Triple-Ginger chocolate chunk Cookies

A half-cup of molasses give these chocolate cookies an original taste and texture.

  • PREP TIME: 30 minutes

  • BAKE TIME: 10 minutes

  • SERVINGS: Makes 24 cookies

INGREDIENTS

  • 2 cups plus 1 tablespoon all-purpose flour

  • 2 tsp baking soda

  • 1/2 tsp coarse salt

  • 1 tsp ground cinnamon

  • 1½ tsp ground ginger

  • ¼ tsp ground cloves

  • 1 Tbs cocoa powder, sifted

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temp

  • 2/3 cup light or dark brown sugar, packed

  • 1 tablespoon grated fresh ginger

  • 2 large egg yolks

  • ½ cup unsulphured molasses

  • 1 tsp vanilla extract

  • 1/3 cup candied ginger, coarsely chopped

  • 8 ounces dark chocolate chunks (chop a chocolate bar for the best results)

  • Granulated sugar for rolling

PREPARATION

  1. Whisk together flour, baking soda, salt, cinnamon, powdered ginger, cloves, and cocoa in a large bowl. Set aside.

  2. With a stand or hand mixer, cream together butter and brown sugar until light and fluffy, 2-3 minutes. Add fresh ginger and egg yolks and beat briefly to combine.

  3. Add molasses and vanilla. Beat briefly to combine. Add flour mixture. Mix until combined and no flour pockets remain. Stir in chocolate chunks and candied ginger.

  4. Chill dough until firm, at least 3 hours, or overnight.

  5. Place about 1/2 cup granulated sugar in a small bowl.

  6. Roll 1-1/2 ounce pieces (about the size of a golf ball) of cookie dough into balls and roll in the sugar. Place on cookie sheet 2 inches apart.Freeze for about 10 minutes while you heat your oven to 350°. Bake 10-12 minutes, rotating after 5 minutes, until beginning to crack and edges are just set. Do not overbake.

  7. Let cookies cool briefly on baking sheet then transfer to a cooling rack and cool completely.

Kris Mae Weissdessert, cookies11 Comments