Chewy Chocolate Ginger Cookies
User Reviews
3.7
Chewy Chocolate Ginger Cookies
Description
This cookie dough starts with creaming unsalted butter, sugar, and unsweetened cocoa powder, followed by adding egg and molasses for moisture and depth. Flour is combined with baking soda and a variety of warm spices including ginger, cinnamon, cloves, nutmeg, and allspice, then folded carefully into the wet ingredients to preserve tenderness.
The dough is portioned into small balls rolled in sugar to provide a delicate crust after baking. Cookies bake for 8-10 minutes at 350°F, coming out looking slightly underdone but set after cooling. This baking time helps maintain a chewy center with crisp edges.
These cookies keep well stored in airtight bags, retaining their chewy interior and slightly crunchy outside for several days. Adjusting the cocoa type or baking time affects the chocolate intensity and texture but the combination of spices and molasses defines the distinctive flavor.
Test baking a few cookies first can help adjust for oven variances and desired chewiness. Avoid over baking as the cookies firm up after cooling.
Ingredients
- 1 1/2 sticks 3/4 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 Tbsp cocoa powder sifted, unsweetened
- 1 egg large
- 1/4 cup molasses
- 1 3/4 cups flour
- 2 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg freshly ground!
- 1/4 tsp allspice
- sugar extra, for rolling
Instructions
- Set oven to 350F
- Cream the butter, sugar, and cocoa powder until creamy.
- Blend in the egg and molasses.
- Whisk the flour, baking soda, and spices to together. Add to the wet ingredients and blend just until combined. Don't over mix.
- Scoop dough into small balls, I used my 1 1/2 inch diameter cookie scoop, and roll them in the sugar to coat.
- Set the dough on an ungreased cookie sheet ( you can line with a silpat mat or parchment paper) at least 2 inches apart.
- Bake for 8-10 minutes depending on size. They will look slightly under done, but will firm up as they cool.
- Let the cookies cool for 10 minutes in the pan, then transfer to a rack.
Notes
- Use a dark Dutched cocoa powder for a richer chocolate flavor if preferred.
- Do not over bake; cookies appear slightly underdone when hot and firm as they cool.
- Cookies store well in airtight bags, maintaining a crunchy exterior and chewy center for several days.
- Bake a few test cookies first to account for oven and ingredient variability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 141mg | 6% |
| Potassium | 72mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
You'll Also Love
