Description
Delicious cookies made with semisweet chocolate and warm spices like ginger and cinnamon, perfect for any occasion.
Ingredients
Scale
- 7 ounces good-quality semisweet chocolate (I used 70% dark)
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1 tablespoon unsweetened Dutch-process cocoa powder
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 8 tablespoons unsalted butter (1 stick)
- 1 tablespoon freshly grated ginger
- 1/4 teaspoon kosher salt
- 1/2 cup dark brown sugar (packed)
- 1/4 cup unsulfured molasses (NOT blackstrap)
- 1 1/2 teaspoons baking soda
- 1/4 cup granulated sugar
Instructions
- Chop chocolate into rough 1/4-inch chunks (I like to use a serrated knife for maximum chunkiness).
- In a medium bowl, sift together the flour, cocoa powder, ground ginger, cinnamon, cloves, and nutmeg.
- In the bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl, beat the butter, grated ginger, and salt until very light, about 4 minutes.
- Add the brown sugar, then beat until combined. Scrape down the bowl, add the molasses, and beat until incorporated.
- Place the baking soda in a small bowl. Top with 1 1/2 teaspoons of very hot water, then stir to dissolve. Set aside.
- Add half of the flour mixture to the butter mixture, then beat just until most of the flour disappears.
- Beat in the baking soda-water mixture, then scrape down the sides of the bowl. Add the remaining half of the flour mixture and beat just until the flour disappears.
- Mix in the chocolate chunks and any chocolate “dust,” switching to a wooden spoon if needed to ensure the chunks are evenly distributed.
- Turn the dough out onto a large piece of plastic wrap, then pat dough into a rough circle that is 1 inch thick. Seal the dough with the wrap. Refrigerate for 2 hours or up to 3 days.
- When ready to bake, preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Roll the dough into 1 1/2-inch balls and place them on the baking sheets.
- Refrigerate for 20 minutes.
- Roll the chilled dough balls in granulated sugar and place them 2 inches apart on the baking sheets.
- Bake until the surfaces barely begin to crack, about 10 to 12 minutes. The cookies will look underdone. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to continue cooling.
Notes
- These cookies taste better once they’ve fully cooled and set.
- If you skip the sifting, the cocoa will be lumpy, so it’s worth the extra step!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg