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Chocolate Molasses Cookies

When it’s raining outside or you just want to cozy up next to the fireplace with your sweetie and a cup of coffee, these are a perfect treat. These cookies are 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. We also recommend nibbling these alongside sips of any adult beverage that has a bitter forward profile, like a Sazerac, Negroni,  Boulevardier, or our Loony Manhattan.

Recipe by Allison Roman – New York Times Cooking Magazine

What You Need

  • ½ cup/115 grams unsalted butter (1 stick)
  • 1 tablespoon freshly grated ginger (optional)
  • 1 ½ cups/190 grams all-purpose flour
  • ½ cup/45 grams cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  •  cup/65 grams granulated sugar
  • ½ cup/120 milliliters molasses
  • 1 large egg
  •  Demerara or granulated sugar, for decoration

How to Make It

  1. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  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. In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger, and salt.
  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. 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. Bake until just puffed and baked through 6 to 8 minutes. Let cool completely before eating.

Grown-Up Coffee

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Avatar image: owl illustration

Published by Peace Coffee on May 6, 2020.

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