Chocolate Molasses Cookies
They’re nearly like a snickerdoodles and gingerbread love child… but with a touch of chocolatey goodness.
- 1.5 cups all-purpose flour ($0.23)
- 1.25 tsp ground ginger ($0.12)
- 1/4 tsp ground cloves ($0.02)
- 1/4 tsp ground nutmeg ($0.02)
- 1 Tbsp unsweetened cocoa powder ($0.04)
- 1 tsp baking powder ($0.02)
- 8 Tbsp butter (room temperature, $0.80)
- 1 Tbsp fresh grated ginger ($0.30)
- 1/2 cup brown sugar ($0.24)
- 1/2 cup molasses ($1.18)
- 4 oz. semi-sweet chocolate ($3.49)
- 1/4 cup granulated sugar ($0.04)
- Add the flour, ground ginger, cloves, nutmeg, cocoa powder, and baking powder to a bowl and stir until well combined.
- To a separate bowl, add the butter, fresh ginger, brown sugar, and molasses. Use a mixer to beat these ingredients together until light and creamy.
- Begin adding the flour mixture into the molasses mixture, ½ cup at a time, beating at low speed, until all of the flour mixture has been incorporated.
- Roughly chop the chocolate, then stir it into the cookie dough. Wrap the cookie dough in plastic, then refrigerate for at least one hour.
- When you're ready to bake the cookies, preheat the oven to 325ºF. Place the granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each of the quarters into six small pieces to make 24 total cookies.
- Roll each piece of cookie dough into a ball, then roll the dough ball in the granulated sugar to coat. Place the shaped cookies on a parchment-lined baking sheet, 12 per baking sheet.
- Bake the cookies for about 12 minutes in the 325ºF oven, or until they're slightly cracked on top. Transfer the cookies to a cooling rack. Enjoy warm or at room temperature.
At the end of the day, that’s going to be a matter of personal preference. I absolutely love keeping these in the freezer so I can take just one or two out at a time. If you don’t have fresh ginger on hand, use two teaspoons of dried ginger instead of the 1 ¼ tsp listed in the method below.
To a separate bowl, add the butter, fresh ginger, brown sugar, and molasses. Use a mixer to beat these elements together until light and creamy.
Begin adding the flour mixture into the molasses mixture, ½ cup at a time, beating at low speed, until all of the flour mixture has been incorporated. Email Me This Recipe Get this sent to your inbox, plus get new recipes from us every week!
Add 8 Tbsp room temperature butter, 1 Tbsp fresh grated ginger, ½ cup brown sugar, and ½ cup molasses to a separate bowl. Use a mixer to beat the wet components together until they are light and creamy. Begin mixing in the flour mixture at low speed, adding about ½ cup at a time, until all of it is incorporated.
Roll each piece into a ball, then roll the ball in the granulated sugar to coat.
