Chocolate Molasses Cookies
September is delicious. Going back to school was always terrifying and thrilling for me. I loved book reports and music class and all the reassuring paraphernalia of the classroom. I loved the Pledge of Allegiance and roll call Mrs. Greenlaw and filing into the library, especially on book fair days. As much as I liked being a tiny scholar and learning the ins and outs of the Louisiana Purchase I loved coming home. Crossing the street safely in front of the yellow school bus to my mom and the big tree in our yard and my things, a snack and a little Duck Tales before homework at the kitchen table. September is delicious. And so are cookies. These are especially excellent because the cornmeal adds a toothsome texture and the molasses lend an earthiness to the chocolate. They are soft and sweet. Perfect for an after school snack. Fill up the cookie jar and sharpen your pencils, school is back in session.
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/4 teaspoon baking soda
- 1/4 cup cornmeal
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 sticks cold butter, in pieces
- 1 oz molasses
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, both sugars, baking soda, cornmeal, and cocoa powder. Add vanilla extract and butter. Then pour in molasses; mix until the dough comes together. Form dough into a log, wrap in plastic and refrigerate for at least an hour.
- Preheat oven to 325.
- Slice dough in 1/2 inch rounds; cut each round in half, roll into a ball and place on an ungreased cookie sheet, pressing lightly with the heel of your hand. Bake 8-10 minutes. Cool on the baking sheet.