Searching the battered blue notebook for a dessert last to bring over at friends proved to be quite intriguing. Flipping through the pages, I stumbled upon four variations of a molasses cookie. I opted for the one that contained chocolate.
This would prove to be quite the kitchen experiment: only the ingredients were listed. There was no method… none whatsoever. I would have to wing it, conduct a bit of research, tweak the recipe if need be.
First thing was to determine at what temperature the oven should be. After consulting variations on a theme, I determined that the cookies should bake for about 12 minutes at 375 ° F (190 ° C).
- 1 cup of sugar
- 1 cup of molasses
- 1 cup of shortening or butter
- ½ tsp. of ground cloves
- ½ tsp. of ground cinnamon
- ½ cup of cocoa
- ½ cup of hot water to mix to the cocoa powder
- 2 tsp. of baking soda dissolved
- 2 eggs
- 3 cups of flour
- *flour to thicken (I added about an extra cup of flour to the batter)
- Preheat oven at 375 ° F (190 ° C).
- In a bowl mix all the dry ingredients (flour, cloves, cinnamon)
- In a large bowl, mix the shortening with sugar. Add molasses and eggs.
- Mix the cocoa and hot water together, and then mix in to bowl.
- Gradually add the dry ingredients to the wet ones.
- Depending on the consistency of the batter, you might want to add some more flour. Mine was quite liquid so I added the equivalent of about 1 cup or so.
- Spoon cookies on bake sheet covered with parchment paper
- Bake at 375 ° F (190 ° C) for about 12 minutes.
- Yields about 36 cookies
The cookies turned out great! They weren’t overly sweet and had a nice fluffy, chewy texture, a similar texture to Ann’s Sour Cream Date Dreams cookies. They proved to be perfect for vanilla ice cream sandwiches! The only thing I’d perhaps add is a touch of ginger to the batter to give it even more of a gingerbread flavour.