I’ve been wanting to try a ginger spiced cookie with cocoa and chocolate chips, so today’s efforts turned out these, based on Baking Illustrated’s Molasses Spice Cookies.
Note: I used very black molasses and the end result was a fairly strong flavor. Use mild molasses if that’s not your thing! Also, I always substitute raw sugar or evaporated cane juice for granulated sugar.
1 1/2 c all-purpose flour
3/4 c cocoa (I used Dutch)
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/4 tsp cloves
1/4 tsp finely ground black pepper
1/4 tsp kosher salt
12 Tbsp soft butter
1/3 c packed dark brown sugar
1/3 c granulated sugar, plus 1/3 c for rolling
1 large egg yolk
1 tsp vanilla
1/2 c molasses
1 cup chocolate chips
1 tsp cinnamon
1. Preheat oven to 375
2. Whisk dry ingredients together in medium bowl.
3. In large bowl (with wooden spoon or electric mixer), beat butter with brown sugar and 1/3 cup granulated sugar at hight speed until fluffy and light. Add yolk and vanilla; beat until incorporated. Add molasses; beat until incorporated. Add flour mixture and beat just until mixed. Add chips.
4. Mix 1/3 c granulated sugar and 1 tsp cinnamon in shallow bowl. With damp hands, roll a heaping Tbsp of cookie dough into 1 1/2″ ball; roll in sugar mixture. Place 2″ apart on greased sheet (or silpat; I love mine!).
5. Bake about 11 minutes, till set but still soft. Don’t over bake!
Serve with cold milk. Your kids will beam and your husband will say, “This is fun! I like cookies and milk. I should sell these!”