Chocolate-Molasses Cookies
Published December 4, 2018
Con Poulos for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup/115 grams unsalted butter (1 stick)
1 tablespoon freshly grated ginger (optional)
1 ½ cups/190 grams all-purpose flour
½ cup/45 grams cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
⅓ cup/65 grams granulated sugar
½ cup/120 milliliters molasses
1 large egg
Sanding, Demerara or granulated sugar, for decoration
Nutritional analysis per serving
9 grams carbs; 11 milligrams cholesterol; 62 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 1 gram fiber; 67 milligrams sodium; 1 gram protein; 5 grams sugar
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?
These are delicious with the fresh ginger added - don’t skip that part. The sanding sugar makes them just glow and give them the littlest bit of crunch.
I ended up with 30 tasty morsels. How many did youse all end up with.
These are just gingerbread cookies! Couldn’t taste the chocolate at all.