Gunnar says it’s the fresh ginger that makes this one a winner. Adapted from a recipe by the wonderful Anna Olson.
Chewy Chocolate Ginger Molasses Cookies
| ¾ c | butter, melted |
| ⅓ c | packed dark brown sugar |
| ⅓ c | granulated sugar, plus extra for rolling |
| ⅓ c | molasses |
| 1½ T | grated fresh ginger |
| 1 | large egg |
| 1t | vanilla extract |
| 1½ c | all-purpose flour |
| ½ c | cocoa powder |
| 1 t | baking soda |
| 1 t | cinnamon |
| 1 t | ginger |
| ½ t | fine sea salt |
| 1 c | chocolate chips or chopped nuts |
Whisk melted butter, sugars and molasses in a large bowl. Whisk in the fresh ginger, egg and vanilla. Sift the dry ingredients into the bowl and stir until combined (dough will be soft). Stir in the chocolate chips (or nuts). Chill the dough for at least 2 hours or overnight (overnight is better).
Preheat oven to 350° F. Grease 2 baking trays or line with parchment paper. Roll tablespoon-sized portions of dough into balls, then roll in granulated sugar to coat. Place on the baking trays, 2 inches apart. Bake 10 to 12 minutes, until they crinkle and feel set at the edges when gently pressed. Cool cookies on the trays for 10 minutes before removing. Keep at room temperature for up to four days—but they won’t last that long.
Alternative style: After rolling in sugar, flatten the cookies on the baking trays. This makes for a flatter, crisper cookie. Watch the time though, this style tends to bake faster.
Makes about 30 cookies.
Note: This recipe lends itself well to a gluten-free flour mix such as Bob’s Red Mill.