Description
Deliciously rich chocolate molasses cookies with a blend of warm spices, semi-sweet chocolate chunks, and a perfect crackled top. These cookies combine the deep flavors of molasses and cocoa with fresh ginger and aromatic spices for a unique and comforting treat.
Ingredients
Scale
Dry Ingredients
- 1.5 cups all-purpose flour
- 1.25 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 Tbsp unsweetened cocoa powder
- 1 tsp baking powder
Wet Ingredients
- 8 Tbsp butter (room temperature)
- 1 Tbsp fresh grated ginger
- 1/2 cup brown sugar
- 1/2 cup molasses
Other
- 4 oz. semi-sweet chocolate, roughly chopped
- 1/4 cup granulated sugar
Instructions
- Combine Dry Ingredients: Add the flour, ground ginger, cloves, nutmeg, cocoa powder, and baking powder to a bowl and stir until well combined.
- Mix Wet Ingredients: In a separate bowl, add the butter, fresh ginger, brown sugar, and molasses. Use a mixer to beat these ingredients together until light and creamy.
- Combine Mixtures: Gradually add the flour mixture into the molasses mixture, ½ cup at a time, beating at low speed until all of the flour mixture has been incorporated into a smooth dough.
- Add Chocolate: Stir the roughly chopped semi-sweet chocolate into the cookie dough evenly.
- Chill Dough: Wrap the cookie dough in plastic wrap and refrigerate for at least one hour to firm up.
- Preheat Oven and Prepare Dough Balls: When ready to bake, preheat the oven to 325ºF. Place the granulated sugar in a small bowl. Divide the cookie dough into four equal parts, then divide each part into six pieces, making 24 pieces total.
- Shape and Coat Cookies: Roll each piece into a ball and coat it by rolling in granulated sugar. Arrange the cookies on a parchment-lined baking sheet, 12 per sheet.
- Bake: Bake the cookies at 325ºF for 12 minutes or until they develop a slight crackled top.
- Cool: Transfer the baked cookies to a cooling rack. They can be enjoyed warm or at room temperature.
Notes
- For stronger ginger flavor, increase fresh grated ginger slightly.
- Ensure butter is at room temperature for easier mixing.
- Refrigerating dough is essential for easier shaping and better texture.
- Use parchment paper or silicone mats to prevent sticking.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Molasses adds richness and depth but can be substituted with dark corn syrup for a milder flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
