Sunday, November 24, 2019

Chewy Chocolate Peppermint Molasses Gingerbread Cookies

This cookie is the epitome of Christmas!

It has every one of your favourite holiday cookie flavours - molasses, gingerbread, chocolate and peppermint!

They're thick and chewy and packed full of warm spice flavour that will certainly get you in the spirit.

 A soft and chewy cookie starts with creaming butter with brown sugar and some molasses. I've used dark unsulphured molasses, but you can also use light fancy molasses and it will work great. Light molasses will impart a sweeter flavour and a lighter colour.

Load up the dough with a bunch of dark chocolate chips (milk chocolate is nice here too!) and let it chill out in the fridge while you clean up and preheat the oven.

Cozy up with cinnamon, ginger, nutmeg and clove this season and take it all in because despite the cold outside, these warm soothing spices make everything seem OK :)

Happy Holidays friends!

Chewy Chocolate Peppermint Molasses Gingerbread Cookies
makes 16-18 cookies

½ cup (113g) unsalted butter, softened
¾ cup (165g) packed dark brown sugar
2 tbsp (30ml) dark cooking molasses 
1 tsp ground ginger
¾ tsp ground cinnamon
1/8 tsp ground clove 
1/8 tsp ground nutmeg
1 large egg, at room temperature
1 ½ cups (215g) all-purpose flour
1 tsp baking soda
¼ tsp salt
2 tbsp (12g) cocoa powder
1 cup (6oz/170g) dark chocolate chips
granulated sugar for rolling
4 oz (113g) dark chocolate, melted for dipping
crushed candy cane for sprinkling

Preheat oven to 350°F. Line two large baking sheets with parchment paper.

Combine butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using an electric hand mixer) and beat for 2 minutes on medium speed until smooth, creamy and a bit fluffy. Mix in molasses and spices. Beat in egg until well incorporated.

Combine flour, baking soda and salt in a medium bowl. Sift in cocoa powder and whisk to blend evenly. Add flour mixture to butter mixture and mix on low until mostly combined, then fold in chocolate chunks.

Roll about 2 tablespoons of dough into balls (about 1-inch balls) and roll evenly in granulated sugar to coat. Place dough balls onto prepared baking sheets, spacing them 2 inches apart and then flatten them slightly with your palm. Bake for 8-10 minutes until puffed and cracked at the surface, but still a bit soft in the middle. Transfer baking sheets to a wire rack to cool for 2 minutes before transferring cookies individually to the racks to finish cooling. Once cool, dip in melted dark chocolate and sprinkle with crushed candy cane before it sets.

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