Double Ginger Molasses Cookies belong to the chewy-molasses-cookie family, but they have so much flavor and so many surprises that they transcend the familiar. For starters, there’s both crystallized ginger and powdered ginger, lots of chopped dark chocolate and an optional bit of instant espresso too.

DOUBLE GINGER MOLASSES COOKIES

Cookies are always a weakness of mine when I am pregnant and this time around has been no exception. I love all kinds of cookies from these Loaded Oatmeal Cookies to Sea Salt Chocolate Chip Cookies to Whole Wheat Oatmeal Cookies. But then I baked a big batch of these Double Ginger Molasses Cookies recently and I think I have a new favorite to add to the list.

These Double Ginger Molasses Cookies are different than the typical cookies I make, but that is why I love them so much. It is nice to change things up and live on the edge, right? 😉 I am a huge fan of ginger snaps and anything using ginger, so when I saw this recipe I knew I would love it. If you are also a part of that ginger loving bandwagon you have to give these a try. You also can’t go wrong with the chocolate, espresso and molasses combination.

They also turned out soft and fluffy, which I loved. I highly suggest eating one when they are warm with a cup of coffee. Heavenly!

Today I am excited to be partnering with OXO   and their Bake a Difference with OXO for Cookies for Kids’ Cancer and Dorie Greenspan campaign to bring you these Double Ginger Molasses Cookies.  They donate $100 to Cookies for Kids’ Cancer for each blog post (up to our $100,000 commitment)  and when I heard this I knew I had to jump in and help out. While I get to help out a great cause, I also get to share this delicious recipe for Double Ginger Molasses Cookies. You can’t go wrong with any of that! Don’t you just love the sound of crystallized ginger, chopped dark chocolate and an optional bit of espresso? Well that makes up these chewy molasses cookies.

They are such a treat!

 

 

This recipe is easy to make and I was lucky enough to get to test out some of OXO’s products, which I always love. The  Non-Stick Pro 12 Cup Muffin Pan, Medium Cookie Scoop and Medium Silicone Spatula were a great help when making these cookies. For Dorie’s recipe she uses the muffin tin to bake the cookies in, which is such a great idea. It keeps them all separate and helps create a soft, fluffy cookie.

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Double Ginger Molasses Cookies

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

These Double Ginger Molasses Cookies belong to the chewy-molasses-cookie family, but they have so much flavor and so many surprises that they transcend the familiar. For starters, there’s both crystallized ginger and powdered ginger, lots of chopped dark chocolate and an optional bit of instant espresso too, which i tacked onto the recipe because i’m an incorrigible tinkerer.

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Ingredients

• 2 1/4 cups all-purpose flour
• 2 Tablespoons unsweetened cocoa powder
• 1 to 2 teaspoons instant espresso, to taste (optional)
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, cut into chunks, at room temperature
• 1/3 cup sugar
• 1/3 cup packed light brown sugar
• 1 large egg yolk, at room temperature
• 1/2 cup unsulfured molasses
• 1 1/2 teaspoons pure vanilla extract
• 1/3 cup chopped crystallized ginger or 2 tablespoons minced fresh ginger mixed with 2 teaspoons sugar
• 7 ounces semisweet or bittersweet chocolate, chopped chip-size
• Sugar, for rolling

Instructions

1. Whisk the flour, cocoa, espresso (if using), spices, baking soda and salt together. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium-low speed for about 3 minutes, scraping the bowl as needed, until fully blended.
2. Add the yolk and beat for 1 minute, then add the molasses and vanilla, beating until smooth. Turn off the mixer, add the dry ingredients all at once and pulse the mixer until the risk of flying flour passes.
3. Working on low speed, mix the dough until the flour is almost but not completely incorporated. Add the crystallized ginger (or the sugared fresh ginger) and chocolate and mix until the dry ingredients disappear into the dough and the ginger and chocolate are evenly distributed. If you’ve got bits of dry ingredients on the bottom of the bowl, mix them in with a flexible spatula.
4. Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours.

GETTING READY TO BAKE:

1. Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Butter or spray regular muffin tins or, if making free-form cookies, line two baking sheets with parchment paper or silicone baking mats.
2. Have a medium cookie scoop at hand. Alternatively, you can use a rounded tablespoonful of dough for each cookie. If you’re using tins, find a jar or glass that fits into them and can be used to flatten the dough; cover the bottom in plastic wrap. Spoon some sugar into a wide shallow bowl.
3. For each cookie, mold a scoop or spoonful of dough into a ball between your palms, then turn it in the sugar to coat and put in a muffin cup or on a baking sheet, leaving 2 inches between each ball of dough. If using tins, use the jar or glass to flatten each ball until it almost reaches the sides of the cup. If it’s free- form, press to flatten to about 1/2 inch thick.
4. Bake the cookies for about 13 minutes, rotating the tins or sheets top to bottom and front to back after 7 minutes. The cookies should be lightly set around the edges and softer in the center. Transfer the tins or sheets to racks and let the cookies rest for 15 minutes before unmolding them and/or placing them on racks to cool completely.
5. If you’re baking in batches, make certain to start with cool tins or baking sheets.

Notes

You can refrigerate the dough for up to 3 days. You can also scoop out the dough, shape into balls and freeze the balls on baking sheets; when they’re firm, pack them airtight and keep frozen
for up to 2 months. Remove the dough from the freezer and let the balls sit at room temperature for at least 15 minutes, then roll in sugar and bake. The baked cookies can be kept in a sealed container at room temperature for up to 4 days. They’ll get a little drier and a little less chewy, but that will make them even better for dunking.

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Today’s post is sponsored by OXO for Cookies for Kids’ Cancer and Dorie Greenspan. As always, opinions are 100% my own. Thanks for supporting the brands that allow me to create new recipes.