I am so excited to show you these Dark Chocolate Molasses Cookies. They are a soft, spiced molasses or date syrup cookie with dark chocolate and oozy butterscotch caramel candy. Close your eyes and imagine all of those flavours together and then create this recipe with me.
A while ago I went to Daily Bread, a beautiful bakery style cafe in Auckland that serves the most divine kai (food). After I shared some delicious hanawiti (sandwiches) with my friend, I felt like something sweet. There, in the cookie jar was a cookie, that was undeniably one of the best I have eaten. The label said it had toffee and dark chocolate in it so I gave it a whirl. It was soft, perfectly spiced with chunks of tawhe (toffee) and tiakarete parauri (dark chocolate). Afterwards, I was determined to create my own version of it. So here it is!
The Dark Chocolate Molasses Cookies:
When I started recipe developing, I originally wanted to make toffee but felt like the recipe had too many steps. Instead, I found that Werther's Butterscotch candy with caramel creme centre were the perfect alternative. You can't quite see them in the photo's but trust me, they drop oozy bits of caramel in to the biscuits that are just so incredible! Nā reira (and so), are you ready to make these beauties with me? Karawhuia - go for it!
More cookie recipes to try:
Are you craving gooey cookie pies? Or do you want a simpler version? These Brown butter Chocolate Chip Cookies will work perfectly. Do you want a cookie that celebrate pata pīnati (peanut butter) and tiakarete (chocolate)? Look no further than my Ultimate Peanut Butter Cookies. Or do you prefer hānati (hazelnuts)? My Forerro Rocher Cookies make the perfect entertaining cookie.
Maybe you are looking for brighter flavours? Why not try these Lemon, Raspberry & White Chocolate Biscuits cookies. They have a pata parauri (brown butter) base with pops of rēmana (lemon), rahipere (raspberry) and tiakarete mā (white chocolate).
There are so many pihikete (biscuits) for different occasions, find more recipes here.
Videography and photography by Sarah Henderson.
Dark Chocolate Molasses Cookies - Pihikete Marahihi me te Tiakarete Parauri
Ingredients
- 175 g pata kūteretere (softened butter)
- ¾ C (150 g) huka hāura (brown sugar)
- ½ C (165 g) marahihi (molasses). I also love using mīere teiti (date syrup) instead of molasses in this recipe. Both work great.
- 2 teaspoon wanira (vanilla)
- ½ teaspoon tote (salt, fine)
- 2 teaspoon rau kikini whakauruuru (mixed spice)
- 2 teaspoon hinamona (cinnamon)
- 1 teaspoon tinitia kuoro (ground ginger)
- 1 hēki (egg, size 6)
- 2 ⅓ C (350 g) puehu parāoa noa (plain flour)
- ½ teaspoon pēkana paura (baking powder)
- ¼ teaspoon pēkana houra (baking soda)
- 140 g (1 packet) Werther's originals buttercream candy with caramel filling (the unfilled ones work well too but crush them quite fine if you are using them)
- 200 - 250 g tiakarete (I used 50% dark chocolate but use what you want to)
Optional Additions
- 80 g tiakarete parauri kua rewaina (melted dark chocolate)
- 2 teaspoon flaky sea salt
Instructions
Te Pokenga Pihikete - The Biscuit Dough
- Pre-heat the oven to 170 degrees, fan bake. Line two flat trays with baking paper.
- Add the pata kūteretere (softened butter), huka hāura (brown sugar), marahihi (molasses) or mīere teiti (date syrup), wanira (vanilla), tote (salt), rau kikini whakauruuru (mixed spice), hinamona (cinnamon) and tinitia (ginger) in to a large bowl.
- Using a stand mixer or hand beaters, whip for 2-3 minutes on high until light and fluffy.
- Add the puehu parāoa (flour), pēkana paura (baking powder) and pēkana houra (baking soda). Whakaranuhia mix - to combine.
- Add the rare (candy) to a mortar and pestle or a chopping board. Crush them gently and seperate the chunks of karamea (caramel) so that it distributes evenly in to the pihikete.
- Tapapahia te tiakarete - chop up the chocolate, keep it chunky. Add it to the mixture along with the crushed candy. Mix it all together.
- If your mixture is a bit too sticky to roll at this point, leave it on the bench or the fridge for 10 minutes to thicken up.
- Divide the ranunga (mixture) in to 24 balls and add 12 on to each tray. Gently press each pihikete (biscuit) down with the palm of your hand so they are around 2 cm high.
- Bake each tray separately 12 minutes.
- Remove from the oven, if any of the caramel from the candy has oozed out of the biscuit, just use a knife to stick it back on the pihikete (biscuits). If they are bit of an odd shape, scoot them with a round cookie cutter that is bigger than the cookies. Place the cutter around the hot cookie (straight from the oven), using a circular motion manipulate the cookies until they are round. The cookies need to be hot for this to work.
- Kaingia ngā pihikete mahana - eat the warm cookies!
Optional Additions
- If you want to up the ante, allow the pihikete (biscuits) to cool completely. Add a small dollop of the tiakarete kua rewaina (melted chocolate) on to each of the pihikete (biscuits).
- Sprinkle a little of the flaky salt on to the tiakarete (chocolate) before it sets.
- Allow them to set in the fridge for 15 minutes and enjoy!
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