Chewy Chocolate-Molasses Cookies
Active time: 15 min. Total time: 40 min.
Yield: Makes about 20 cookies
Forget the holidays, you’re gonna want these cookies all winter long. Chewy nuggets of candied ginger, melt-in-your-mouth chocolate, and warm hints of molasses made this cookie a favorite in our test kitchen. To prevent overmixing the dough, fold in the chocolate—it’ll also produce a tougher cookie. To make these cookies look as good as they taste, reserve a few of the chocolate chunks to place on top of each cookie. That way, they won’t all get hidden in the dark dough.
- 1/2 cup (4 oz.) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1large egg
- 2 tablespoons unsulphured molasses
- 1 teaspoon vanilla extract
- 1 cup (about 4 1/4 oz.) plus 2 Tbsp. all-purpose flour
- 3 tablespoons finely chopped crystallized ginger
- 2 tablespoons unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 1/4 teaspoon ground ginger
- 1(4-oz.) semisweet chocolate bar, chopped into small chunks
How to Make It
Preheat oven to 350°F. Beat butter and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Add egg; beat until just combined. Beat in molasses and vanilla until smooth, about 1 minute.
Stir together flour, crystallized ginger, cocoa, baking soda, baking powder, cinnamon, salt, and ground ginger in a bowl. Gradually add flour mixture to butter mixture, beating on low speed until just combined, about 1 minute. Fold in chocolate chunks.
Scoop dough using a 1 1/2-inch cookie scoop. Arrange balls 2 inches apart on 2 baking sheets lined with parchment paper. Working in 2 batches, bake in preheated oven until cookie tops are crackly but cookies are still soft to the touch, 9 to 11 minutes. Let cool on baking sheets 5 minutes.
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