Name: Chocolate Ginger Molasses Cookie
Yield: Yield: about 36 Cookies
Cuisine: United States
Ingredients: 1¼ cups confectioners’ sugar; ½ cup firmly packed dark brown sugar; ⅓ cup vegetable shortening; 1 large egg white; ½ cup molasses; 1 teaspoon fresh lemon juice; ½ teaspoon baking powder; 2 teaspoons ground cinnamon; 1 tablespoon baking soda; 1 teaspoon ground cloves; 5 tablespoons unsalted butter, softened; 1 teaspoon salt; 1 large egg, at room temperature; 1 tablespoon ground ginger; 3¼ cups all-purpose flour, plus more for dusting; ⅓ cup dark unsweetened cocoa powder (like Valrhona); 2 ounces bittersweet chocolate, melted and cooled

Preparation info

Yield: about
36
Cookies

Difficulty
Medium

Appears in

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

About

This version of the classic ginger molasses cookie is given a baked makeover, replete with chocolate, larger than should be allowed, and toothsome. I assure you it deserves a spot on your list of rotating recipes.

Ingredients

For the Molasses Cookies

3¼ cups all-purpose flour, plus more for dusting
⅓ cup dark unsweetened cocoa powder (like Valrhona)

Method

Make the Molasses Cookies

In a medium bowl, whisk the flour with the cocoa powder, ginger, cinnamon, cloves, baking soda, baking powder, and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the softened butter with the shortening at medium speed until the mixture is smooth, about 30 seconds. Add the sugar and beat until fluffy, about 2 minutes.

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