Dorie Greenspan's Double-Ginger Molasses Cookies

 

I have wanted to make this recipe since last year when I first saw it. I’m glad that I was finally able to make it for Christmas cookies this year!

My notes:

• Used instant espresso powder
• Used mini muffin tins to bake these cookies, spraying the muffin tins with cooking spray before using
• Rolled dough into ball and then rolled in granulated sugar; then pressed into mini muffin tins. After pressing down, sprinkled more granulated sugar on top of the cookie.
• Baked 6 min and then flipped cookies and baked additional 5 more minutes

Dorie Greenspan's Double-Ginger Molasses Cookies | Kitchn (thekitchn.com)

YIELD: Makes about 36 cookies

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 to 2 teaspoons instant espresso powder, to taste (optional) (used a 0.6 oz, ~ 2 teaspoon package instant espresso powder)
• 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 granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg yolk, at room temperature
• 1/2 cup unsulfured molasses
• 1 1/2 teaspoons pure vanilla extract
• 1/3 cup chopped candied ginger, or 2 tablespoons minced fresh ginger mixed with 2 teaspoons granulated sugar (see above)
• 7 ounces semisweet or bittersweet chocolate, chopped
• Granulated sugar, for rolling

Instructions

1.     Whisk the flour, cocoa, espresso (if using), spices, baking soda and salt together.

2.     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. 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. 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. If you’ve got bits of dry ingredients on the bottom of the bowl, mix them in with a flexible spatula.

3.     Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours.

4.     When you’re ready to bake, 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 freeform cookies, line two baking sheets with parchment paper or silicone baking mats.

5.     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; wrap the bottom in plastic wrap. Spoon some sugar into a wide shallow bowl.

6.     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 a couple of inches between each ball of dough. If using tins, use the jar or glass to flatten each ball until it almost reaches the sides of the cup. If it’s freeform, press to flatten to about 1/2-inch thick.

7.     Bake the cookies for about 13 minutes, rotating the pans top to bottom and front to back after 7 minutes. The cookies should be lightly set around the edges and softer in the center. Transfer the sheets or tins to racks and let the cookies rest for 15 minutes before unmolding them and/or placing them on racks to cool completely.

8.     If you’re baking in batches, make certain to start with cool tins or baking sheets.

 

RECIPE NOTES

Playing around: To make a ginger-chocolate ganache that you can use to finish the cookies, bring 2/3 cup heavy cream and four 1/4-inch-thick slices of fresh ginger to a boil in a small saucepan. Turn off the heat, cover the pan and allow the cream to infuse for 20 minutes. Return the cream to the boil, then remove the ginger and pour half of the cream over 6 ounces finely chopped bittersweet chocolate. Wait for 30 seconds, stir gently and then stir in the remainder of the cream. Dip the top or one side of each cookie in the chocolate and place on a parchment-lined baking sheet. Chill for 20 minutes to set the chocolate. Bring the cookies to room temperature before serving.

Make ahead: 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 freeze for up to 2 months. Remove the dough from the freezer and let the balls sit at room temperature for 15 minutes, then roll in sugar and bake.

Storage: 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.