T-Minus 21 hours and counting….
(please…. do yourself a favor and don’t check the math, I’m guesstimating here…)
What am I counting down to? Something so exalted, wondrous, and awe-inspiring , it is almost implausible. But it is, in fact, happening.
After two months of planning and prepping, the posse and I are about to embark on the trip of a lifetime.
And we can’t wait.
That is all for now.
One year ago: Oatmeal Raisin Bread
Soft Chocolate Molasses Cookies – adapted from serious eats
- 12 tbs. (6 ounces) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1 cup granulated sugar, divided
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup molasses
- 2 cups all-purpose flour
- 6 tbs. cocoa powder
- 2 tsp baking soda
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 375°F. Line two baking sheets with parchment paper.
In large bowl, whisk butter with brown sugar and 1/2 cup granulated sugar until combined. Whisk in egg, vanilla, and molasses.
In medium bowl, whisk flour with cocoa and baking soda. Whisk into wet mixture until just combined. Chill until firm, about 10 to 20 minutes. Place remaining 1/2 cup sugar in bowl.
Using scoop or 1/4 cup measure, portion dough into balls and roll in sugar. Space evenly on pans and gently press dough balls to about 3/4 inch thick. Bake just until puffed and beginning to crack, 7 to 8 minutes, rotating pans from top to bottom and front to back halfway through baking.
Immediately after removing from oven, give pans a hard tap. Let cookies cool on pan 2 minutes, then transfer to wire rack to cool completely.