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Do you have a random bottle of molasses that’s been sitting in your cupboard for months without use? Yes? Then this recipe is for you, and if not I implore you to get a bottle of molasses simply for this recipe, and so it can sit in your cupboard for months on end without further use. All jokes aside I’m not a fan of molasses at all, but I made this recipe to make it way more tastier and give it a use. These cookies are great for when you get a bit tired of the classics and want to venture off into the more edgy side of things. I’m sure Luxardo cherry liqueur and molasses aren’t the first things that pop in your head when you hear cookies but they can definitely be a trip to flavor town.

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Recipe

Ingredient

White sugar – ½ C (112g )

Brown sugar – ¾ C (150 g)

Butter – ½ C (112 g)

Molasses – 2 tbsp. ( 45 g)

Eggs (whole ) – 1

Egg yolk – 1

Luxardo maraschino liqueur – 2 tbsp. (20 g)

All purpose flour – 1 ½ C (230 g)

Salt – ½ tsp (3 g)

Baking soda – 1 tsp (4 g)

Chocolate bar – 7 Oz (198 g)

process

Place the brown and white sugar into a mixing bowl and mix on low until evenly mixed
In another bowl mix flour, salt, and baking soda until evenly mixed
Melt butter until completely liquid
On a low speed slowly pour the melted butter into sugar mixture
Once fully incorporated stop the mixer, add molasses and continue to mix
Add 1 whole egg and allow to mix completely in batter then add 1 egg yolk
Slowly pour in the luxardo maraschino liqueur
Once all the liquids are fully mixed in, in small batches incorporate the flour. Allow each bit to fully mix in then add more.
Chop the chocolate bar into small chunks and fold into the batter with a spatula making sure to evenly mix the chocolate.
Place batter in the refrigerator for at least 30 minutes or overnight

When ready to bake preheat oven to 350℉ (176℃)
Using a medium cookie scoop ( #40 / 1 ½ tbsp.) place cookie dough balls onto a cookie sheet with an even 5 inches of space between each ball
Bake for 8 to 9 minutes
* optional* Pan Bang Method- After 3 minutes of baking take the cookie sheet and drop it from about an inch up in the oven 2 to 3 times. After 3 more minutes, repeat. After 2 minutes drop the pan 2 more times and place the cookies on a cooling rack.
- Produces denser cookie with a cool ripple effect
Allow the cookies to cool down (or not) and enjoy

Other flavoring than luxardo

I had the idea to pair molasses with cherry but didn’t have any cherry extract on hand, but I for sure had a bottle of Luxardo maraschino liqueur and decided to use that instead. It’s not as strong as your average extract that’s why we’re a bit heavy handed with it in the recipe. If you don’t have any on hand you can totally just use a tablespoon of vanilla or cherry extract(If using extracts I suggest adding in another 15g of flour). You can throw in some other type of liqueurs too: Amaretto, kalua, or Frangelico would probably work great in this. On the extract side of things, Almond, hazelnut, and even chocolate would be great substitutions too. You may even be able to throw a sweeter rum in here too. Nothing crazy fancy, something along the lines of Myers would probably be great. Bottom line is you have creative freedom, just stick to the ratios I provided in the full recipe.

chocolate Bar or chocolate chips ?

This recipe is a bit of my own riff on an old recipe from Joshua Weissman and that’s where I learned to use a chocolate bar instead of chips. Lets be real too, most chocolate chips don’t taste that great. Not throwing shade at all chocolate chips. I do love the ones I find at whole foods next to the Fancy cheese, I have no idea what brand they are though. There’s Way more options for Chocolate when it comes to using the bars instead of chips as well. usually the baking isle only has a few varieties of Chocolate chips ranging from: dark, semi sweet, and milk. take and trip to the dedicated chocolate section and its literally a whole new world. In my opinion it’s a bit more fun to eat with the cookies made with chocolate bars too. When going for a cookie I can choose how much chocolate I feel like eating and it just looks cool. Don’t let the cookie fool you though, there’s usually chocolate hidden on the bottom and middle of the cookie as well. That combined with the pan bang method and you get a super cool “A E S T H E T I C A L L Y” pleasing cookie. As they say, you eat with your eyes first. Feel free to get creative with the chocolate bar too. If you like milk chocolate use that or if you have an interesting bar with raspberries or cherries go for that too. One of the first times I made this recipe I used an espresso chocolate bar and it turned out great. As usual, use what you have and be creative.

As I said before, this recipe is my own riff on a great recipe from Joshua Weissman (paying my respects). I used his recipe essentially as a template and went on from there and I hope you can use this recipe the same way. Be careful though, baking is a real science and going too crazy can leave you with something unwanted so be careful. Hopefully you can pull that bottle of molasses out from retirement and give these cookies a try.

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