Irresistible Double Ginger Molasses Cookies: Chewy, Spicy, and Chocolaty Perfection
Prepare to embark on a culinary journey that takes the beloved chewy molasses cookie to an entirely new dimension. Our Double Ginger Molasses Cookies are far from your average treat, brimming with layers of flavor and delightful surprises that elevate them beyond the familiar. We’re talking about a symphony of both vibrant crystallized ginger and aromatic powdered ginger, generous chunks of rich dark chocolate, and an optional, yet highly recommended, whisper of instant espresso for an unexpected depth. These cookies aren’t just a dessert; they’re an experience waiting to happen.
Why These Double Ginger Molasses Cookies Will Become Your New Favorite
As a passionate baker and cookie enthusiast, I can confidently say that cookies hold a special place in my heart, especially during certain times in life (pregnancy cravings, anyone?). From classic Loaded Oatmeal Cookies to the sophisticated crunch of Sea Salt Chocolate Chip Cookies and wholesome Whole Wheat Oatmeal Cookies, my love for these sweet treats knows no bounds. However, a recent baking session with these incredible Double Ginger Molasses Cookies has crowned a new champion in my cookie collection. They are truly unlike any molasses cookie you’ve tried before, offering a unique profile that’s both comforting and exciting.
What makes these Double Ginger Molasses Cookies so exceptional? It’s the thoughtful combination of ingredients that creates a multi-dimensional flavor and texture. Unlike traditional ginger snaps or basic molasses cookies, this recipe introduces a dynamic duo of ginger: the warm, earthy spice of ground ginger and the delightful, chewy bursts of crystallized ginger. This “double ginger” effect provides an intense, layered ginger flavor that is both soothing and invigorating. Beyond the ginger, the addition of chopped dark chocolate provides a welcome contrast, cutting through the sweetness with its rich, slightly bitter notes. And for those who appreciate an extra layer of complexity, a touch of instant espresso powder amplifies the chocolate and molasses, deepening the overall warmth and richness without making the cookies taste distinctly like coffee.
The texture of these cookies is equally remarkable. They bake up incredibly soft and fluffy on the inside, with perfectly chewy edges and a slight crispness from the sugar coating. Imagine biting into a cookie that’s yielding and tender, yet offers delightful resistance with every chew. The combination of ingredients ensures they remain moist and flavorful, making them absolutely heavenly, especially when enjoyed warm with a steaming cup of coffee or a cold glass of milk. It’s a delightful deviation from the norm, proving that sometimes, living a little on the edge with your baking can lead to the most delicious discoveries.
Bake a Difference: Supporting a Noble Cause with OXO and Dorie Greenspan
Beyond the sheer joy of creating these delectable cookies, I’m thrilled to share that this recipe comes with a heartwarming story. Today, I’m honored to be collaborating with OXO and their impactful “Bake a Difference with OXO for Cookies for Kids’ Cancer and Dorie Greenspan” campaign. This initiative is more than just about baking; it’s about making a tangible impact on the lives of children bravely battling pediatric cancer. OXO generously donates $100 for each blog post like this one (contributing up to their remarkable $100,000 commitment!) to Cookies for Kids’ Cancer. When I learned about this incredible opportunity to contribute to such a vital cause, I didn’t hesitate to jump in. It’s truly a win-win: I get to share a fantastic recipe for these extraordinary Double Ginger Molasses Cookies, and together, we help fund critical research for pediatric cancer. The thought of crystallized ginger, chopped dark chocolate, and a hint of espresso coming together for a good cause makes these chewy molasses cookies even sweeter.
For those unfamiliar with Cookies for Kids’ Cancer, it’s an organization founded by two dedicated OXO employees, inspired by their son Liam’s valiant battle with pediatric cancer. This devastating disease tragically claims more children’s lives in the US than any other. Cookies for Kids’ Cancer provides invaluable inspiration and support, making it easy for anyone to get involved in fundraising efforts aimed at finding a cure. The commitment from OXO, who regard their employees as family, stems from the deep impact Liam’s diagnosis had on them. Their consistent support, pledging up to $100,000 annually, highlights their dedication.
