Ingredients

The following ingredients have 14 Servings
  • 3/4 cup butter, melted
  • 1/3 cup packed light or dark brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup unsulphured molasses (not blackstrap molasses)
  • 1 large egg
  • 1 tablespoon finely grated fresh ginger (see note)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup natural, unsweetened or Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • Additional granulated sugar, for rolling

Instruction

  • In a large bowl stir together the melted butter, brown sugar, granulated sugar, and molasses until well-combined.
  • Add the egg, fresh ginger and vanilla, and stir until well-combined.
  • Add the flour, cocoa powder, baking soda, cinnamon, ginger, and salt. Stir just until no dry streaks remain. Add the chocolate chips and stir until evenly combined (don't over mix).
  • Chill the dough for 1-2 hours or up to 24 hours.
  • Preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper; set aside.
  • Scoop the dough and roll into balls (about 2 tablespoons per cookie - I use a #40 cookie scoop). If the dough has been chilled for a long period of time, let it sit out of the fridge for 15-20 minutes until it is scoopable.
  • Roll each cookie dough ball in granulated sugar and place on the prepared baking sheets a couple inches apart.
  • Bake for 10-12 minutes until cracks form on the top and the edges are set but the cookies are still soft in the center.
  • Let cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.