Description
These Chocolate Molasses Cookies combine the rich flavors of molasses, ginger, and cocoa powder with chunks of semi-sweet chocolate, creating a chewy, spiced treat perfect for any occasion. Coated in granulated sugar and baked until slightly cracked on top, these cookies offer a delightful balance of sweetness and warmth.
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 and Coating
- 4 oz semi-sweet chocolate, roughly chopped
- 1/4 cup granulated sugar (for rolling)
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 grated ginger, brown sugar, and molasses. Use a mixer to beat these ingredients together until light and creamy.
- Incorporate Dry into Wet: Gradually add the flour mixture to the molasses mixture, ½ cup at a time, beating at low speed until all flour is incorporated.
- Add Chocolate: Stir the roughly chopped semi-sweet chocolate into the cookie dough. Wrap the dough in plastic wrap and refrigerate for at least one hour.
- Preheat Oven and Prepare Dough Balls: Preheat oven to 325ºF. Place granulated sugar in a small bowl. Divide dough into 24 equal pieces by first dividing into four quarters and then six pieces each.
- Shape and Coat Cookies: Roll each dough piece into a ball, then roll it in granulated sugar to coat. Place on parchment-lined baking sheets, 12 cookies per sheet.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until cookies are slightly cracked on top.
- Cool and Serve: Remove cookies from oven and transfer to a cooling rack. Enjoy them warm or at room temperature.
Notes
- For a deeper flavor, you can toast the spices slightly before adding to the flour mixture.
- If you prefer a softer cookie, slightly reduce baking time by 1-2 minutes.
- Chilling the dough is essential for easier handling and better texture in the finished cookies.
- Substitute semi-sweet chocolate with dark chocolate for a richer taste.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 13 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
