Fiery with ginger and deep with molasses, these spiced cookies are dark and fragrant. Laced with fresh ginger and studded with bittersweet chocolate, the chocolate turns molten in the oven, then settles into soft, glossy pockets as the cookies cool. I love the contrast of heat and spice with the depth of dark chocolate.
Ingredients You’ll Need For These Ginger Molasses Cookies
All-purpose flour. I use Hayden Flour Mills All-Purpose Sonora — soft and fragrant.
Baking soda. The leavener for these cookies.
Spices. A blend of ginger, cinnamon, and clove for a warm, cozy flavor.
Salt. Just enough to balance the sweetness and deepen the spices.
Butter. Unsalted and at room temperature.
Granulated sugar. For sweetness and structure.
Dark brown sugar. For moisture and a deeper molasses note.
Fresh ginger. Grated and fiery.
Molasses. For sweetness and depth.
Egg. Large and at room temperature — it binds the dough and adds richness.
Chocolate. Dark chocolate for richness; white chocolate if you want something sweeter and creamier.
Ginger Molasses Chocolate Chip Cookies
Ingredients
2½ cups (300 g) all-purpose flour
2 teaspoons baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
¾ cup (185 g) unsalted butter
¾ cup (150 g) granulated sugar
¼ cup (50 g) dark brown sugar
1 teaspoon freshly grated ginger
¼ cup (85 g) molasses
1 large egg
⅔ cup (100 g) chopped dark chocolate
(or white chocolate, for a sweeter, creamier cookie)
For rolling
½ cup (100 g) granulated sugar
⅛ teaspoon ground cinnamon
Pinch of ground ginger
Instructions
- In a medium-size bowl, whisk together the flour, baking soda, salt and spices. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars and molasses until creamy, about 2 minutes.
- Add the egg and beat until combined. Turn the speed to low and add the dry ingredients and mix until almost incorporated, mix in the chocolate chunks.
- Transfer the dough to the fridge for 20-30 minutes to firm up. Then scoop and roll the cookies into heaping tablespoon balls, about 35g each. Roll the balls in sugar and return to the fridge for 2 hours or overnight.
- Preheat the oven to 350. Line a few baking sheets with parchment paper. Place 6-8 cookies on each sheet. Bake for 8-10 minute
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