These cookies should be very soft when they come out of the oven; be careful not to overbake them. As they cool, they will firm up a bit and develop a chewy texture.
Everyday Food, May/June 2003
- Prep Time 30 minutes
- Total Time 1 1/2 hours
- Yield Makes 36
- 4 ounces semisweet chocolate
- 8 tablespoons (1 stick) unsalted butter
- 1 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup light-brown sugar
- 1 large egg, lightly beaten
- 2 tablespoons dark, unsulfured molasses
- 1 teaspoon vanilla extract
- Confectioners' sugar, for dusting (optional)
- 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 chocolate
mixture, 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 cool
completely. Dust with confectioners' sugar, if desired.
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