Soft and Chewy Chocolate Ginger Molasses Cookies
User Reviews
4.9
Soft and Chewy Chocolate Ginger Molasses Cookies
Description
This cookie recipe combines warm spices with chocolate for a cozy treat. Melted butter mingles with molasses and sugars to form a dense dough enriched with fresh grated ginger, which adds a zesty brightness alongside the ground spices. Cocoa powder deepens the chocolate flavor, complemented by semisweet chocolate chips throughout.
The dough is chilled for at least an hour, which helps maintain shape and enhances flavor melding. Before baking, dough balls are rolled in granulated sugar to create a subtle crunch on the outside while keeping the inside soft and chewy. Cookies bake until cracks form on top with edges set but moist interiors.
These cookies make a thoughtful seasonal snack or dessert, offering a blend of spice and chocolate uncommon in typical treats. The fresh ginger provides a distinct note that works well for bakers interested in layered flavors.
Using fresh ginger grated directly from frozen pieces ensures a noticeable fresh spice element, but ground ginger is included for background warmth. The recipe suggests letting long-chilled dough warm slightly before scooping for easier handling.
Ingredients
- ¾ cup butter melted
- ⅓ cup light brown sugar or dark brown sugar, packed
- ⅓ cup granulated sugar
- ⅓ cup molasses unsulphured; not blackstrap
- 1 large egg
- 1 tablespoon ginger finely grated, fresh
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder natural, unsweetened or Dutch-process
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- granulated sugar additional, 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
- Freeze fresh ginger unpeeled and grate while still frozen for easier preparation and better texture.
- If using frozen ginger cubes from the store, thaw before grating to approximate fresh ginger flavor.
- Chill dough at least 1 hour to control spreading; dough chilled longer may need a short warming to scoop easily.
- Ground ginger complements but does not replace the fresh ginger, which provides a sharper spice note.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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