Inspired by a Master: Dorie Greenspan and Essential OXO Tools
This year’s “Bake a Difference” campaign draws inspiration from none other than Dorie Greenspan, a culinary legend and her latest masterpiece, Dorie’s Cookies. This comprehensive cookie cookbook features over 200 recipes, ranging from cherished classics to innovative brownies and even savory cookies – truly a treasure trove for any cookie lover! This particular recipe for Double Ginger Molasses Cookies is a testament to Dorie’s genius, offering an innovative approach that ensures a perfectly soft and fluffy cookie every time.
Making these cookies is a straightforward process, made even easier and more enjoyable with the right tools. I was fortunate enough to test out some fantastic OXO products that proved invaluable in bringing these cookies to life. The Non-Stick Pro 12 Cup Muffin Pan, Medium Cookie Scoop, and Medium Silicone Spatula were truly indispensable. Dorie’s brilliant idea of baking these cookies in muffin tins is a game-changer. This method ensures each cookie is perfectly separated, allowing it to bake evenly and achieve that coveted soft, fluffy interior and wonderfully chewy texture.
Crafting Your Perfect Batch: Ingredients for Double Ginger Molasses Cookies
To create these outstanding cookies, you’ll need a few key components that work in harmony to deliver their unique flavor and texture profile. The foundation begins with a blend of all-purpose flour, unsweetened cocoa powder, and the star spices: ground ginger, cinnamon, and cloves, all balanced with a touch of baking soda and sea salt. The cocoa and espresso (if you choose to include it) aren’t just for flavor; they also contribute to the beautiful dark hue and deep complexity of the cookies.
For the wet ingredients, we’ll use unsalted butter at room temperature, a combination of granulated sugar and packed light brown sugar for sweetness and moisture, a single large egg yolk for richness and tenderness, and, of course, unsulfured molasses, which is crucial for that distinct molasses flavor and chewy texture. Vanilla extract rounds out these flavors, adding a comforting aroma.
The secret weapons, however, are the crystallized ginger and good quality semisweet chocolate. The crystallized ginger, either chopped or minced fresh ginger mixed with sugar, provides those delightful spicy-sweet chews that set these cookies apart. When choosing your semisweet chocolate, opt for a good quality bar that you can chop into chip-sized pieces; this allows for melty pockets of chocolate throughout the cookie. Finally, extra sugar for rolling gives these cookies their signature sparkle and an extra textural element. Each ingredient plays a vital role in making these Double Ginger Molasses Cookies truly special.
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Double Ginger Molasses Cookies
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Ingredients
- 2 1/4 cups all-purpose flour
- 2 Tablespoons cocoa powder, unsweetened
- 1 to 2 teaspoons instant espresso, to taste (optional)
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 sticks, 12 tablespoons unsalted butter, cut into chunks, at room temperature
- 1/3 cup sugar
- 1/3 cup light brown sugar, packed
- 1 large egg yolk, at room temperature
- 1/2 cup molasses, unsulfured
- 1 1/2 teaspoons vanilla extract
- 1/3 cup crystallized ginger, or 2 tablespoons minced fresh ginger mixed with 2 teaspoons sugar
- 7 ounces semisweet chocolate, chopped chip-size
- Sugar, for rolling
Instructions
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Whisk the flour, cocoa, espresso (if using), spices, baking soda and salt together.
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Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium-low speed for about 3 minutes, scraping the bowl as needed, until fully blended.
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Add the yolk and beat for 1 minute, then add the molasses and vanilla, beating until smooth. Turn off the mixer, add the dry ingredients all at once and pulse the mixer until the risk of flying flour passes.
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Working on low speed, mix the dough until the flour is almost but not completely incorporated. Add the crystallized ginger (or the sugared fresh ginger) and chocolate and mix until the dry ingredients disappear into the dough and the ginger and chocolate are evenly distributed.
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If you’ve got bits of dry ingredients on the bottom of the bowl, mix them in with a flexible spatula.
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Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours.
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Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Butter or spray regular muffin tins or, if making free-form cookies, line two baking sheets with parchment paper or silicone baking mats.
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Have a medium cookie scoop at hand. Alternatively, you can use a rounded tablespoonful of dough for each cookie. If you’re using tins, find a jar or glass that fits into them and can be used to flatten the dough; cover the bottom in plastic wrap.
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Spoon some sugar into a wide shallow bowl.
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For each cookie, mold a scoop or spoonful of dough into a ball between your palms, then turn it in the sugar to coat and put in a muffin cup or on a baking sheet, leaving 2 inches between each ball of dough.
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If using tins, use the jar or glass to flatten each ball until it almost reaches the sides of the cup. If it’s free- form, press to flatten to about 1/2 inch thick.
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Bake the cookies for about 13 minutes, rotating the tins or sheets top to bottom and front to back after 7 minutes. The cookies should be lightly set around the edges and softer in the center.
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Transfer the tins or sheets to racks and let the cookies rest for 15 minutes before unmolding them and/or placing them on racks to cool completely.
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If you’re baking in batches, make certain to start with cool tins or baking sheets.
Notes
- You can refrigerate the dough for up to 3 days.
- You can also scoop out the dough, shape into balls and freeze the balls on baking sheets; when they’re firm, pack them airtight and keep frozen for up to 2 months.
- Remove the dough from the freezer and let the balls sit at room temperature for at least 15 minutes, then roll in sugar and bake.
- The baked cookies can be kept in a sealed container at room temperature for up to 4 days.
- They’ll get a little drier and a little less chewy, but that will make them even better for dunking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Baking Perfect Double Ginger Molasses Cookies
While the recipe itself is straightforward, a few key tips can ensure your Double Ginger Molasses Cookies turn out perfectly every time:
- Room Temperature Ingredients: Ensure your butter and egg yolk are at room temperature. This allows them to cream together smoothly, creating a more uniform dough and a tender cookie.
- Don’t Overmix: Once you add the dry ingredients, mix just until they are almost incorporated. Overmixing can develop the gluten in the flour, leading to tougher cookies. The final mixing with ginger and chocolate will bring everything together.
- Chilling is Crucial: Don’t skip the refrigeration step! Chilling the dough for at least 2 hours helps the flavors meld, prevents the cookies from spreading too much, and results in that desirable chewy texture. You can even chill it for up to 3 days for maximum convenience.
- Muffin Tins for Consistency: As Dorie Greenspan suggests, baking in muffin tins is a fantastic trick. It creates uniformly shaped cookies that are beautifully soft and fluffy in the center. If you opt for free-form cookies, make sure to space them generously on your baking sheet.
- Flattening the Dough: Whether in muffin tins or on a baking sheet, flattening the sugared dough balls to about 1/2 inch thick before baking helps achieve the perfect cookie shape and even baking.
- Watch the Edges: Bake until the edges are lightly set and the centers still look slightly soft. They will continue to firm up as they cool on the baking sheet and then on the rack, ensuring a wonderfully chewy interior.
- Cooling Patience: Allow the cookies to rest in their tins or on the baking sheets for 15 minutes before transferring them to a wire rack. This helps them set and prevents them from breaking.
Storage and Freezing Options for Your Molasses Cookie Dough and Baked Treats
One of the many great things about these Double Ginger Molasses Cookies is how well they store, both as dough and once baked. This makes them ideal for make-ahead baking, perfect for holiday seasons or when you just want a fresh cookie on demand:
- Refrigerating Dough: You can keep the prepared cookie dough refrigerated, tightly wrapped in plastic, for up to 3 days. This is great for preparing ahead of time or for baking smaller batches over a few days.
- Freezing Dough Balls: For longer storage, portion out the dough into balls, roll them in sugar, and then freeze them on a baking sheet until firm. Once solid, transfer the frozen dough balls to an airtight container or freezer-safe bag. They can be stored in the freezer for up to 2 months. When you’re ready to bake, simply remove the desired number of dough balls from the freezer, let them sit at room temperature for about 15 minutes (or bake directly from frozen, adding a couple of minutes to the bake time), and then bake as directed.
- Storing Baked Cookies: Fully baked Double Ginger Molasses Cookies can be stored in a sealed airtight container at room temperature for up to 4 days. While they will become slightly drier and less chewy over time, many find this makes them even better for dunking into your favorite hot beverage!
These Double Ginger Molasses Cookies truly offer a satisfying blend of spicy warmth, rich chocolate, and a delightful chewy texture that will have everyone reaching for another. Whether you’re baking them for a special occasion, a cozy evening at home, or to support a wonderful cause, they are guaranteed to impress. Give this recipe a try and discover your new favorite cookie!
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Today’s post is sponsored by OXO for Cookies for Kids’ Cancer and Dorie Greenspan. As always, opinions are 100% my own. Thanks for supporting the brands that allow me to create new recipes.