These cookies are unforgettable. A combination of fresh ground ginger, molasses, chunks of dark chocolate and a hint of espresso make these a sophisticated treat.
Not recommended for children - eat them yourself :)
- 1 1/2 cups all-purpose flour
- 1 tbsp unsweetened dutch-process cocoa powder
- 1 1/4 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup butter, softened
- 1 tbsp grated peeled fresh ginger
- 1/2 cup packed dark-brown sugar
- 1/4 cup unsulfured molasses
- 1 Tbsp finely ground coffee
- 1 tsp baking soda disolved in 1 1/2 tsp boiling water
- 7 ounces top-quality dark chocolate (80-85% cocoa) cut into 1/4" pieces
- 1/4 cup granulated sugar
- Sift flour, cocoa powder, ground coffee, and dry spices into a medium bowl
- Blend butter and fresh ginger with a mixer on medium speed until lightened (about 4 minutes). Add brown sugar and molasses; mix until combined.
- Mix in flour mixture in 2 batches, alternating with the baking soda mixture. Mix in chocolate chunks.
- Transfer dough to a piece of plastic wrap. Pat dough to about 1" thick; refrigerate until firm (2 hours, or overnight)
- Preheat conventional oven to 325 (or convection oven to 300). Line 2 baking sheets with parchment paper (or use a baking stone). Roll dough into 1 1/2" balls, roll in granulated sugar and space 2" apart.
- Bake until surface cracks slightly, 10-12 minutes. Let cool on sheets 4 minutes. Transfer to a wire rack and let cool completely.
|Amount Per Serving||%DV|
|Serving Size 15g|
|Recipe makes 24 servings|
|Calories from Fat 35||49%|
|Total Fat 3.93g||5%|
|Saturated Fat 2.45g||10%|
|Trans Fat 0.0g|
|Total Carbs 8.27g||2%|
|Dietary Fiber 0.3g||1%|