The recipe comes from an issue of Country Living from October 2005. Being one to really love cookies with crunch, what these cookies lack in that department, they make up for in flavor. You get a soft cookie with the gooey chocolate, if you're lucky enough to bite into them while still warm.
I would make one small change, however, which would be to increase the amount of chocolate.
The recipe calls for using a 4 oz. bar of bittersweet chocolate, chopped into chunks. Since I only had bittersweet chocolate chips, that's what I used and I don't think it made much of a difference. And to address that crunch issue? A handful of chopped walnuts or pecans might be pretty darn..crunchy!
Begin by sifting the dry ingredients and setting aside.
Then beat the butter and both sugars til light and fluffy.
Add the egg and the egg yolk and mix.
Add the molasses and vanilla and mix. Then add the dry ingredients and mix just til combined.
Stir in the chocolate.
Shape into 2 tablespoon size balls and roll in sugar.
Place on prepared cookie sheet and press slightly with a fork.
Bake about 12 to 14 minutes.
Chocolate Molasses Cookies (from Country Living October 2005 issue)
Makes 2 dozen( I made mine a little bigger and got 18 cookies)
2 1/2 cups AP flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
10 tbsp. unsalted butter, softened
1/2 cup granulated sugar, divided
1/2 cup dark brown sugar
1 large egg
1 large egg yolk
1/4 cup molasses
1 tsp. vanilla
1 4 oz. bar bittersweet chocolate, chopped into chunks (I would increase this amount)
Preheat oven to 350. Line baking sheet with parchment paper.
1. Sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Set aside.
2. Beat butter with 1/4 cup granulated sugar and dark brown sugar on medium speed til light and fluffy, about 5 minutes.
3. Add the egg and egg yolk, mix to combine.
4. Add molasses and vanilla and mix thoroughly.
5. Reduce mixer to low speed and add the dry ingredients in 2 batches, mixing til just combined.
6. Stir in the chocolate.
7. Shape the dough into 2 tbsp. size balls and roll in remaining granulated sugar.
8. Place on baking sheet, 3" apart and flatten each slightly with a fork.
9. Bake til lightly browned and firm around the edge, about 13 minutes. ( the recipe calls for 14 minutes baking time but it depends on your oven. Mine took 13 minutes.)
10. Cool on wire rack.