Chewy Chocolate Ginger Molasses Cookies
Chewy Chocolate Ginger Molasses Cookies are old fashioned drop cookies with a perfect blend of ginger, molasses, cinnamon, cocoa, chocolate chips and more!
Ingredients
- 2 cups flour
- ¾ cup unsalted butter, room temperature
- ¾ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ¼ cup molasses
- ¾ teaspoon ginger, ground
- 1 tblsp unsweetened cocoa powder
- ½ teaspoon cloves, ground
- 1 teaspoon cinnamon, ground
- raw sugar - for rolling
- 6 oz. box white chocolate, chopped (optional)
Instructions
- Get out and measure your ingredients! It's time to make some amazing cookies!
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, cocoa and ginger.
- Make sure flour mixture is totally blended together. Set aside.
- In a large bowl, ideally with an electric mixer, if possible, beat the butter and granulated sugar together.
- I usually beat for between 2 and 3 minutes, until mixture is nice and creamy.
- Add the molasses and eggs and mix until combined, another 2-3 minutes.
- Slowly stir in the dry ingredients and mix until totally combined and incorporated.
- Chop chocolate into ¼-1/2 inch chunks, if using. Stir in chocolate pieces.
- Transfer to refrigerator and refrigerate until firm, at least 2 hours, if not overnight. Especially if you like a softer, chewier and thicker cookie.
- Preheat the oven to 350 degrees. Prepare a foil lined baking sheet with cooking spray or just use parchment paper. Set aside.
- Roll the dough into 1 ½ - 2 inch balls or any size you want. Using two fingers or a fork flatten the cookie so that is no thicker than ¾ of an inch and not wider than 2 inches. Just remember to adjust the baking time accordingly.
- Next, flip around the cookie dough rounds into the raw sugar and place on your prepared baking sheets. Space the cookies at least an inch or so apart.
- Bake for 14-16 minutes or until surfaces crack slightly.
- Allow to cool 5 minutes and then transfer to a wire rack to cool completely.
- These cookies stay soft and chewy in an airtight container for three days at room temperature. The baked cookies also freeze well in an airtight container for up to 3 months.
- Enjoy!
Video
Notes
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