Pan-banging molasses espresso cookies with chocolate from Bake from Scratch Magazine Special Issue: Holiday Cookies (2018) (page 29) by Sarah Kieffer

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Notes about this recipe

  • Shewi128 on May 04, 2022

    Cross-posted: This cookie was surprisingly delicious. The combo of molasses and espresso was really good. One thing to note--the recipe didn't specify whether or not to freeze the baking pan with the cookie dough. I did the first time, and the cookies didn't spread exactly the way I thought they should.

  • hillsboroks on April 11, 2021

    These are fun to make and delicious too. Unfortunately the author left the oven temperature and pan preparations off this online recipe. I guessed and set my oven to 375F and I also made smaller cookies using my 11/2 tablespoon scoop. I ended up with 8 cookies weighing about 35 grams each on my parchment lined pan. I set two kitchen timers, one for the total time of 12 minutes and the other for the pan banging times. I banged the cookie sheet at 4 minutes the first time and at 2 minute intervals after that. The flavor of these cookies is incredible with all of the ingredients supporting the others without overwhelming any of them. The cookies are a bit chewy when cool. I did finally find other online pan-banging cookie recipes from this author that say to set your oven to 350F and line your pans with parchment paper. I ended up with 30 cookies about 3 -3 1/2 inches in diameter.

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