Description
These rich and spicy Chocolate Molasses Cookies combine warm spices with the deep sweetness of molasses and semi-sweet chocolate pieces. Soft on the inside and slightly crisp on the edges, they are perfect for cozy gatherings or holiday treats.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1.25 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 Tbsp unsweetened cocoa powder
- 1 tsp baking powder
Wet Ingredients
- 8 Tbsp butter, room temperature
- 1 Tbsp fresh grated ginger
- 1/2 cup brown sugar
- 1/2 cup molasses
Additional Ingredients
- 4 oz. semi-sweet chocolate, roughly chopped
- 1/4 cup granulated sugar for rolling
Instructions
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, ground ginger, ground cloves, ground nutmeg, unsweetened cocoa powder, and baking powder. Stir well until thoroughly mixed.
- Cream Wet Ingredients: In a separate bowl, add room temperature butter, fresh grated ginger, brown sugar, and molasses. Using a mixer, beat these ingredients together until the mixture is light and creamy.
- Combine Mixtures: Gradually add the dry flour mixture into the molasses mixture, about half a cup at a time, mixing at low speed until all the flour is incorporated into the dough.
- Add Chocolate: Stir the roughly chopped semi-sweet chocolate pieces into the cookie dough evenly. Wrap the dough tightly in plastic wrap and refrigerate for at least one hour to chill and firm up.
- Preheat Oven and Prepare Dough: When ready to bake, preheat the oven to 325ºF (163ºC). Pour granulated sugar into a small bowl. Divide the chilled dough into four equal parts, then further divide each part into six smaller pieces to yield 24 cookies total.
- Shape and Coat Cookies: Roll each small piece into a ball, then roll the dough ball in the granulated sugar until fully coated. Arrange the coated dough balls on a parchment-lined baking sheet, spacing 12 per sheet.
- Bake and Cool: Bake the cookies in the preheated oven for about 12 minutes, or until the tops are slightly cracked. Remove from oven and transfer cookies to a cooling rack. Serve warm or at room temperature.
Notes
- Chilling the dough for at least an hour helps prevent spreading and enhances flavor.
- Rolling cookies in granulated sugar before baking adds a crackly, sweet crust.
- Use fresh grated ginger for more pronounced ginger flavor compared to ground ginger alone.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
