Description
Chocolatey, spicy, chewy, soft molasses cookies. Perfect cookie for fall baking! Chocolate and ginger belong together!
Ingredients
- 1-¾ cup Plus 2 Tablespoons, All-purpose Flour
- ½ cups Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- 1-¼ teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Ground Cloves
- ⅛ teaspoons Freshly Grated Nutmeg
- 1 cup Raw Cane Sugar, Plus Extra For Rolling
- ⅔ cups Melted Coconut Oil
- 2 Large Eggs
- ¼ cups Molasses
- ½ cups Crystallized Ginger And/or Dark Chocolate Chips (optional)
Preparation
In a large bowl, sift together dry ingredients and set aside.
In the bowl of your stand mixer, beat together sugar and oil until well combined. Add eggs, one at a time, scraping the bowl as necessary. Beat until very light and frothy, about 3–5 minutes. Add molasses and beat until well creamed.
Add flour in 3 additions, allowing flour to be well incorporated before the next addition. Mixture will be quite sticky, do not add more flour. If using add-ins (such as crystallized ginger and dark chocolate), fold them in now. Cover the bowl with plastic wrap and refrigerate for at least 30–45 minutes.
When ready to bake, preheat oven to 350ºF.
Form cookies in to large balls (roughly 2-tablespoon-sized) and roll in sugar. Place on a parchment-paper-lined baking tray and bake for 10–12 minutes (mine took 12). Cookies will appear underdone when baked. Allow to cool completely on the baking pan.
