During fall 2015, I was watching some Food Network show that visited a bakery in Maine (I believe) and mentioned a chocolate cornmeal molasses cookie. It sounded so amazing, I instantly Googled for a recipe. I found one that sounded good, and made it for last year’s new years party at my friend’s house. We all raved over it.
And then somehow, I completely forgot about it. For a year. Last week I was trying to decide what to bake for the new year’s party, and I looked back to last year’s blog post for a refresher. I found a mention of this cookie, and remembered how much we enjoyed them. Annoyingly, however, I hadn’t linked to the recipe and had just left a note that I’d made some changes. I couldn’t easily find the recipe at my house, and couldn’t find any notes about the actual changes I’d made.
So I tried to re-create the scene. I did the same Google search, and thankfully recognized one of the recipes that came up. Looking at it, I remembered two of the changes I’d made – I had accidentally doubled the amount of cornmeal, and also added an egg. Looking at last year’s pictures, I also knew that I had rolled the log in turbinado sugar.
I made a couple other tweaks this year, and brought it to the party. Again, we really enjoyed it. I’m so thankful to finally share this recipe, I hope you’ll give it a try.
Recipe adapted from From Away
- 2 sticks butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons molasses
- 1-1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/3 cup cocoa powder (see note)
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- Turbinado sugar, or other decorative sugar, for rolling