The inspiration for these cookies really came from the Chocolate cake Cake I created a few weeks past. It jogged my memory such a lot of those ancient Polish cookies my oldsters perpetually obtain throughout the vacation season. They’re puffy and soft cake cookies coated entirely in chocolate. I really realize them dry, and that I don’t understand if they’re purported to be that method or if it’s as a result of they’re previous (lol). My version isn't in any respect dry.
These Chocolate unfit cake Cookies area unit absolutely chewy and solely 0.5 unfit in chocolate, therefore you'll be able to have the simplest of each worlds.
If you think that chocolate and cake could be a little bit of a weird dance orchestra, I don’t all blame you. I in all probability wouldn’t gravitate towards it had I not adult up with these cookies. Honestly tho', the flavours go very well together!
I selected to dip the cookies into chocolate, however you'll be able to use any quite chocolate you prefer. I like better to use top quality chocolate as a result of you'll be able to extremely tell the distinction in flavour — particularly with one thing like these cookies — however if all you have got is sweet previous chocolate chips, those can work simply fine too.
These Chocolate unfit cake Cookies area unit good for your vacation cookie exchanges, as gifts for vacation party hosts, or sweet treats to snack on throughout the season.
INGREDIENTS :
- 2 1/4 cups all-purpose flour
- 3/4 cup unsalted butter room temperature
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/4 cup molasses
- 1 large egg room temperature
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 1/4 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 250 g good quality dark chocolate chopped & melted with 1 tsp shortening *
- gold sanding sugar optional
- chocolate flakes optional
INSTRUCTIONS :
- Preheat oven to 375F and line baking sheets with parchment or silicone mats.
- Whisk flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl.
- Using a stand mixer, beat butter and sugars till pale and fluffy. Add molasses and egg and beat until combined.
- Reduce speed to low and add in dry ingredients.
- Portion dough using a medium cookie scoop (1 1/2 Tbsp). Roll into a ball and dip tops into granulated sugar.
- Place on baking sheet at least 3" apart (I did 6 cookies per sheet) and bake for 10-12 minutes or until cracks form.
- Cool on cookie sheet for 10 mins then transfer to wire rack to cool completely.
- Once cooled, dip cookies in melted chocolate and place on parchment lined baking sheet. When partially set, sprinkle with gold sanding sugar or chocolate flakes if desired.
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