or dark chocolate, roughly chopped into chunks (I use Whittaker’s 72% dark chocolate)
- In a large microwave-safe mixing bowl, melt the butter, about 1 minute on high power. Let it cool.
- Add the next eleven ingredients to the cooled butter – the egg, 1 cup brown sugar, 1/2 cup granulated sugar, molasses, vanilla, cinnamon, ginger, salt and whisk vigorously to combine until batter is smooth and silky.
- Add the flour, baking soda, cornstarch, and cocoa powder and stir to just incorporate; batter will be thick (The dough should be quite thick, albeit sticky and tacky, courtesy of the molasses)
- Fold in the chips and chocolate baking chunks.
- 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 180C, line two baking trays with parchment, or spray with cooking spray; set aside
- In a small bowl, combine about 3/4 cup granulated sugar, 1 teaspoon cinnamon, and stir to combine.
- Scoop dough and roll them into balls, roll them around in the sugar mixture and line on the prepared pan.
- Bake for 8-9 minutes, do not over bake them. I baked mine for exactly 9 minutes each batch. I recommend smaller cookies, they stay moist and soft from the inside.
- Once they’re out of the oven, gently tap 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.
- Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Bon Appetit 🙂