Get ready to transform your kitchen into a holiday haven with these irresistible gingerbread molasses cookies that will make your taste buds dance! Imagine biting into a soft, chewy cookie bursting with warm spices and rich dark chocolate—a combination so decadent, it'll have everyone begging for your secret recipe. Whether you're a seasoned baker or a curious novice, these cookies promise to be your new seasonal obsession that bridges the gap between classic comfort and gourmet indulgence.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the molasses and egg to the butter mixture. Beat until well combined and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until thoroughly mixed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the dark chocolate chips using a spatula, distributing them evenly throughout the dough.
- Chill the dough in the refrigerator for 30 minutes to help prevent spreading and enhance flavor development.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 5 days. For best chewy texture, store with a slice of bread to maintain moisture.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Chill the Dough: Don't skip the 30-minute refrigeration—this helps prevent cookie spread and intensifies flavor.
- Use Quality Spices: Fresh, high-quality ground ginger, cinnamon, and cloves make a significant difference in taste.
- Chocolate Chip Distribution: Fold chocolate chips gently to ensure even spread throughout the dough.
- Watch Baking Time Carefully: Remove cookies when edges are set but centers look slightly underbaked for maximum chewiness.
- Moisture Preservation: Store with a slice of bread to keep cookies soft and chewy for days.
- Customize: Feel free to adjust spice levels to suit your personal taste preference.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
