The ChocolateDoctor’s Chocolate-Blackstrap Molasses Cookies

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

If you have read my blogs in the past you know that there are many health benefits to chocolate. I’m always looking other foods that compliment the health aspects of chocolate. So when reading an article, I found that there are some great attributes to consuming molasses, blackstrap molasses to be certain. During the processing of sugar when sugar cane syrup is boiled for the third time, blackstrap molasses is created. It just so happens that blackstrap molasses is the most nutrient-rich of all molasses. One of the major benefits of eating about a tablespoon of blackstrap molasses a day is the positive effect it has on hair. Now I’m a guy who can certainly use a lot of help in this area.

The reason why blackstrap molasses is so good for your hair is because its contains copper, which is an essential trace mineral for bodily maintenance. Just two teaspoons of blackstrap molasses contains approximately 14% of your daily recommended requirement of copper, as well as many other trace minerals—such as magnesium, iron and selenium. These trace minerals work together with copper to help restore your body’s physiological health. That is the reason whey copper supplements are often viewed as vanity supplements like improving hair quality, as well as the possibility of toning down of gray.

So I was thinking that blackstrap molasses doesn’t have to be associated as a health food if you add a little bit of cocoa powder and bake it in a cookie.

If you’re a man whose hair is receding and you want to restore hair growth, then you’re in luck. Not only can blackstrap molasses stimulate hair growth, but it can do so in half the time it takes to replace a graying hair, since the body does not need to remove aging hair before replacing it.

Well as most of you know I love my cookies! I used to enjoy my Archway Molasses Cookies (with the royal white icing) and a glass of ice cold milk. These were the type of cookies my grandmother used to make and I didn’t even know that they were so healthy. These are the cookies that turn out crisp on the outside but deliciously chewy on the inside. So this recipe will boost your immune system with all the benefits of the cocoa and give you a full head of dark, wavy hair just like you used to have when you were in your early 20s.

Prep Time: 15 minutes
Chill Time: 1 hour
Bake Time: 8 to 10 minutes
Ready In: 1 hour, 30 minutes
Yield: 24 Cookies

Ingredients:
3/4 cup unsalted butter, melted
1 cup granulated sugar
1/4 cup molasses (Unsulphured Blackstrap)
1 large egg
1 3/4 cups unbleached flour
1/3 cup Choclatique Black Onyx Unsweetened Cocoa Powder
2 teaspoons baking soda
1/2 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 cup extra granulated sugar for rolling

Directions:

    1. In large mixing bowl cream together the butter and 1 cup of sugar.
    2. Add the molasses and egg and continue to beat.
    3. In a medium mixing bowl combine the flour, cocoa powder baking soda and spices.
    4. Add the flour mixture to the butter mixture and stir until well combined.
    5. Chill the dough for one hour.
    6. Preheat an oven to 375º F.
    7. Scoop out the dough with an ice cream scoop or a couple of table spoons and roll into 1 inch balls.
    8. Roll the dough balls in sugar and place on sheet pan—12 cookies per pan.
    9. Press down slightly on the cookie dough with the bottom of a moistened glass to flatten.
    10. Bake the cookies for 8-10 minutes.
    11. Cool the pan on rack for 5 minutes and then carefully transfer the cookies to another rack.
    12. When cool store the cookies in an air-tight container for up to 2 weeks.
    13. Make an appointment with your barber.

ChefSecret: Make it look like an Archway Cookie—frost with white royal icing. Use 1/8 cup warm water; 1/2 tablespoon light corn syrup; 1/4 teaspoon pure vanilla extract; 1/8 teaspoon almond extract; 1 1/2 cups confectioners’ sugar, or more as needed. Stir warm water, corn syrup, and extracts together in a small bowl until corn syrup and extract have dissolved. Place confectioners’ sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using. Makes about 1 1/4 cups.

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