Chocolate Molasses Cookies

Chocolate Molasses Cookies

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup granulated sugar, divided
  • 1/3 cup molasses
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup raisins

In your stand mixer fitted with the paddle attachment, beat the butter with 1/2 cup sugar for several minutes until light and fluffy.  Beat in the molasses, egg and vanilla until well combined.

In a separate bowl, combine the flour, baking powder, salt and cocoa powder.  With the mixer on low, add the flour mixture just until combined.  Stir in the raisins.  Refrigerate dough for 1-2 hours, or overnight.

Preheat the oven to 375.  Roll the chilled dough into balls, and coat each ball in the remainder of the sugar.  Place two inches apart on a parchment-lined baking sheet and flatten slightly with the palm of your hand.  Bake for 7-8 minutes, until set around the edges, but still soft in the middle.  Cool on the pan for 1 minute, then transfer to a wire rack to cool completely.  Store in an airtight container.

 

Yields about 2 - 2 1/2 dozen cookies

 

Recipe from Curly Girl Kitchen, adapted from Cocoa-Molasses Drop Cakes by the Hershey's 1934 Cookbook

 

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