COOKIES CHOCOLATE MOLASSES

Growing up, these cookies were called “chocolate gingersnaps,” but they aren’t like crunchy gingersnaps. They’re soft and chewy molasses cookies with warm spices and chunks of melty chocolate. These Chocolate Molasses Cookies make a cozy and warm cookie for winter. They pair well with hot cocoa or coffee, especially with my gingerbread creamer. The best part? The best part? They freeze well so that you can have a few in your freezer. You can then take one or two out to enjoy your afternoon tea or coffee. 🙂

These MOLASSES COOKIES ARE PERFECT FOR YOU

Molasses add a chewy texture to cookies and subtle sweetness with a rich, earthy flavor. These chocolate molasses cookies will be a great alternative to regular cookies that are too sweet. The sweetness is not too sweet, and the semi-sweet chocolate and warm spices give the cookies a little kick to counteract the sweetness. This flavor combination is divine!

WHAT KINDS OF MOLASSES CAN I USE?

These cookies were made with Grandma’s Original Molasses. Blackstrap Molasses can be used, but it has a stronger, more bitter taste and these cookies are not made with that type. It will still taste good. Maybe! It will all come down to personal preference.

HOW TO STORE CHOCOLATE MOLASSES COOKIES

After the cookies are completely cooled to room temperature, you can store them in an airtight container to prevent them from becoming stale. They can be kept at room temperature for approximately a week or frozen for three months. These cookies are great to keep in the freezer. I can only take one out at a given time. To make them extra soft and gooey, I microwave the frozen cookies for a few seconds.

CAN I SUBSTITUTE THE FRESH GINGER?

Although I think fresh ginger makes these cookies extra special for me, you can also substitute more ground ginger for it if necessary. You can substitute fresh ginger for the 1 1/4 tsp in the recipe below by using two teaspoons of dried ginger.

COOKIES CHOCOLATE MOLASSES

These unique molasses cookies have a sweet, chewy texture and are full of warm spices.

Prep time: 30 minutes

Cooking Time: 24 minutes

Refrigerate Time: 1 hr

Total Time: 1 hour 54 minutes

INGREDIENTS

  • 1.5 cups all-purpose flour ($0.23)
  • 1.25 tsp ground ginger ($0.12)
  • 1/4 tsp ground garlic ($0.02)
  • 1/4 tsp ground nutmeg ($0.02)
  • 1 Tbsp unsweetened chocolatea powder ($0.04)
  • 1 teaspoon baking powder ($0.02)
  • 8 Tbsp butter at room temperature ($0.80).
  • 1 Tbsp fresh grated Ginger ($0.30).
  • 1/2 cup brown sugar ($0.24)
  • 1/2 cup molasses ($1.18)
  • 4 oz. Semi-sweet chocolate (3.49)
  • 1/4 cup Granulated sugar ($0.04)

INSTRUCTIONS

  • Mix the flour, ground ginger and cloves, nutmeg and cocoa powder in a bowl. Stir until combined.
  • Combine the butter, fresh ginger, and brown sugar in a separate bowl. Use a mixer to combine these ingredients until they are light and creamy.
  • Mix the flour mixture with the molasses until it is well combined. Add 1/2 cup at the moment. Continue beating on low speed until the flour mixture is fully incorporated.
  • Chop the chocolate and then mix it into the cookie dough. Cover the cookie dough with plastic wrap and let it rest for at least an hour.
  • Preheat the oven to 325oF when you are ready to bake the cookies. In a small bowl, combine the granulated sugar and mix it. Divide the cookie dough into four equal-sized pieces. Then, divide each quarter into six pieces for 24 cookies.
  • Each piece of cookie dough should be rolled into a ball. Then, coat the dough with granulated sugar. Place the cookies in a circular pattern on a parchment-lined baking sheet.
  • Bake the cookies in the oven at 325oF for 12 minutes or until the tops are slightly cracked. Transfer the cookies onto a cooling rack. You can enjoy the cookies warm or at room temperature.

 

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