Description
Delight in these rich and chewy Chocolate Molasses Cookies, infused with warm spices and chunks of semi-sweet chocolate. Perfectly sweetened with brown sugar and deep molasses flavor, these cookies are rolled in granulated sugar for a slightly crisp exterior and a tender, fudgy center.
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
Add-ins
- 4 oz. semi-sweet chocolate, roughly chopped
Topping
- 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.
- Prepare Wet Mixture: In a separate bowl, add the butter, fresh grated ginger, brown sugar, and molasses. Use a mixer to beat these ingredients together until light and creamy.
- Mix Dough: Gradually add the dry flour mixture into the molasses mixture, half a cup at a time, beating at low speed until fully incorporated.
- Add Chocolate: Stir the roughly chopped semi-sweet chocolate into the cookie dough. Wrap the dough tightly in plastic wrap and refrigerate for at least one hour to firm up.
- Preheat Oven and Prepare Dough Balls: When ready, preheat the oven to 325ºF. Pour the granulated sugar into a small bowl. Divide the chilled dough into 24 equal pieces. Roll each piece into a ball, then roll it in the granulated sugar to coat.
- Arrange and Bake: Place the coated dough balls 12 per parchment-lined baking sheet. Bake for about 12 minutes or until the tops are slightly cracked but still soft.
- Cool and Serve: Transfer the cookies to a cooling rack. Enjoy them warm or at room temperature for the best flavor and texture.
Notes
- For a more intense ginger flavor, increase the fresh grated ginger to 1.5 tablespoons.
- Chilling the dough longer, up to 24 hours, enhances the flavor and texture.
- You can substitute semi-sweet chocolate with dark chocolate for a richer taste.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Use parchment paper on baking sheets to prevent sticking and ensure even baking.
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: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
