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Categories:Viewed: 51 - Published at: 9 years ago
Ingredients
- 12 tablespoons (6 ounces) unsalted butter, melted
- 1/2 cup (3 1/2 ounces) packed light brown sugar
- 1 cup (7 ounces) granulated sugar, divided
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup molasses
- 2 cups (10 ounces) all-purpose flour
- 6 tablespoons cocoa
- 2 teaspoons baking soda
Method
- Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 375°F. Line two baking sheets with parchment paper.
- In large bowl, whisk butter with brown sugar, 1/2 cup granulated sugar, and salt until combined. Whisk in egg, vanilla, and molasses.
- In medium bowl, whisk flour with cocoa and baking soda. Whisk into wet mixture until just combined. Chill until firm, about 10 to 20 minutes. Place remaining 1/2 cup sugar in bowl.
- Using scoop or 1/4 cup measure, portion dough into balls and roll in sugar. Space evenly on pans and gently press dough balls to about 3/4 inch thick. Bake just until puffed and beginning to crack, 7 to 8 minutes, rotating pans from top to bottom and front to back halfway through baking.
- Immediately after removing from oven, give pans a hard tap and gently press center of each cookie to deflate (see note). Let cookies cool on pan 2 minutes, then transfer to wire rack to cool completely.
