Chewy Chocolate Molasses Cookies


You know the Platonic Ideal of how cookies should feel when you chew them? You got it right here. Perfect texture and complex taste all in one chocolaty cookie.

12 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
1 cup granulated sugar, divided
1/2 teaspoon salt
1 large egg, room temperature
1 teaspoon vanilla extract
1/3 cup molasses
2 cups all-purpose flour
6 tablespoons cocoa
2 teaspoons baking soda
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 375°F. Line two large baking sheets with parchment paper. In a large bowl, cream butter with brown sugar, 1/2 cup granulated sugar, and salt until combined. Whisk in egg, vanilla, and molasses. In a medium bowl, whisk flour with cocoa and baking soda until evenly distributed. Whisk dry ingredients into wet mixture until just combined. Chill dough until firm, about 20 minutes. Place remaining 1/2 cup sugar in small bowl. Using a cookie 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, about 8 minutes, rotating pans from top to bottom and front to back halfway through baking. The cracking will be obvious. Don't worry about missing it. Immediately after removing from oven, give pans a hard tap on the bottom and gently press each cookie with a spatula or other flat object. Let cookies cool on pan 2 minutes, then transfer to wire rack to cool completely.


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