Soft and Chewy Chocolate Ginger Molasses Cookies
User Reviews
4.9
117 reviews
Excellent
Soft and Chewy Chocolate Ginger Molasses Cookies
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- ¾ cup butter, melted
- ⅓ cup packed light or dark brown sugar
- ⅓ cup granulated sugar
- ⅓ cup unsulphured molasses (not blackstrap molasses)
- 1 large egg
- 1 tablespoon finely grated fresh ginger (see note)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup natural, unsweetened or Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- Additional granulated sugar, for rolling
Instructions
- In a large bowl stir together the melted butter, brown sugar, granulated sugar, and molasses until well-combined.
- Add the egg, fresh ginger and vanilla, and stir until well-combined.
- Add the flour, cocoa powder, baking soda, cinnamon, ginger, and salt. Stir just until no dry streaks remain. Add the chocolate chips and stir until evenly combined (don't over mix).
- Chill the dough for 1-2 hours or up to 24 hours.
- Preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper; set aside.
- Scoop the dough and roll into balls (about 2 tablespoons per cookie - I use a #40 cookie scoop). If the dough has been chilled for a long period of time, let it sit out of the fridge for 15-20 minutes until it is scoopable.
- Roll each cookie dough ball in granulated sugar and place on the prepared baking sheets a couple inches apart.
- Bake for 10-12 minutes until cracks form on the top and the edges are set but the cookies are still soft in the center.
- Let cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Notes
- Fresh Ginger: the fresh ginger in these cookies is phenomenal (don't be scared!). You'll want about a 1/2-inch knob of fresh ginger. It works best to freeze it (unpeeled) and then grate it (again, unpeeled), frozen, on the small holes of a box grater or on a rasp grater. I buy large knobs of ginger, cut them into 1/2- or 1-inch pieces and keep them in a ziploc bag in the freezer.
- If you have the frozen cubes of ginger on hand (I've seen them at Trader Joe's and other grocery stores), I *believe* they would work in this cookie recipe. Thaw the ginger before using.
- Ground Ginger: the recipe already calls for some ground ginger. I haven't tried subbing the fresh ginger out for ground, but if doing so, I'd recommend subbing in 1/4 to 1/2 teaspoon ground ginger for the fresh ginger.
Nutrition Information
Show Details
Serving
1 cookie
Calories
167kcal
(8%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Cholesterol
23mg
(8%)
Sodium
152mg
(6%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 24-30 cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 167kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 152mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
117 reviews
Excellent
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