Recipe by miss scribble
Incredibly light tasting not too sweet choclate-y cookies. These will be winners for any cookie fan. I don't feel as guilty when I eat them for they are not super sweet. The recipe was passed on by an American Icon we all know.
- 4 ounces semisweet chocolate
- 1⁄2 cup butter
- 1 1⁄4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄2 cup natural brown sugar (organic light brown)
- 1 egg, beaten
- 2 tablespoons dark unsulphured molasses
- 1 teaspoon vanilla extract
- powdered sugar, to dust when baked and cooled (if you like)
Directions See How It's Made
- preheat oven 350-370.
- in heat resistant bowl or saucepan heat butter and chocolate. stir to blend.
- in seperate bowl, whisk together flour, cocoa and salt.
- after butter and chocolate cool add egg, brown sugar, molasses and vanilla, whisk together.
- mix in flour mixture and stir.
- scoop up in medium spoonfuls, roll into balls and place 2 inches apart on ungreased cookie sheet.
- bake until tops are crackled but center is soft ( don't burn yourself!)- approximately 12 minutes, let cool approximately 5 minutes. Move from tray and dust with powdered sugar or simply eat!
- add a nice cool glass of (soy) milk!