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5.0 from 3 votes

Chewy Chocolate Ginger Molasses Cookies

Chewy Chocolate Ginger Molasses Cookies are old fashioned drop cookies with a perfect blend of ginger, molasses, cinnamon, cocoa, chocolate chips and more!

Course: Dessert
Cuisine: American

Ingredients

  • 2 cups flour
  • ¾ cup unsalted butter, room temperature
  • ¾ cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup molasses
  • ¾ teaspoon ginger, ground
  • 1 tblsp unsweetened cocoa powder
  • ½ teaspoon cloves, ground
  • 1 teaspoon Cinnamon, ground
  • raw sugar - for rolling
  • 6 oz. box white chocolate, chopped (optional)

Instructions

    Cup of Yum
  1. Get out and measure your ingredients! It's time to make some amazing cookies!
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, cocoa and ginger.
  3. Make sure flour mixture is totally blended together. Set aside.
  4. In a large bowl, ideally with an electric mixer, if possible, beat the butter and granulated sugar together.
  5. I usually beat for between 2 and 3 minutes, until mixture is nice and creamy.
  6. Add the molasses and eggs and mix until combined, another 2-3 minutes.
  7. Slowly stir in the dry ingredients and mix until totally combined and incorporated.
  8. Chop chocolate into ¼-1/2 inch chunks, if using. Stir in chocolate pieces.
  9. Transfer to refrigerator and refrigerate until firm, at least 2 hours, if not overnight. Especially if you like a softer, chewier and thicker cookie.
  10. Preheat the oven to 350 degrees. Prepare a foil lined baking sheet with cooking spray or just use parchment paper. Set aside.
  11. Roll the dough into 1 ½ - 2 inch balls or any size you want. Using two fingers or a fork flatten the cookie so that is no thicker than ¾ of an inch and not wider than 2 inches. Just remember to adjust the baking time accordingly.
  12. Next, flip around the cookie dough rounds into the raw sugar and place on your prepared baking sheets. Space the cookies at least an inch or so apart.
  13. Bake for 14-16 minutes or until surfaces crack slightly.
  14. Allow to cool 5 minutes and then transfer to a wire rack to cool completely.
  15. These cookies stay soft and chewy in an airtight container for three days at room temperature. The baked cookies also freeze well in an airtight container for up to 3 months.
  16. Enjoy!

Notes

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