*Disclosure: I received product to sample
from #Choctoberfest sponsor Forte Chocolates. All thoughts and opinions are my own.
Buckle up for another day of chocolaty goodness as we embark
on another day of #Choctoberfest! Today
I’m venturing into new waters with a #choctoberfest first for me: I’m using
white chocolate!
This whole recipe came about when I received my package form
Forte Chocolates. My package contained
Milk Chocolate with Sea Salt (which I ate because it’s delicious), Dark
Chocolate (which I used in my Chocolate Babka) and White Chocolate Espresso
with actual espresso blended into the white chocolate! Amazing!
Forte Chocolates encourages everyone to Celebrate Life Through Chocolate!
Plus, did you know that their dark chocolate is super versatile
and can even be used in savory dishes like this Slow Cooker Chicken Mole?
Be sure to check Forte Chocolate out on Social Media, plus is
you click over to their website, Forte Chocolates has an exclusive #Choctoberfest
coupon code! Just enter
CHOCTOBERFEST2018 when you place your order to receive an exclusive buy 3 get
one free discount offer.
Plus don’t forget to click over here for the amazing
#Choctoberfest prize pack and to enter the Giveaway!
Let’s get back to those cookies!
These cookies are perfectly soft and chewy, even a week after
baking (if kept in an airtight container.)
The Espresso White Chocolate melted on top creates the perfect, non-sticky
frosting, with a surprise kick of espresso!
It is truly amazing!
Molasses Cookies with White Chocolate Espresso Frosting
¾ cup unsalted butter, softened
2 cups sugar
2 eggs
½ cup molasses
2 tsp apple cider vinegar
1 ½ tsp ground cinnamon
¾ tsp ground ginger
½ tsp ground cloves
1 ½ tsp baking soda
Pinch of salt
3 ¾ cups flour
6-8 oz espresso white chocolate, melted
Preheat the oven to 325 degrees F. Line
several baking sheets with parchment paper or Silpat.
In the bowl of a stand mixer, cream the butter
and sugar for 3 minutes, scraping the bowl at least once.
Add the eggs, one at a time, and mix until
completely combined.
Thoroughly mix in the molasses.
Add the vinegar and spices, mix.
Add the baking soda and the flour, stirring
until the flour is completely mixed in.
Use a 2 tablespoon scoop to drop the dough 2
inches apart on the prepared baking sheets. Bake for 9 minutes in the
preheated oven.
Allow the cookies to cool on the sheets for at
least 5 minutes. Then, move the cookies to wire racks to cool completely.
Once the cookies have cooled, dip the tops in
the melted white chocolate use an angled spatula or straight knife to gently
spread the espresso white chocolate over the cookie and remove any excess.
Allow the chocolate the harden, then stack and
keep in an airtight container.
Ohhh goodness these apples look amazing! I need to go get molasses so I can make em'! *-*
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