Molasses Cherry cookies
chewy chocolate chip cookies with made with cherry liqueur and molasses for mature spin
Ingredients
- ½ C ( 112g) White sugar
- ¾ C (150g ) Brown sugar (packed)
- ½ C (112g) Unsalted butter
- 2 Tbsp (45 g) Molasses
- 1 whole Eggs
- 1 Eggs yolk
- 2 Tbsp (20 g) Luxardo Maraschino Liqueur
- 1 ½ C (230g) All purpose flour
- ½ tsp (3g) Salt
- 1 tsp (4g) Baking soda
- 7 oz (200g) Chocolate bar
Instructions
- 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 tbs) place cookie dough balls onto a cookie sheet with an even 5 in of space between each ball
- Bake for 8 to 9 minutes
- * optional* 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