Chewy molasses cookies with chocolate chunks and flaky sea salt sprinkled on top. These cookies are perfect for Christmas and won't last long!
Have you ever tried molasses cookies?
Maybe you have but I know lots of people who haven't. Molasses , or treacle as I know it, isn't one of those ingredients that is used everyday in the kitchen.
But the flavor that comes from molasses is amazing. I took my original molasses cookies and tweaked it a little by adding chunks of dark chocolate and a generous amount of flaky sea salt sprinkled on top.
The end result is a chewy, malted cookie with an (almost) solid center of thick dark chocolate. These are good cookies.
What is molasses?
During the process of making sugar, the juice from the sugarcane is boiled down to create a thick dark syrup. There are three stages to the boiling process, light, dark and blackstrap molasses.
This is the most concentrated version and strangely enough the least sweet. Molasses is also added to sugar to make brown sugar and get that familiar light and dark color.
Tips for making great molasses cookies
- This dough does produce a better cookie after being refrigerated for at least an hour, so try and set some time aside for this step.
- After the cookies have been in the oven for 10 minutes, take them out and drop the pan hard on the countertop. This will create that slightly wrinkled edge and a soft chewy inside.
After banging the pan, you'll place the cookies back in the oven for another few minutes.
- Use an ice cream scoop to make sure every cookie is the same size and bakes evenly. Each cookie should be as close to 2 ounces.
- Molasses attracts moisture so you can still have amazing chewy cookies 3 days later. Keep them in a sealed container though.
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