12/03/2023
Soft and Chewy Chocolate Ginger Molasses Cookies
Yield: 24 -30 cookies
Prep Time: 25 minutes mins
Cook Time: 10 minutes mins
Total Time: 35 minutes mins
Ingredients
¾ cup (170 g) butter, melted
⅓ cup (71 g) packed light or dark brown sugar
⅓ cup (71 g) granulated sugar
⅓ cup (100 g) unsulphured molasses (not blackstrap molasses)
1 large egg
1 tablespoon finely grated fresh ginger (see note)
1 teaspoon vanilla extract
1 ½ cups (213 g) all-purpose flour
½ cup (43 g) natural, unsweetened or Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1 cup (170 g) 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 k**b 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 k**bs 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.
