Ginger Molasses Cookies Chocolate (Print Version)
# Ingredients:
→ Cookie Ingredients
01 -
1 ½ cups all-purpose flour
02 -
¼ cup cocoa powder
03 -
1 teaspoon baking powder
04 -
½ teaspoon baking soda
05 -
2 teaspoons ground ginger
06 -
1 teaspoon ground cardamom
07 -
½ teaspoon ground cinnamon
08 -
¼ teaspoon salt
09 -
½ cup unsalted butter, at room temperature
10 -
½ cup granulated sugar, plus extra for rolling
11 -
⅓ cup packed light brown sugar
12 -
¼ cup mild molasses
13 -
1 large egg, at room temperature
14 -
1 teaspoon vanilla extract
→ To decorate
15 -
4 ounces dark chocolate, finely chopped
16 -
4 ounces white chocolate, finely chopped
17 -
crystallized ginger, finely chopped
18 -
festive sprinkles
# Instructions:
01 -
In a medium mixing bowl, add the flour, cocoa powder, baking powder, baking soda, ginger, cardamom, cinnamon, and salt. Whisk together and set aside.
02 -
In a large mixing bowl, add the butter and sugars. Beat with a handheld electric mixer until light and fluffy. Add the molasses, egg, and vanilla extract, then beat again until smooth.
03 -
Gradually add the dry ingredients to the wet ingredients. Beat on a low speed until just combined. Cover the bowl and refrigerate the dough for at least 1 hour or up to 48 hours.
04 -
When the dough has chilled, preheat the oven to 175°C (350°F) and line two large baking sheets with parchment paper.
05 -
Using a 1 ½ tablespoon measure, scoop the dough into balls and roll them in granulated sugar. Alternatively, you can weigh each dough ball to ensure uniform size at approximately 30g each. Place the dough balls on the baking sheets at least 2 inches apart.
06 -
Bake for 12 minutes or until the edges are set and the tops are crackly. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
07 -
Meanwhile, melt the dark and white chocolate separately.
08 -
Dip half of each cooled cookie into the melted chocolate. Place the cookies on parchment paper and, while the chocolate is still wet, decorate with chopped crystallized ginger and festive sprinkles as desired. Leave the chocolate to set before serving.
# Notes:
01 -
For the best flavor, let the dough chill for 48 hours before baking.
02 -
Weighing each dough ball ensures evenly sized cookies during baking.