Do you know what’s better than the spicy goodness of ginger molasses cookies? Double chocolate ginger molasses cookies. We’re talking some major upping of your holiday cookie making game. Seriously.
Ginger molasses cookies are so indicative of the holiday season and winter festivities for us. There is something about baking with ginger, cinnamon, and cloves that puts us in the holiday spirit!
When you add chocolate to the mix we’re sold. It’s really a win-win situation if you can’t decide what to bake. Something buttery and spicy or rich and chocolatey? We took the decision making completely out of the equation, because honestly, who wants to compromise?
We came across this recipe through attending a Moroccan cooking class at a local cooking school here in Victoria. At the end of the class the chef, Heidi Fink, was handing out a variety of recipe cards and we could not resist scooping this one up!
These cookies get their spicy ginger flavour from the addition of two types of ginger- fresh and ground ginger. It doesn’t overwhelm the chocolate though, it just adds a nice heat! If you’ve ever made Mexican hot chocolate or had chocolate with chili in it you know that spicy heat and chocolate are a match made in heaven!
The molasses makes these feel like a holiday cookie, and rolling them in sugar before they’re baked gives them a sparkly finish that will look great on any holiday cookie plate. If you’re looking for a recipe that is a twist on an old favourite, this is the perfect cookie for you. Crispy on the out side, chewy and soft on the inside, and full of the rich, spicy flavours of the holidays, these are sure to be a new holiday favourite!
Double Chocolate Ginger Molasses Cookies
1 1/4 cups plus 3 tablespoons (180 g) all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon flaky salt
3 tablespoons (19 g) Dutch-processed cocoa
1/2 cup (115 g) salted butter
1 heaping teaspoon (10 g) finely minced ginger (we used the prepared stuff from a jar)
1/2 cup (106 g) packed dark brown sugar
1/2 cup (162 g) fancy molasses
1 teaspoon baking soda
1 1/2 teaspoons very hot water
3/4 cup to 1 cup semi-sweet chocolate chips
granulated sugar for rolling
- In a medium bowl, sift together the flour, spices, salt, and cocoa powder
- In a large bowl, beat together the butter, fresh ginger, and brown sugar until light and fluffy. Add the molasses and beat well to combine.
- In a small bowl, mix together the baking soda and the hot water.
- Stir half of the flour mixture into the sugar/butter mixture, then beat in the dissolved baking soda. Stir in the remaining dry ingredients. Gently mix in the chocolate chips, the cover your bowl with plastic wrap and refrigerate for at least 2 hours.
- Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper or a silpat.
- Roll the dough into 1-1.5 inch balls, then roll each ball in granulated sugar making sure to cover them completely. Place the dough balls 2 inches apart on the prepared baking sheets. Transfer to the oven and bake until the surfaces of the cookies crack, about 10-12 minutes. Let cool on 5 minutes on the tray then move to a wire rack to cool completely. Enjoy!
Inspired by a recipe created by this chef!