Based on the recipe by CupcakeJemma
Ingredients
- 225 g soft unsalted butter
- 100 g brown sugar
- 300 g white sugar
- 15 g (~2 tsp) molasses
- 2 eggs
- 1 tsp vanilla extract
- 300 g plain flour
- 100 g cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- ~75 g caramelised white chocolate
Directions
- Sift and mix the flour, cocoa powder, baking soda, and salt in the bowl (dry).
- Add the butter, sugars and molasses in another bowl (wet), cream until just incorporated.
- Add eggs and vanilla extract, beat until just incorporated.
- Add dry bowl into wet, mix slowly until a soft dough forms.
- Separate and roll into ~45 g balls and place on a lined baking sheet.
- Keep 2-3 inches separation between balls to allow for separation in the oven
- For storage, put the tray in the freezer, then transfer the balls to a ziploc bag once solid.
- Melt caramelised white chocolate over a double boiler.
- Pour a spoonful of chocolate over each ball
- Bake at 170°C (338°F) for 10-11 minutes.
- Add 2-3 minutes if baking from frozen.