Chocolate-Molasses Cookies

Chocolate-Molasses Cookies

All you need to shape this dead simple dough are your hands (and maybe a helper or two). Decidedly more “grown up” in flavor — both the molasses and cocoa give bitter notes that play off the spiciness of the fresh ginger — the cookies are tiny in size by design to complement their intensity. For rolling, any coarse decorative sugar works, as would Demerara or an unrefined sugar.
  • Total:
  • Serves: 40 persons

Ingredients

Instructions

  1. Step 1

    Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. Step 2

    Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
  3. Step 3

    In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
  4. Step 4

    In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
  5. Step 5

    Using your hands, roll small balls of dough about the size of a quarter (dough will be soft — if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
  6. Step 6

    Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.