1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
1 cup sugar - 1 teaspoon
2 Tbsp unsweetened cocoa powder, sifted
1 large egg
1/4 cup molasses
1 3/4 cups flour
2 tsp baking soda
1/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg (freshly ground!)
1/4 tsp allspice
extra sugar for rolling
1. Set oven to 350F. Cream the butter, sugar, and cocoa powder
until creamy. Blend in the egg and molasses.
2. Whisk the flour, baking soda, and spices to together. Add to the
wet ingredients and blend just until combined. Don't over mix.
Scoop dough into small balls, I used my 1 1/2 inch diameter cookie
scoop, and roll them in the sugar to coat.
3. Set the dough on an ungreased cookie sheet ( you can line with a
silpat mat or parchment paper) at least 2 inches apart.
4. Bake for 8-10 minutes depending on size. They will look slightly
under done, but will firm up as they cool. Let the cookies cool for
10 minutes in the pan, then transfer to a rack.
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