Ingrédients pour Chocolate Molasses Raisin Cookies
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- Ground Cinnamon
- ½ teaspoon salt
- Unsalted Butter
- Vegetable Shortening
- Granulated Sugar
- Unsulphured Molasses
- 1 large egg
- Dark Raisin
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Comment préparer Chocolate Molasses Raisin Cookies
- Preheat oven to 350°F (175°C). Lightly grease two large baking sheets.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ½ cup vegetable shortening until light and fluffy (about 1 minute using an electric mixer).
- Add 1 ¾ cups packed light brown sugar and ½ cup molasses. Beat until well combined and light (about 2 minutes).
- Beat in 1 large egg until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 ½ cups rolled oats and 1 cup raisins. The dough will be soft.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 1 ½ inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers will still be soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Repeat with remaining dough, greasing baking sheets as needed between batches.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
37g
Fat
11g
Carbs
5g
