|
Spiced Mocha Molasses Cookies These cookies are crispy on the outside but incredibly gooey on the inside. They are spiced with coffee, cacao, cinnamon, ginger, and clove, which make them a perfect addition to your holiday repertoire. A few notes about the recipe: - I would highly recommend you weigh your ingredients, especially the flours. A little bit more flour and the cookies won’t spread and crack the same way. Too little flour, your cookies will be super thin. - If you have stone-ground brown rice flour and not superfine as I call for, add about 10 grams more of the stone-ground flour. I haven’t tested this, but I know from experience that stone-ground flour in cookies doesn’t hydrate the same as using superfine so add a touch more. - Instant espresso powder is not the same as ground espresso. Instant espresso powder is espresso that has been brewed, then dried. You can use instant coffee, but I find the taste bitter and the texture is usually coarser. I find instant espresso powder at the supermarket in the coffee aisle in small jars. - You can easily mix this by hand using a wooden spoon since you really don’t need to aerate the ingredients, just mix to combine. - You can make the recipe vegan by replacing the egg with 50g of applesauce and adding 1/2 teaspoon xanthan gum to the dry ingredients. You can also use a flax egg instead of the regular egg (10 grams finely ground flaxseed and 35 g warm water whisked together). The spread will be slightly different and a touch crumblier. - The cookies spread quite a bit so leave 3-4 inches in between. I only bake 6 at a time and one baking sheet at a time. Makes 18 to 20 cookies 3/4 cup (170 g) vegan butter (sticks) or unsalted butter, room temperature 1/2 cup (100 g) granulated sugar, plus more for rolling 1/2 cup (110 g) tightly-packed light brown sugar 1/4 cup (80 g) unsulfured molasses 2 teaspoons vanilla extract 1 large egg 1 cup (140 g) superfine brown rice flour 1 cup (100 g) almond flour 1/4 cup (30 g) tapioca starch 2 tablespoons (8 g) instant espresso powder 1 tablespoon (7 g) cacao powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 8 ounces (225 g) 70% chocolate bar, coarsely chopped For rolling 1/2 cup (100 g) granulated sugar 1/2 teaspoon ground ginger · Combine the butter, sugar, brown sugar, molasses, and vanilla in the bowl of a stand mixer. Beat on medium-low speed using a paddle attachment until you have a creamy mixture, about one minute. Do not beat until it is pale as you will introduce too much air. Add the egg and mix to combine. · In a medium bowl, stir together the brown rice flour, almond flour, tapioca starch, espresso powder, cacao powder, baking soda, salt, cinnamon, ginger, and cloves. Add the dry ingredients into the bowl and mix until you have a smooth batter. Add the chopped chocolate and mix to combine. · Cover the bowl with plastic wrap or kitchen towel and chill for at least 2 hours, preferably overnight. · Preheat oven to 350F. Line a baking sheet with parchment paper. Place your oven rack in the middle of the oven. · In a medium bowl, stir together the sugar and ginger. Scoop 1 1/2 ounces (about 50 g) of dough (I like to use an ice cream scoop for this) and roll in the sugar twice. These cookies spread quite a bit so I like to only bake 6 at a time. Place dough on the prepared baking sheet leaving 3 inches in between cookies. Bake one baking sheet at a time for best results. · Bake cookies for 9 to 11 minutes until the edges are crispy and the center still feels slightly under baked. The cookies will harden as they cool so don’t overbake them. Let the cookies cool on the baking sheet for at least 15 minutes before picking them. They are very soft and gooey so they can fall apart if you try to lift them too soon. Bake the remaining cookie dough. Store cookies in an airtight container for up to 3 days.
|
