Blackstrap Molasses Cookies with Chocolate Chips

Just in time for Autumn, I made a batch of soft molasses cookies last night. Spicy and soft, they came out pretty yummy and the recipe was extremely simple. As always, I want to credit my source as this is not a recipe I made up. I did change it a little for my preferences but it originally came from a cute blog I found called “Home of the Lazy Dog”.  

While the cookies looked delicious on her site, I made a few adjustments wanting to make it more my own. (To see the original recipe, check it out on her site.) First I traded out the shortening for butter. I also used Blackstrap molasses as opposed to regular molasses. As for the third thing, I’ll give you three guesses. Yup, I added chocolate. I actually added milk and dark chocolate chips. Not a lot, mind you, but enough to give you a little chocolate surprise here and there. That’s one of my favorite things about baking – taking a recipe or idea and making it your own with variations that suit your taste. And my tastes include chocolate!

Soft Molasses Cookies  with chocolate chips
3/4 c butter
1 cup packed brown sugar
1 large egg
1/2 c Blackstrap molasses
1 c chocolate chips
2 1/2 c all-purpose flour
1/2 t salt
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1 t nutmeg

Soften butter and cream with brown sugar. Mix in egg and molasses. Add dry ingredients. Stir in chocolate chips. Chill until firm (1-2 hours). Preheat oven to 350 degrees. Roll dough into small balls and dunk top in large crystal sugar. Place on cookie sheet covered with parchment. Bake for 12 minutes. Leave on sheet 1 minute until set.

That’s it. Simple! You can add nuts, use white chocolate, maybe try some unsweetened cocoa in the mix, whatever you like. They’re perfect as the weather cools and we start carving pumpkins and getting ready for winter. Thanks again, Lazy Dog!

Happy baking.

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