Part chewy molasses cookie, part homey chocolate chip cookie, part spicy gingersnap: These cookies have it all.
3/4 cup unsalted butter, plus more for baking sheet
2 cups flour
1/3 cup unsweetened cocoa powder
2 1/2 tablespoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons freshly ground nutmeg
1/2 teaspoon salt
1 cup packed light brown sugar
1/4 cup molasses
1 teaspoon vanilla extract
8 ounces bittersweet chocolate, finely chopped
1/3 cup granulated sugar
How to Make It
Preheat oven to 350°. Butter a large baking sheet and set aside. In a medium bowl, whisk flour, cocoa powder, ginger, baking soda, cinnamon, nutmeg, and salt until thoroughly combined. Set aside.
In a large bowl, beat 3/4 cup butter and the brown sugar until light and fluffy, about 3 minutes. Add molasses, egg, and vanilla; beat to combine.
Mix in dry ingredients gently but thoroughly, scraping down sides of the bowl as necessary. (Batter will be thick.) Stir in chopped chocolate until well combined.
Form batter into 2-tbsp. balls, roll each ball in granulated sugar, and place 12 balls on buttered baking sheet. (If batter is too sticky, dampen your hands with water when forming balls.) Dip the bottom of a cup or glass in water and use it to flatten balls to a thickness of about 1/4 in., rewetting glass as necessary to prevent sticking.
Bake cookies 5 minutes, turn pan 180°, and bake until just set, about 5 minutes more. Cool on pan for 5 minutes, then transfer to cooling racks. Repeat forming and baking with remaining balls of dough.
Note: Nutritional analysis is per cookie.
Keeps up to 2 days in an airtight container at room temperature.
It would be shocking to see anything other than a 5 star review based on the first time I made these cookies. They were some work but maybe the best cookie ever. Chewy and delicious, spicy and chocolaty without being overly sweet. They also froze really well (gallon ziploc bag) and paired SO WELL with vanilla ice cream! Easy, ready-in-advance dessert for a dinner party or anytime.The second time I made them they were good- but not over-the-top good. I am still a little unsure of the difference, but I think it is that I used fresh ginger the first time. Too much time had passed in between making the batches and although I thought I had used fresh the first time, when I went to shop for ingredients the second time, the recipe wasn't written in such a way that made me think I should be using fresh (or that I should have used fresh last time) so I made it with the dried ground.I am about to make them for the third time and am using fresh ginger. If I remember I will circle back and confirm that fresh was the way to go!
These are quite good!!
I made them slightly smaller than called for in the recipe, and just flattened them with my fingers.
Used egg substitute, stevia brown sugar baking blend, and dark chocolate chips.
The combination of the spices with the chocolatey flavors is an interesting and fun flavor mix.
Will definitely make again.
I ran out of ginger so only used 1 tablespoon and for the bittersweet chocolate used 1 cup of chocolate chips. These are okay, my husband liked them (of course they are chocolate). I didn't taste that much ginger with the one tablespoon I used. I probably will make again but with the reduced ginger.
I have never tasted anything quite like these cookies! They are more spicy than chocolatey, but such an interesting, rich combination. I put green and red sprinkles on top and put them with other varieties on a cookie plate. Very delicious and unique!
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