Ingredients
Cookie Dough
- 3/4 cup (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) dark brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 cup (45 g) unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (66 g) granulated sugar, for rolling dough
Chocolate Coating
- 1 cup dark or semi-sweet chocolate chips
- 1 teaspoon coconut or vegetable oil
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 325°F (163°C) and line two large baking sheets with parchment paper for easy cookie transfer and cleanup.
- Cream butter and sugars: In a stand mixer fitted with the paddle attachment, beat the softened butter with dark brown sugar and granulated sugar until the mixture turns light and fluffy, about 2 to 3 minutes. Scrape the bowl sides to ensure even mixing.
- Add wet ingredients: Mix in the egg and vanilla extract until combined, then add the molasses and mix on low speed just until incorporated. Scrape down the bowl sides again to ensure thorough mixing.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, and salt until evenly mixed.
- Incorporate dry ingredients into wet: Gradually add the dry mixture to the butter mixture in three additions, mixing until fully combined. Use a kitchen towel over the mixer to prevent cocoa powder from dusting the kitchen. Scrape the bowl to ensure no flour streaks remain.
- Shape and sugar coat the dough balls: Use a large cookie scoop to portion dough into 1.8 to 2-ounce balls. Roll each ball between your hands, then coat generously with the remaining 1/3 cup granulated sugar. Place the coated balls on the prepared baking sheets spaced 2-3 inches apart. Gently press down on each with your hand or the flat bottom of a measuring cup to slightly flatten without overdoing it. Sprinkle a little extra granulated sugar on top for texture.
- Bake the cookies: Place the baking sheets on the oven’s center rack and bake for 10 to 11 minutes. The cookies should have set edges and cracked tops when done.
- Cool on sheet: Remove the cookies and allow them to cool on the baking sheet for 10 minutes to firm up and deflate slightly.
- Melt chocolate coating: In a medium heat-safe bowl, combine the chocolate chips and coconut or vegetable oil. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Dip cookies in chocolate: Once the cookies are completely cooled to room temperature, dip half of each cookie into the melted chocolate, letting excess drip off. Place dipped cookies on a wire rack and optionally top with sprinkles or chopped nuts. Let set at room temperature for about an hour before serving.
Notes
- Allow cookies to cool completely before dipping in chocolate to prevent melting and messiness.
- Use parchment paper-lined baking sheets for easy cleanup and to prevent sticking.
- The dough does not require chilling, saving preparation time.
- Molasses adds depth and moistness to the cookies’ flavor.
- Adjust baking time slightly based on oven calibration and cookie size for desired texture.
- Store dipped cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
