Thursday, November 7, 2019
Dark Chocolate-Ginger-Molasses Cookies | Dinner instant pot, Dinner forone, fish Dinner, breakfast for Dinner, Dinner videos, Dinner party, Dinner for kids, simple Dinner, Dinner meals, fast Dinner, Dinner ona budget, whole 30 Dinner, clean eating Dinner, gluten free Dinner, Dinner salad, Dinner potatoes, salmon Dinner, Christmas Dinner, Dinner pork, seafood Dinner, #Dinnerchickenrecipes, #Dinnertablesettings, #Dinnerglutenfree, #Dinnerhealthy, #Dinnereasyrecipes, #Dinnerglutenfree, #Dinnerglutenfree,
Dark Chocolate-Ginger-Molasses Cookies
Ingredients
- 2 tablespoons unsulphured molasses
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 3 ounces semisweet chocolate, chopped into small chunks
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa
- 1/2 cup unsalted butter, softened
- 1/2 cup lightly packed light brown sugar
- 1 large egg
- 3 tablespoons finely chopped crystallized ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
Instructions
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, and beat until just combined. Beat in molasses and vanilla.
Step 2
- Stir together flour, cocoa, crystallized ginger, baking soda, 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.
Step 3
- Shape dough into 30 (1 1/2-inch) balls (dough will be sticky). Place granulated sugar in a bowl; roll balls twice in granulated sugar. Arrange balls 2 inches apart on 2 baking sheets lined with parchment paper.
Step 4
- Working in 2 batches, bake in preheated oven until tops are crackly but cookies are still soft to the touch, 10 to 12 minutes. Cool on baking sheets 5 minutes. Transfer to wire racks; cool completely, about 30 minutes.
- Enjoy!
Recipes adapted from : halfbakedharvest.com