Chewy Chocolate Ginger Molasses Cookies

Chewy ginger molasses cookies are made even better by adding a little chocolate into the dough.

Thanksgiving is behind us which means our bellies are full and we are going to be eating leftovers all week. It also means our Christmas tree went up yesterday and the cats have already started chewing on the fake needles. But that also means it’s Christmas cookie season! As if I needed a reason to continue my onslaught of cookie recipes that I’ve already been sharing.

Ginger/gingerbread cookies are a very popular cookie this time of year but of course I had to shake things up a bit to draw you in so I added chocolate! Same magnificently chewy ginger molasses cookie but with a little cocoa powder added to the dough makes all the difference. Of course I also made ice cream sandwiches with them as well for one of my favorite thus far paired with dulce de leche ice cream from Indulgence Ice Cream – duh.

One year ago: Monthly Meal Plan: December

Two years ago: Buckeye Stuffed Chocolate Peanut Butter Cookie Cake

Four years ago: Hummingbird Cake

Five years ago: Caramel Frosted Pumpkin Mini Cakes

Six years ago: Arugula Pesto Pasta

Eight years ago: Caramel Apple Pie

CHEWY CHOCOLATE GINGER MOLASSES COOKIES

Makes about 2 dozen cookies

Ingredients:

2-1/4 cups all-purpose flour

2 Tbsp unsweetened cocoa powder

1-2 tsp instant espresso, to taste (optional)

1-1/2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp fine sea salt

1/4 tsp ground cloves

1-1/2 sticks (12 Tbsp) unsalted butter, cut into chunks, at room temperature

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 large egg yolk, room temperature

1/2 cup unsulfured molasses

1-1/2 tsp pure vanilla extract

Sugar, for rolling

Directions:

1. In a medium bowl, whisk together the flour, cocoa, espresso (if using), spices, baking soda, and salt.
2. In a large bowl with a hand mixer (or stand mixer fitted with the paddle attachment), beat the butter and sugars together on medium-low speed until light and fluffy, about 2 minutes. Add the yolk and beat until incorporated, then add the molasses and vanilla, beating until smooth.
3. Add the dry ingredients and on low speed, mix the dough until the flour is just incorporated.
4. Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours*.
5. Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line cookie sheets with parchment or silicone baking mats. Spoon some sugar into a wide shallow bowl.
6. For each cookie, mold a medium cookie scoop or spoonful of dough into a ball between your palms, then turn it in the sugar to coat and place on a baking sheet, leaving 2 inches between each ball of dough. Press to flatten to about 1/2-inch thick.
7. Bake the cookies for 10-12, rotating the top to bottom and front to back after 5 minutes. The cookies should be lightly set around the edges and softer in the center. Transfer the sheets to racks and let the cookies rest for 15 minutes before removing from pan and placing them on racks to cool completely.

*You can refrigerate the dough for up to 3 days.

Source: Adapted from Double-Ginger Molasses Cookies.