Recipe: Chuck’s Favorite Bittersweet Chocolate-Ginger Molasses Cookies
Chuck loves fine dark chocolate and down-home molasses cookies with equal fervor. To make him happy with every bite, I tweaked one of his own spiced cookie recipes to include decadent swirls of bittersweet chocolate. Feel free to play around with the spices to suit your own tastes (but Chuck would tell you “don’t skip the cardamom—it’s very important”). In the photo, Chuck is sharing the cookies with ZeBot Zebra, a culinarily curious zebra who teaches kids to explore the magic of food.
Ingredients:
12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1 egg
1/3 cup mild molasses
1 tbsp. pure vanilla extract (Chuck loves Nielsen-Massey)
2 cups all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. sea salt
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. allspice
1/4 tsp. cardamom
About 8-oz. chopped bittersweet chocolate, melted
Directions:
Prepare the baking sheets
Preheat oven to 180C. Line 2 baking sheets with silpats.
Mix the dough
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy. Add the egg, vanilla and molasses and beat until smooth. In another bowl, stir together the flour, baking soda, salt, ginger, cinnamon and pumpkin pie spice or allspice. Reduce the speed to low, add the flour mixture to the butter mixture and beat until blended.
Bake the cookies
Drop tablespoonful-sized scoops of the dough onto the prepared sheets, spacing them about 2 inches apart. Press down in a crisscross pattern with a fork (dipping in water as necessary to keep dough from sticking). Bake until the cookies are browned and firm to the touch, 10 to 12 minutes. Drizzle melted bittersweet chocolate over the cookies, then let cool completely. Makes about four dozen cookies.
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