Soft and Chewy Chocolate Ginger Molasses Cookies

Soft and Chewy Chocolate Ginger Molasses Cookies puts butter, packed light or dark brown sugar and granulated sugar at the center of a cookie recipe and finishes in about 35 minutes, enough for 24 -30 cookies.

• Yield 24 -30 cookies
• Ready in 35 minutes
• Prep 25 minutes
• Cook 10 minutes

Ingredients

• 3/4 cup butter, melted
• 1/3 cup packed light or dark brown sugar
• 1/3 cup granulated sugar
• 1/3 cup unsulphured molasses (not blackstrap molasses)
• 1 large egg
• 1 tablespoon finely grated fresh ginger
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup natural, unsweetened or Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• Additional granulated sugar, for rolling

Instructions

1. In a large bowl stir together the melted butter, brown sugar, granulated sugar, and molasses until well-combined.
2. Add the egg, fresh ginger and vanilla, and stir until well-combined.
3. Add the flour, cocoa powder, baking soda, cinnamon, ginger, and salt. Stir just until no dry streaks remain. Add the chocolate chips and stir until evenly combined (don't over mix).
4. Chill the dough for 1-2 hours or up to 24 hours.
5. Preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper; set aside.
6. Scoop the dough and roll into balls (about 2 tablespoons per cookie - I use a #40 cookie scoop). If the dough has been chilled for a long period of time, let it sit out of the fridge for 15-20 minutes until it is scoopable.
7. Roll each cookie dough ball in granulated sugar and place on the prepared baking sheets a couple inches apart.
8. Bake for 10-12 minutes until cracks form on the top and the edges are set but the cookies are still soft in the center.
9. Let cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Let the center settle before you cut it, or the slices will slump.