Chocolate Chip Molasses Cookies
Cream wet ingredients in mixing bowl together:
*1/2 cup Butter, barely melted
*1 large Egg, room temperature
*1 cup Brown Sugar
*1/2 cup Granulated Sugar
*1/4 cup Molasses, Grandma’s Original
*2 tablespoons Light Olive Oil
*2 teaspoons Vanilla Extract
Whisk dry ingredients together in bowl:
*2 1/4- 2 1/2 cups Flour, adjust for humidity
*1 1/2 teaspoons Baking Soda
*1/2 teaspoon Sea Salt
*1 tablespoon Baking Cocoa Powder, we like the dark
*2 teaspoons of Cinnamon
*1 1/2 teaspoons Ginger, ground
*1 teaspoon Cloves, ground
*3/4 cup Semi-Sweet Chocolate Chips, mix in after combining all ingredients
Cinnamon Sugar Coating:
*1/2 cup Granulated Sugar
*1 teaspoon Cinnamon
Pre-heat oven 350*F.
In a electric mixing bowl cream together the wet ingredients and slowly add the dry ingredients until combined. Then add chocolate chips and refrigerate for 2 days or up to 5.
Remove cookie dough from the fridge, using a two ounce cookie scoop, scoop cookie dough, remove dough, roll into a ball and roll in a cinnamon sugar coating. Place rolled cookies on a Silpat or cooking sprayed half baking sheet and bake cookies for 8-10 minutes until tops crack and are set, being careful not to over bake, you want them soft and chewy. I like to set pan firmly down to flatten cookies slightly after removing from the oven.. Let cookies cool on baking sheet a few minutes before removing from cookie sheet and place on cooling rack.
Makes about 18 cookies
Recipe adapted from Averie Cooks
Enjoy!
Jessica and Lindy
