Chocolate Ginger Molasses Cookies
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Chocolate Ginger Molasses Cookies
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Thick, soft, and chewy Chocolate Ginger Cookies. Fresh ginger and dark chocolate make these the best gingerbread cookie you will ever bake!
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Ingredients
- 7 ounces semisweet chocolate I used 70% dark, good quality
- 1 cup white whole wheat flour
- ½ cup all-purpose flour plus 1 tablespoon
- 1 tablespoon Dutch-process cocoa powder
- 1 ¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon cloves ground
- ¼ teaspoon nutmeg freshly grated
- 8 tablespoons butter 1 stick, unsalted
- 1 tablespoon ginger freshly grated
- ½ cup dark brown sugar packed
- ¼ cup unsulfured molasses NOT blackstrap
- 1 ½ teaspoons baking soda
- ¼ cup granulated sugar
Instructions
- Chop chocolate into rough 1/4-inch chunks (I like to use a serrated knife for maximum chunkiness). In a medium bowl, sift together the white whole what flour, all-purpose flour, cocoa powder, ground ginger, cinnamon, cloves, and nutmeg. (If you skip the sifting, the cocoa will be lumpy. It’s worth the extra step!)
- In the bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl, beat the butter and grated ginger until very light, about 4 minutes. Add the brown sugar, then beat until combined. Scrape down the bowl, add the molasses, and beat until incorporated.
- Place the baking soda in a small bowl. Top with 1 1/2 teaspoons of very hot water, then stir to dissolve. Set aside.
- Add half of the flour mixture to the butter mixture, then beat just until most of the flour disappears. Beat in the baking soda-water mixture, then scrape down the sides of the bowl. Add the remaining half of the flour mixture and beat just until the flour disappears. Mix in the chocolate chunks and any chocolate “dust,” switching to a wooden spoon if needed to ensure the chunks are evenly distributed. Turn the dough out onto a large piece of plastic wrap (I used two sheets stuck together at the edges to make it larger), then pat dough into a rough circle that is 1 inch thick. Seal the dough with the wrap. Refrigerate for 2 hours or up to 3 days.
- When ready to bake, preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Roll the dough into 1 1/2-inch balls (they will look quite large). Place on the baking sheets and refrigerate 20 minutes.
- Once the dough balls have chilled, roll them in granulated sugar and place them 2 inches apart on the baking sheets. Bake until the surfaces barely begin to crack, about 10 to 12 minutes. The cookies will look underdone. Let cool 5 minutes on the baking sheets, then transfer to a wire rack to continue cooling as long as you can stand the suspense. Enjoy!
Notes
- *It's an incredible flavor upgrade to grate your own nutmeg from whole nutmeg instead of buying preground. I use this zester to do it.
- Store leftover baked ginger molasses cookies in an airtight container at room temperature for 5 days, in the refrigerator for 7 days, or freeze for up to 3 months.
- Rolled, unbaked cookie dough balls can be frozen for up to 3 months. Allow to thaw in the refrigerator overnight, then bake as directed.
Nutrition Information
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Serving
1cookie
Calories
151kcal
(8%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
10mg
(3%)
Sodium
7mg
(0%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 151kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 7mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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