Cocoa-Molasses Drop Cookies
"This recipe was part of a few hundred recipes my Aunt had collected from friends and family over the years. It caught my attention because I questioned how chocolate and molasses would team together. As I finished the dough and tasted it I knew I had come across a very unique and wonderful combination. I couldn't wait until they were baked. They were even better. Try adding a vanilla glaze to the top of the cookies and pipe it on in thin lines. It makes them pretty and even tastier!"
photo by FrankB
- Ready In:
- 24mins
- Ingredients:
- 7
- Yields:
-
2-3 Dozen cookies
ingredients
- 1⁄3 cup butter, softened
- 1⁄3 cup sugar
- 1⁄3 cup molasses
- 1 egg
- 3⁄4 cup all-purpose flour
- 3 tablespoons cocoa
- 1 teaspoon baking powder
directions
- Heat oven to 375°F.
- Cream the butter and sugar together until it is light
- Add the molasses and egg; beating until the mixture is smooth.
- Add the baking powder and the cocoa to the creamed mixture; then add the flour.
- Pipe the mixture onto a greased cookie sheet in mounds a little larger than a quarter.
- Bake 9 minutes or until set.
- Cool slightly; remove from cookie sheet to wire rack. Cool completely.
- Drizzle a Vanilla glaze in thin lines over the top of each cookie.
- For Vanilla Glaze: Stir together 1 cup powdered sugar with 2 tablespoons milk in a small bowl until mixture is smooth and of drizzling consistency. Stir in 1/2 tsp vanilla. Makes ½ cup.
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Reviews
-
These cookies were very soft, falling apart on me. too much molasses flavor with the cocoa. I did not like the mix. I thought I would. Sorry :( -
YUM! These remind me of Russell Stover molasses chews. They are a sophisticated cookie and pack in quite a punch using minimal amounts of ingredients. I added 1/4 tsp salt to offset the molasses. This is now one of my cookie favorites- quite special. My teenagers loved them. -
Excellent cookies. Nice short recipe list which didnt include baking soda as i was out. The taste was remarkably great. Not too sweet at all but definitly not lacking in flavor. Texture was soft and chewey. I made two batches; one with the cocoa and one without. Both were excellent. Used all organic ingredients and found the recipe to be very easy to follow. Thank you for sharing!
RECIPE SUBMITTED BY
In the late 60's I attended the Culinary Institute of America. When I was in my second year I knew that a career as a professional Chef wasn't for me. My love for cooking and baking was still in me, but I didn't think that I wanted to stand in a kitchen cooking everyday. During the early years after school I opened a restaurant and a bakery The bakery was very special to be. Each cake I made was designed especially for the client, but unfortunately the greater clientèle wasn't ready to pay premium prices for an exquisite cake. It was the mid 70's and after the bakery closed I began working for Chicago's top social caterer. Within a few years I became Vice President of the firm. I love writing menus and creating new dishes, especially when I can serve large numbers of guests a dish that will taste as though it was made only for 6!.
In 1993 I moved to Arizona and decided to go to college. After seven years I earned a Master's of Fine Art Degree in Fiber at Arizona State University.
Now I am back in Illinois. I still love to cook, create and decorate tables, and buffets. The days before, during and after a planned dinner party are the best times. I create new food for a menu, cook, decorate, make new tablecloths and even listen to the music I want to play.
My favorite things to cook
I have always been in love with pastries, cakes, cookies and wonderful desserts. I wish the tortes or pastries could be calorie-free, but still I love making a whole torte just for the three of us.
My heritage is Scottish, German and Italian. My German grandmother handed down incredible recipes. Her daughter, my aunt continued passing on her recipes and then there is my mother. She understood when I was 8 or 9 that I had an interest in baking and cooking. Rather than ignoring this she said, after I ruined a cake, that if I wanted to learn she would teach me how to cook and bake! Those Saturday's were special. Their recipes are like a photo album and prompt memories of smells, tastes,techniques and family! In my own personal relationship I found a whole new world in Jewish cooking. Now I love nothing more than to prepare the dishes at Passover, or make Hamentachen, Imberlach, or roast a tender Brisket.
