Gunnar says it’s the fresh ginger that makes this one a winner. Adapted from a recipe by the wonderful Anna Olsen.
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 thechocolate chips or nuts nuts. Chill 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. Portion 1 tablespoon of dough and shape into a ball. Repeat. Roll each cookie in granulated sugar to coat and 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.
Makes about 30 cookies.