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

Step 1

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. 

Step 2

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.

Step 3

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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