molasses in but not taking over a cookie

How might i incorporate some molasses flavor (or even dark honey) into a soft, chewy cookie without it being a molasses spice cookie? If I took such a recipe and reduced the molasses, what should I add or change accordingly? I think it adds acid or alkalinity which affects the leavening, right? I hope to develop a soft, chewy, complex, not-too-sweet cookie with some dried fruit and nuts incorporated.

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Louisa
Louisa July 12, 2012

I substitute sorghum in place of molasses when cooking. Sorghum has a more delicate taste than molasses, and it's delicious right out of the jar. I like the Dry Bones cookies, which use sorghum and have almonds and dried/candied peel, but they are a very crispy cookie.

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hardlikearmour
hardlikearmour July 12, 2012

Another option would be to take a chewy sugar cookie recipe and replace all the sugar with dark brown sugar for a hint of molasses flavor. Leave the leavener alone for your first batch, you may get just a subtle tang from the molasses in the brown sugar which would add to the complexity. I'd probably start with mrslarkins winning chewy sugar cookie recipe http://www.food52.com/recipes...

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beyondcelery
beyondcelery July 12, 2012

I sometimes add 2 tsp molasses to my chewy oatmeal cookies. It makes them a little darker in color, richer in flavor, and doesn't diminish the chewiness. Might not add enough molasses flavor for you, though.

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slock
slock July 14, 2012

I've been making my own brown sugar by adding molasses to white sugar. I use it in ghirardelli's clementine oatmeal choc chip cookies. (minus the cinnamon) it makes the super moist. I add about 2 tablespoons per cup of sugar. Just mix until it looks good.

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