CHOCOLATE MOLASSES COOKIES
MAKES 36* PREP TIME: 30MIN*TOTAL TIME: 1HOUR 30 MIN
4 OUNCES SEMISWEET CHOCOLATE, COARSELY CHOPPED
1 STICK BUTTER (8TBLS)                                      1 ¼ CUPS ALL-PURPOSE FLOUR
2 TBLS UNSWEETENED COCOA POWDER            Â¼ TSP BAKING SODA
¼ TSP SALT                                                           2/3 CUP PACKED LIGHT-BROWN SUGAR
1 LARGE EGG, LIGHTLY BEATEN                        2 TBLS DARK UNSULFURED MOLASSES
1 TSP VANILLA EXTRACT                                    CONFECTIONER’S SUGAR, FOR DUSTING
(OPTIONAL)
1. PREHEAT OVEN TO 350.  IN A LARGE BOWL, HEAT CHOCOLATE & BUTTER  IN THE
MICROWAVE ON HIGH IN 30-SECOND INCREMENTS, STIRRING AFTER EACH, UNTIL CHOCOLATE
HAS ALMOST MELTED.  REMOVE AND STIR TO MELT COMPLETELY.  ALTERNATIVELY, PLACE
CHOCOLATE AND BUTTER IN A LARGE HEATPROOF BOWL (OR UPPER PART OF A DOUBLE
BOILER) SET OVER (NOT IN) A PAN OF SIMMERING WATER; STIR MIXTURE UNTIL MELTED AND
SMOOTH.  LET COOL

2. IN A SEPARATE BOWL, WHISK TOGETHER FLOUR, COCOA, BAKING SODA, AND SALT.  TO THE
COOLED CHOCOLATE MIXTURE, ADD BROWN SUGAR, EGG, MOLASSES AND VANILLA,
WHISKING TO COMBINE.  ADD DRY INGREDIENTS, AND STIR TO COMBINE.

3. USING ONE LEVEL TABLESPPON PER COOKIE, ROLL DOUGH INTO BALLS.  PLACE ON TWO
BAKING SHEETS, 2 INCHES APART.  BAKE, ROTATING SHEETS HALFWAY THROUGH, UNTIL TOPS
ARE CRACKLY BUT COOKIES ARE STILL SOFT TO THE TOUCH, ABOUT 12 MINUTES.  LET COOL 5
MINUTES, THEN TRANSFER TOW IRE RACKES TO COOL COMPLETELY.  DUST WITH
CONFECTIONER’S SUGAR, IF DESIRED.

STORE IN AN AIRTIGHT CONTAINER, AT ROOM TEMP.  FOR UP TO 3 DAYS.
BUTTER CHOCOLATE COOKIES
Single Batch                    Double Batch
¾ Cup butter, softened                    1 ½  Cup butter, softened
1 sugar                                            2 cups sugar
1/8-tsp salt                                       Â¼ tsp salt
1 egg                                               2 eggs
4 (1-ounce) squares unsweetened     4 (1-ounce) squares unsweetened        
chocolate, melted                                 chocolate, melted
1 tsp vanilla extract                         2 tsps vanilla extract
1 ¾-cups flour                                  3 ½- cups flour
Cream butter in a medium mixing bowl; gradually add sugar and salt, beating until light and fluffy.  Add egg,
beating well.

Stir melted chocolate and vanilla into creamed mixture.  Add flour, stirring well; chill 1 hour

Roll dough to 1/4-inch thickness on a lightly floured surface; cut with a 2-inch round cutter.  Place cookies 2
inches apart on lightly greased cookie sheets.  Bake at 425Ëš for 6 to 8 minutes.  Cool slightly on cookie
sheets; Remove to wire racks to cool completely.  Yield:  about 4 dozen.