Chocolate Chip Molasses Cookies with Ginger
Chocolate Chip Molasses Cookies with Ginger
Chocolate chip molasses cookies with ginger are a wonderful cookie that, despite being mostly consumed during the holidays, are really a timeless bake that could be enjoyed during any season of the year. This cookie uses extra ginger in the form of ground ginger and crystallized ginger, the spice creating a nice backdrop for the rich dark chocolate chunks that contrast nicely to the spice.
The crystallized ginger is chewy and fun, adding a little extra zing to your bite! I love baking cookies, especially during a winter month when nothing sounds better than a warm mug of coffee and the flavors of chocolate and ginger What makes this chocolate chip molasses cookie recipe extra special is the sugar crust that forms when the cane sugar the dough is rolled in gets nice and crispy in the oven, creating a firm yet chewy finish. I hope you give these little treats a try!
Notes and Tips For Chocolate Chip Molasses Cookies with Ginger:
This recipe makes 15 Chocolate Ginger cookies. It will also make 9 large ones but be sure to flatten the dough into 1/4 inch thickness so that the bottom does not burn before the middle cooks.
Large granulated sugar is best for rolling the cookies in before baking. If you do not have that, it is not a crucial step and a dusting of powdered sugar after being removed from the oven looks just as pretty.
These ginger and chocolate cookies contain cocoa powder making it hard to tell when done. I recommend checking often and look for slight cracking along the top and the edges to be pulling away.
You do not need to chill the dough for these cookies. As long as your butter was not melted when combined with the sugar, the cookies can be baked directly after mixing the dough.
Common Questions For Chocolate Chip Molasses Cookies with Ginger:
What Does Molasses Do To Cookies?
When baking with molasses, the molasses adds moisture and sugar to your cookies. When there is more moisture, the cookies are a chewier texture.
Molasses and chocolate is one of my favorite flavors! The ginger also adds a nice spicy note that balances out the sweetness from the chocolate and molasses.
Why Don’t My Ginger Cookies Crackle On Top?
Crackly tops can happen when the sugar in the recipe bakes and hardens. You should see crackling on top of your cookies after 8-10 minutes in the oven.
Crackly tops are different than overbaking, which can result in a similar look but a very dry cookie. If you see your cookies pulling away from the cookie sheet with cracking at least on the edges, they are done!
Why Add Ginger To Chocolate Chip Molasses Cookies?
The ginger in both the powdered and crystallized form add a lot of flavor to the chocolate cookies. The crystallized ginger is a sugar coated ginger candy that adds chew and texture. Ginger and chocolate is one of my favorite flavor combinations and I know you will love it too!
The ginger paired with the chocolate chips in this recipe adds a lot of texture. The ginger is chewy, while the chocolate chips are sweet and not as chewy. It is a great combination that everyone will love.
Ingredients for Dark Chocolate and Dinger Cookies:
Recipe:
- 1 stick unsalted butter if you use salted, do not add extra salt in
- 1/3 cup white sugar The white sugar helps add crackly top to your cookies!
- 1/3 cup unsulphered molasses You can use any brand!
- 1 egg The egg helps bind the cookies
- 1 tsp vanilla vanilla adds flavor to your cookies
- 1 1/2 cup flour All purpose flour is great, you can also use whole wheat, or even gluten free flour.
- 2 Tbs cocoa powder Cocoa powder adds extra chocolate flavor!
- 1 tsp ginger powder powodered ginger adds spice, this is an optional add on but I highly recommend!
- 1/2 tsp cinnamon cinnamon goes really well with chocolate and ginger. It will even enhance the molasses flavor.
- 1/4 tsp cloves cloves are optional but add flavor!
- 1/2 tsp salt Salt balances all the sweetness in these cookies!
- 1/8 tsp baking soda if you are baking at sea level or close, you can use 1/4 tsp baking soda.
- 1 oz crystallized ginger This tastes best when you finely chop this.
- 1/2 cup chocolate chips Feel free to add more as you wish!
- 1/4 cup granulated cane sugar for topping and rolling the cookies before baking!
How To Make Chocolate Chip Molasses with Ginger :
Mix the Cookie Dough
Using a stand or electric mixer, cream the butter and white sugar.
Add in the egg, molasses, and vanilla and beat until smooth
In a separate bowl combine the flour, cocoa powder, spices, salt, and baking soda
Slowly combine the dry into the wet ingredients.
On a cutting board, cut your chocolate chips and ginger up into small pieces. (Note: this step is optional)
Add in the ginger and chocolate.
Transfer your dough to a bowl and cover in the fridge 1 hour or up to 24 hours.
Bake the Cookie Dough
When ready to bake, remove your dough from the fridge and preheat the oven to 350 F.
Pour the 1/4 granulated cane sugar into a bowl
Roll the dough into 1 inch balls and then flatten slightly so they become disks about 1/2 inch think. You can skip this step if you wish! It adds a little texture to the cookies but they still taste great if you leave the sugar off or do not have it.
Press the top and sides into the sugar and place onto a cookie sheet.
Continue this process until all your cookies are made.
Place in the oven and bake 8-10 minutes or until there is slight cracking and the edges begin to lift.
Equipment Needed:
Stand Mix or Handheld Mixer
Oven
Why I Love These Chocolate Chip Molasses Cookies:
I love these cookies for all the chocolate flavor they bring to the table! I love chocolate chip cookies and making them double chocolate makes them even more delicious.
The ginger is another reason to love these cookies, I usually do not eat ginger dessert except around the holidays so the ginger in these cookies is a good reminder it is my favorite time of year!