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Chewy Chocolate Ginger Molasses Cookies

To get the best-looking crackle
to these cookies, make the dough
and chill it (portioned or not) for
at least 2 hours and then resist
the temptation to press the
cookies flat before baking. It’s
the slow melting and spreading
that develops the crackle
as the cookies bake.
SIMPLE
*
This recipe is the result of a personal quest. After popping into a small coffee shop in Toronto to warm
up on a frosty day, I was enticed to stay by the wondrous aroma of ginger, molasses and chocolate
baking. These ingredients were combined in an oversized cookie that was warm and gooey but not
overly sweet, and its intensity paired beautifully with my coffee. This is my version, which yields a smaller
cookie without sacrificing the pop of ginger and chocolate. I love these cookies—they were the first
recipe I played with for this book and I haven’t grown tired of them yet.

*
Makes about 30 cookies  • Prep Time: 15 minutes, plus chilling  • Cook Time: 10 to 12 minutes

¾ cup (175 g) unsalted butter,
melted and cooled
slightly
²⁄³ cup (140 g) packed dark
brown sugar
¹⁄³ cup (87 g) fancy molasses
1½ Tbsp (9 g) finely grated fresh
ginger
1 large egg
1½ cups (225 g) all-purpose flour
½ cup (60 g) Dutch process
cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp fine salt
1 cup (175 g) dark chocolate
chips
Granulated sugar, for rolling the
cookies
1. Whisk the melted butter, brown sugar and molasses in a large
bowl. Add the fresh ginger and egg and whisk in. In a separate
bowl, sift the flour, cocoa, baking soda, cinnamon, ground ginger,
nutmeg and salt and add these dry ingredients all at once to the
butter mixture. Using a spatula or wooden spoon, stir until evenly
combined (the mixture will be quite soft). Stir in the chocolate
chips. Cover and chill the dough for at least 2 hours or overnight.
2. Preheat the oven to 350°F (180°C) and line two baking trays
with parchment paper.
3. Use a small scoop or two teaspoons to portion spoonfuls of
cookie dough. Shape each into a ball and roll in the granulated
sugar to coat. Arrange the cookies on the baking trays, leaving
2 inches (5 cm) between them. Do not press the cookies flat.
Bake for 10 to 12 minutes until they crackle and feel set at the
edges when gently pressed with a spatula.
4. Let the cookies cool on the trays on a cooling rack for 10 minutes
before lifting them from the tray to the rack to cool completely.
The cookies will keep in an airtight container at room tempera-
ture for up to 3 days.

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