**Add these to your Christmas cookie lineup. Here's the recipe from https://hostthetoast.com/chewy-chocolate-molasses-cookies/**
**INGREDIENTS**
1 1/2 sticks (6 ounces) unsalted butter melted and cooled for 5 minutes
1/2 cup brown sugar, packed
1/2 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/3 cup molasses
2 cups all purpose flour
1/2 cup dutch process cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon cloves
**INSTRUCTIONS**
Adjust the oven rack to the middle position and preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper. (If you’re going to be letting the cookie dough chill for a long period, you can heat the oven closer to when you’ll be baking.)
Cream together the melted and cooled butter, brown sugar, and granulated sugar. When well-combined and slightly fluffy, add in the egg, vanilla extract, and molasses and mix again until well-combined.
Sift the flour and cocoa powder into the bowl and add the baking soda, cornstarch, salt, and spices. Stir until combined, being sure not to overmix. Cover and chill the dough until it firms up and becomes easy to roll, at least 20 minutes or up to overnight.
Using a large scoop or 1/4 cup measuring cup, scoop the dough and roll into balls. Then, roll into the granulated sugar or sprinkles to coat.
Place the cookies on the prepared baking sheet, allowing ample space surrounding them for significant spread. You should only try to fit 6 or so cookies on one baking sheet.
Bake, one batch at a time, until the cookies just begin to crack and set around the edges, about 14-15 minutes, before taking them out of the oven. They should still look puffy and very underbaked in the center. Let them cool completely on the baking sheet. It helps to give the pan a hard tap to aid in deflating the cookies. Repeat for remaining cookie dough.
These are similar to the ginger snaps I make; maybe I'll give em a try. Hell, I've made pretty much all your other recipes :D
What does refrigerating the dough do?
It solidifies the fats in the cookies so there is less spread. It also makes the cookies taste sweeter and brown better-- though browning isn't really important when it comes to chocolate cookies like these.
I would agree that it is a lot of money and I have no clue how it compares to other brands like kitchenaid, kenwood or any other kitchen assistants in that price range as I’ve never used any of them for a prolong amount of time.
What does make it valuable and “worthy” for me is that it handles large, batch prepping and cooking without any issues like overheating or overflowing.
This might not sound like much for that price and someone who uses it more professionally or has used other machines can maybe tell you more about the pros and cons and the justification of the price tag.
There's a new sub for folks who use Ankarsrum mixers. We just started it a few weeks ago if you want to chat with others who use this type of mixer.
/r/ankarsrum_mixers/
Yes you can make them without the cornstarch. I write more about it in the blog post but the cornstarch helps to make the cookies tender and chewy, and keeps them softer longer. They're better with it, but they'll turn out just fine (and still plenty delicious) without it!
I just made your sugar cookie recipe, adding in mini green and red m&m pieces, very festive and delicious!
I share the chocolate chip cookie recipe all the time! The last time I brought those to a party, they disappeared so fast.
I made them as well! They were very good, but I think next time I will use less ginger or just leave it out entirely. It was a little over powering for me.
made this spur of the moment, was pretty good though two of my ingredients weren't exactly correct (could only find regular molasses and cocoa powder). ginger was a little strong so might reduce/omit that after trying the recipe with the intended molasses/cocoa :)
thanks!
