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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Soft and Chewy Chocolate Ginger Molasses Cookies Recipe

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This recipe for Soft and Chewy Chocolate Ginger Molasses Cookies is from The Richmond School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup butter, melted
⅓ cup packed light or dark brown sugar
⅓ cup granulated sugar
⅓ cup unsulphured molasses (not blackstrap molasses)
1 large egg
1 tbsp. finely grated fresh ginger
1 tsp. vanilla extract
1 ½ cups all purpose flour
½ cup cocoa powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. salt
1 cup semisweet chocolate chips
Additional granulated sugar for rolling
Directions:
Directions:
1. In large bowl stir together the melted butter, brown sugar, granulated sugar and molasses until well-combined.
2. Add the egg, fresh ginger and vanilla, and stir until well combined.
3. Add the flour, cocoa powder, baking soda, cinnamon, ginger, and salt. Stir just until no dry streaks remain. Add the chocolate chips and stir until evenly combined (don't over mix)
4. Chill the dough for 1-2 hours or up to 24 hours.
5. Preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper; set aside.
6. Scoop the dough and roll into balls (about 2 tbsp per cookie). If the dough has been chilled for a long period of time, let it sit out of the fridge for 15-20 minutes until it is scoopable.
7. Roll each cookie dough ball in granulated sugar and place on the prepared baking sheets a couple inches apart.
8. Bake for 10-12 minutes until cracks form on the top and the edges are set but the cookies are still soft in the center.
9. Let cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cook completely.
Number Of Servings:
Number Of Servings:
24-30 cookies
Preparation Time:
Preparation Time:
25 mins

 

 

 

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