makes nine 6-inch cookies
- 2 1/4 cups (320 gr) AP flour
- 1 tspn baking powder
- 1 tspn baking soda
- 1 tspn salt
- 2 tspn finely ground Turkish coffee
- 1 cup (8 oz) unsalted butter, at room temperature
- 3/4 cup (120 gr) dark brown sugar
- 1 cup (200 gr) white sugar
- 1 1/2 Tbspn dark molasses
- 2 eggs
- 2 Tbspn cream or milk
- 1 Tbspn vanilla extract
- 4 cups of mix-ins: 1 cup each of pretzels (chopped), Butterfingers (chopped), marshmallows, dark chocolate chips
- Preheat oven to 180 degrees C. Prepare baking sheets lined with silpats or parchment paper.
- Whisk to combine the AP flour, baking powder, baking soda, salt, and finely ground Turkish coffee. Set aside.
- In a separate bowl, cream the butter until light, about 2 minutes. Gradually add the sugars and mix until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed. Add the molasses to the butter and beat until combined. Add the eggs one at a time, beating well after each addition. Beat in the milk and vanilla extract. In two stages, beat in the flour mixture on low until thoroughly combined. Fold in the mix-ins.
- Scoop the dough into large rounds onto the prepared cookie sheets, about two cookies per half-sheet baking pan. Leave ample room between each cookie. Dip your fingers in water and lightly spread out and press the dough into a circle.
- Bake for 12-15 minutes, until the edges are lightly browned. Remove from oven and let cool on a wire rack.
Note: If you don’t have Turkish coffee, substitute with finely ground regular coffee and a pinch or two of ground cardamom.
Note: This recipe can support up to four cups of mix-ins. Feel free to mix in anything you can think of or have in your cabinets: potato chips, nuts, dried fruits, chopped candy bars, cereal, last year’s Halloween candy, next year’s Halloween candy…. The sky’s the limit!