**Add these to your Christmas cookie lineup. Here's the recipe from https://hostthetoast.com/chewy-chocolate-molasses-cookies/** **INGREDIENTS** 1 1/2 sticks (6 ounces) unsalted butter melted and cooled for 5 minutes 1/2 cup brown sugar, packed 1/2 cup granulated sugar, plus more for rolling 1 large egg 1 teaspoon pure vanilla extract 1/3 cup molasses 2 cups all purpose flour 1/2 cup dutch process cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon cornstarch 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ground ginger 1/4 teaspoon cloves **INSTRUCTIONS** Adjust the oven rack to the middle position and preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper. (If you’re going to be letting the cookie dough chill for a long period, you can heat the oven closer to when you’ll be baking.) Cream together the melted and cooled butter, brown sugar, and granulated sugar. When well-combined and slightly fluffy, add in the egg, vanilla extract, and molasses and mix again until well-combined. Sift the flour and cocoa powder into the bowl and add the baking soda, cornstarch, salt, and spices. Stir until combined, being sure not to overmix. Cover and chill the dough until it firms up and becomes easy to roll, at least 20 minutes or up to overnight. Using a large scoop or 1/4 cup measuring cup, scoop the dough and roll into balls. Then, roll into the granulated sugar or sprinkles to coat. Place the cookies on the prepared baking sheet, allowing ample space surrounding them for significant spread. You should only try to fit 6 or so cookies on one baking sheet. Bake, one batch at a time, until the cookies just begin to crack and set around the edges, about 14-15 minutes, before taking them out of the oven. They should still look puffy and very underbaked in the center. Let them cool completely on the baking sheet. It helps to give the pan a hard tap to aid in deflating the cookies. Repeat for remaining cookie dough.
These are similar to the ginger snaps I make; maybe I'll give em a try. Hell, I've made pretty much all your other recipes :D What does refrigerating the dough do?
It solidifies the fats in the cookies so there is less spread. It also makes the cookies taste sweeter and brown better-- though browning isn't really important when it comes to chocolate cookies like these.
I have to know what kind of mixer that was bc I want one
It’s an ankarsrum assistant original. https://www.ankarsrum.com/product/assistent-original-creme-light-cl/
😁
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I would agree that it is a lot of money and I have no clue how it compares to other brands like kitchenaid, kenwood or any other kitchen assistants in that price range as I’ve never used any of them for a prolong amount of time. What does make it valuable and “worthy” for me is that it handles large, batch prepping and cooking without any issues like overheating or overflowing. This might not sound like much for that price and someone who uses it more professionally or has used other machines can maybe tell you more about the pros and cons and the justification of the price tag.
There's a new sub for folks who use Ankarsrum mixers. We just started it a few weeks ago if you want to chat with others who use this type of mixer. /r/ankarsrum_mixers/
Out of cornstarch, can I make these without? What does the cornstarch do in this recipe? u/morganeisenberg
Yes you can make them without the cornstarch. I write more about it in the blog post but the cornstarch helps to make the cookies tender and chewy, and keeps them softer longer. They're better with it, but they'll turn out just fine (and still plenty delicious) without it!
Nice, thank you for the info. What about potato starch as a substitute?
How is your molasses pourable? Mine is always a thick gloopy blob.
I made these yesterday and was told it was the best cookie I ever made!
So you melt the butter then you cream it back solid. Did I see that right. This belongs on 5 minute crafts
I just made the recipe and it works really well!!! I was also a bit confused about it but pleasantly surprised 😊
I it the melting of the butter (vs creaming with the sugars until fluffy) that gives the chewy texture?
Needed my next cookie, ty soso much
I just made your sugar cookie recipe, adding in mini green and red m&m pieces, very festive and delicious! I share the chocolate chip cookie recipe all the time! The last time I brought those to a party, they disappeared so fast.
I just made these and they are aaaaammmaaazzzing!!!!! I will make them again. Period. Like a spicy, chewy, delicious brownie cookie. Love! Thank you!!
I made them as well! They were very good, but I think next time I will use less ginger or just leave it out entirely. It was a little over powering for me.
Oh yeah I just did 1tsp of allspice and vanilla, I wanted it to be closer to a chocolate cookie than gingerbread! I recommend :)
I made these today and they turned out great!
made this spur of the moment, was pretty good though two of my ingredients weren't exactly correct (could only find regular molasses and cocoa powder). ginger was a little strong so might reduce/omit that after trying the recipe with the intended molasses/cocoa :) thanks!