Ginger Molasses Cookies with Chocolate Chips

I’ve had my share of ginger molasses cookies over the years, especially around the holidays. But the introduction of chocolate chips is totally new to me. In hindsight, it seems like such a simple and obvious addition—chocolate chips. Yes. Of course. Why didn’t I think of that?

I was at a holiday party a few weeks ago when a friend walked up carrying a baking sheet of ginger molasses cookies with chocolate chips—straight from the oven. The cookies were warm. They were gooey. They were loaded with chocolate. And as my friend Claire helpfully pointed out, I soon had chocolate all over my face.

Don’t you think it’s time to make one more batch of holiday cookies?

Ginger Molasses Cookies with Chocolate Chips (adapted from Turntable Kitchen via Flour; makes 18 cookies)

1 1/2 sticks of unsalted butter, melted and cooled
3/4 cup of brown sugar
1/4 cup molasses
1 large egg
1 cup of all-purpose flour
1 cup of whole wheat pastry flour
1 teaspoon of baking soda
1 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/2 teaspoon of kosher salt
1/4 teaspoon of ground cloves
1 cup chocolate chips
Turbinado sugar, for coating the cookies

1. Combine butter, brown sugar, molasses and egg in a large bowl and beat with a mixer until combined.
2. Add the flours, baking soda, and spices to a medium bowl. Stir to combine, then sprinkle over the wet ingredients. Beat until just mixed. Stir in the chocolate chips.
3. Transfer dough to an airtight container and refrigerate for 3-4 hours, or overnight. You can store unbaked cookie dough in the fridge for up to one week.
4. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Scoop generous tablespoons of dough and roll into balls. Pour a few tablespoons of turbinado sugar in a small bowl and roll each ball of dough in sugar until fully coated. Place cookies about 2 inches apart on baking sheet.
5. Bake for 12-14 minutes, until the cookies are cracked on top but just barely set.
6. Transfer cookies to a wire rack to cool.

Category: Kristin's Kitchen One comment »

One Response to “Ginger Molasses Cookies with Chocolate Chips”

  1. Claire

    Those were so good! And, I am nothing if not helpful. ;)


Leave a Reply



Back to top