Chocolate Molasses Cookies
Fresh from the oven, I kind of wanted to call these Ginger Chocolate Cookies, but once cooled, the chocolatey flavor started to shine and the wonderful warmth and chewiness from the molasses came out, so I guess we’ll go with the author Alison Roman's original name for them: Chocolate Molasses Cookies.
Whatever you call them, they’re scrumptious, bold in flavor and perfect for holiday cookie gifting, if you can bear to part with them. I might put them in a box with some Citrus Shortbread Cookies for a contrast of flavors and textures. ( I made them last year as part of my cookie gift box and they blew me away.)
Love chocolatey cookies? Check out these Chocolate Shortbread Cookies with Chocolate Chunks
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Photos by Daniel Marks
Chocolate Molasses Cookies Recipe:
Recipe:
https://cooking.nytimes.com/recipes/1019806-chocolate-molasses-cookies
Yield:
30-40 cookies depending on how big you make them cookies
Difficulty:
Easy
Equipment:
A cookie scoop is not required but really useful!
How I made them:
I used Dutch Process cocoa for added richness, included fresh ginger (it’s listed as optional but I don’t think it should be!), and experimented topping them with both white sanding sugar and Demerara sugar. Both look pretty, but the white sanding sugar obviously pops more than the more golden Demerara. So if that matters to you, I’d go with the white sparkling. Don’t skip the sugar topping, it gives the cookies added texture in your mouth too…a little crunch is always nice.
Photo by Daniel Marks
