Chocolate-Molasses Cookies
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/115 grams unsalted butter (1 stick)
- 1tablespoon freshly grated ginger (optional)
- 1½cups/190 grams all-purpose flour
- ½cup/45 grams cocoa powder
- 2teaspoons baking soda
- 1teaspoon ground cinnamon
- 1teaspoon ground ginger
- 1teaspoon kosher salt
- ⅓cup/65 grams granulated sugar
- ½cup/120 milliliters molasses
- 1large egg
- Sanding, Demerara or granulated sugar, for decoration
Nutritional analysis per serving (40 servings)
62 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 1 gram protein; 67 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Step 2
Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
- Step 3
In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
- Step 4
In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
- Step 5
Using your hands, roll small balls of dough about the size of a quarter (dough will be soft — if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
- Step 6
Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.
- Cookies can be baked 2 days ahead, stored wrapped tightly at room temperature.
Private Notes
Comments
Why oh why do people have you melt butter in a pot on the stove? Just put the butter into the (microwave-safe) mixing bowl you're going to use for the rest of the wet ingredients and do 1 1/2 minutes on 50% power to melt your butter--then check, as you may need 15-30 seconds more. Let the butter cool a bit while you mix up the dry ingredients, then proceed with the recipe, just adding the wet ingredients to the butter. This technique saves you a dirty pot, and all of your butter gets used.
The two forms of ginger will complement each other. I'd even go a step further and add finely chopped candied ginger.
Alison Roman mentions fresh ginger in the description but the recipe calls for ground ginger. Any thoughts?
Mine turned out a bit too cakey for a cookie. I put them in the oven less than 8 minutes and they were a little gooey in the center and more much satisfying. I also had to put these in the fridge in order to handle the dough.
I reduced the salt to a scant 1/2 tsp and still felt the cookies were too salty. The salt overwhelmed the flavor of ginger, even with the fresh ginger. I won’t make these again
Oh dear! I substituted course almond flour for regular gluten flour and added an egg white for better bonding. I used salted butter. The dough was too soft so I added a little rice flour. I ended up with mud flavored salty thin cookies which in turn ended up in the bin!