A few weeks ago, I wanted to eat some molasses cookies, but I also wanted to eat some chocolate. So although I had never thought of this combination before, behold, many recipes appeared online for chocolate molasses cookies. I settled on a Martha Stewart recipe, which couldn't have been easier to make.
Melt the chocolate in the microwave, mix all the ingredients by hand, and no need to chill the dough or extensively form it before baking. The start-to-finish time for these cookies was insanely quick, and I made only one modification, suggested by the recipe reviewers, to add a bit more flour to the dough.
The result was great – very chocolately, soft and pillowy, and with a slight molasses flavor. After a day or two, the cookies were slightly drier, which may have been the result of the added flour, but still tasty. Look forward to making these quick winter delights again!
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