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Chewy Chocolate Ginger-Molasses Cookies

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

  • yield: Makes 2 dozen

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Ingredients

  • 7 ounces best-quality semisweet chocolate
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed dark-brown sugar
  • 1 tablespoon freshly grated ginger
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsulfured molasses
  • 1/4 cup granulated sugar

Directions

  1. Step 1

    Chop chocolate into 1/4-inch chunks; set aside. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water; set aside.

  2. Step 2

    In the bowl of an electric mixer, fitted with the paddle attachment, beat butter with brown sugar until combined. Add fresh ginger and mix until combined. In a medium bowl, sift together flour, cocoa, ground ginger, cinnamon, cloves, and nutmeg. Slowly add to butter mixture, mixing until well combined.

  3. Step 3

    Add baking soda mixture and molasses; mix to combine. Stir in chocolate; Transfer to refrigerator. Refrigerate until firm, at least 2 hours.

  4. Step 4

    Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

  5. Step 5

    Using a 2-inch ice cream scoop, scoop dough onto baking sheet, 2 1/2 inches apart. Refrigerate 20 minutes. Roll dough balls in granulated sugar and return to baking sheets. Transfer to oven and bake until surfaces crack slightly, about 18 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

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Reviews (1)

  • 16 Dec, 2012

    After the first time I made these I've gotten asked to make them at least every couple of months. Everyone asks for the recipe. Definitely one of my favorite cookies. They come out best with either Valrhona or Michel Cluizel chocolate.