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Chewy Chocolate Ginger-Molasses Cookies

Martha Bakes

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This recipe for chewy chocolate ginger-molasses cookies is from Martha Bakes (Mondays-Fridays at 5:30 p.m., 9:30 p.m. and 3:30 a.m. ET on Gusto).

A combination of fresh and ground ginger, molasses and chunks of semisweet chocolate make these sophisticated cookies take on an exciting edge.

Yield: 2 dozen

Ingredients

Cookies

  • 7 oz (200 g) best-quality semisweet chocolate
  • 1 tsp baking soda
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed dark-brown sugar
  • 1 tbsp freshly grated ginger
  • 1 1/2 cups plus 1 tbsp all-purpose flour
  • 1 tbsp cocoa powder
  • 1 1/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsulfured molasses
  • 1/4 cup granulated sugar

Directions

  1. Chop chocolate into 1/4-inch chunks; set aside. In a small bowl, dissolve baking soda in 1 1/2 tsp boiling water; set aside.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter with brown sugar until combined. Add fresh ginger and mix until combined. In a medium bowl, sift together flour, cocoa, ground ginger, cinnamon, cloves and nutmeg. Slowly add to butter mixture, mixing until well combined.
  3. Add baking soda mixture and molasses; mix to combine. Stir in chocolate; transfer to refrigerator. Refrigerate until firm, at least 2 hours.
  4. Preheat oven to 325F. Line two baking sheets with parchment paper.
  5. Using a 2-inch ice cream scoop, scoop dough onto baking sheet, 2 1/2 inches apart. Refrigerate 20 minutes. Roll dough balls in granulated sugar and return to baking sheets. Transfer to oven and bake until surfaces crack slightly, about 18 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
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