At some point in life, I realized that cookies wouldn't save the world. It was a devastating bit of reality. I have a dear friend who loves my mom's old recipe for Fannies and every time she's going through a rough spot, I whip up a batch for her. Today I prepared a batch of cookie dough for some loved ones going through a rough time and will deliver them tomorrow. As the first batch came out of the oven I wondered - why cookies? I love cookies but they're not exactly practical. They're not a wholesome meal that someone might need to endure the anxiety of a hospital waiting room. They're not some magic batch of fairies who will come clean the house. As I thought more about my cookie baking habits I realized - of course I intend for my cookies to provide comfort to those on the receiving end. But they're also very much about finding my own comfort. I bake because it gives me quiet time in the kitchen. It's an escape of sorts. And the gesture of giving cookies is, of course, a way of letting others know they are in my thoughts. Perhaps it's also the hug that comes with cookie delivery... hugs, like cookies, don't solve most problems but they sure do make some moments brighter.
Today's cookies are a modified version of the Molasses Triple Chocolate Cookies from Averie Cooks. These have been an amazing new discovery in my house and a definite keeper for the cookie repertoire. I made this version with coconut oil instead of butter and omitted the third chocolate and the rolled sugar step. Still yum! My hope is that they provide my loved ones with even just a moment of comfort and deliciousness.
Molasses Double Chocolate Cookies (adapted from Averie Cooks)
1/2 cup coconut oil
1 extra large egg
3/4 cup brown sugar, firmly packed
1/2 cup sugar
1/4 cup molasses
2 tablespoons grapeseed or vegetable oil
1/2 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon cloves
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 1/4 cups flour
3/4 cup chocolate chips (I like the 60% cocoa Ghiradelli)
Preheat the oven to 350. Combine oils, egg, sugar, molasses and vanilla together and mix thoroughly. In a separate bowl, combine dry ingredients: flour, cocoa powder, cinnamon, ginger, cloves, salt and baking soda. Slowly add dry ingredients to wet ones, being sure to incorporate well. Finally, add the chocolate chips and mix. Place balls of dough about 2 inches apart on baking sheet lined with parchment paper. Bake for about 9 minutes. Cool and enjoy!