Chocolate Chip Molasses Cookies Recipes

CHOCOLATE CHIP MOLASSES COOKIES

Steps:

• In a large mixing bowl, beat the shortening, sugar and molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt;gradually add to creamed mixture. Stir in chocolate chips.
• Roll into 1-in. balls. Place 2 inches apart on ungreased baking sheets. Bake at 375 for 8-10 minutes or until edges are firm. Removed to wire racks.

CHOCOLATE CHIP MOLASSES COOKIES

Steps:

• In a large bowl, beat the shortening, sugar and molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks.

MOLASSES OATMEAL WHITE CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.
• Using a stand mixer with the paddle attachment (or a large bowl with electric mixer), cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes.
• Add molasses, egg, and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrape down the sides to release some of the dough.
• Gradually add flour mixture, one cup at a time, on low speed until well mixed.
• Fold in the white chocolate chips and evenly distribute as best you can.
• Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.
• Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.

CHOCOLATE-MOLASSES COOKIES

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
• In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
• In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
• Using your hands, roll small balls of dough about the size of a quarter (dough will be soft - if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
• Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.

CHOCOLATE-MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees. In a large bowl, melt chocolate and butter in the microwave on high in 30-second increments, stirring after each, until chocolate is almost melted. Stir to finish melting; let cool.
• In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Add brown sugar, egg, molasses, and vanilla to the cooled chocolatemixture, whisking to combine. Add flour mixture, and stir to combine.
• Scoop up dough by the tablespoon, and roll into balls; place 2 inches apart on an ungreased baking sheet. Bake until tops are crackly but cookies are still soft to the touch, about 12 minutes. Let cool 5 minutes, then transfer to a wire rack to coolcompletely. Dust with confectioners' sugar, if desired.

CHOCOLATE COFFEE MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Gently melt the chocolate in a small saucepan over very low heat, and allow to cool for about 5 minutes. Stir the butter and sugar together in a large bowl, and mix in the chocolate, molasses, eggs, and vanilla extract.
• Sift 5 cups of flour with the cinnamon, cloves, baking powder, and salt in a bowl. Gradually stir the flour mixture into the chocolate mixture by cupfuls, alternating each addition of flour with about 2 tablespoons of coffee, until all the coffee is incorporated. Dough should be soft but not runny. Add more flour if needed to make a soft dough, but cookies will be dry if the dough is too stiff. Use a small scoop or melon baller to form 1-inch balls, and place them on the prepared baking sheets.
• Bake in the preheated oven until the cookies are set and just beginning to brown at the edges, about 10 minutes. Let cool on sheets for about 1 minute before removing to continue cooling on a rack until slightly warm, 8 to 10 minutes.
• To make frosting, stir together confectioners' sugar, cream, and 1 teaspoon of vanilla extract in a bowl until smooth. Frost the cookies while they're still a little warm. Sprinkle with red or green sugar sprinkles.