Chocolate Molasses Cookies With Fresh Ginger

A delicious gourmet version of a
traditional old fashioned favorite.

 Ingredients:

1 1/2 cups unsalted butter, melted

2/3 cup dark brown sugar, packed

2/3 cup granulated sugar

2/3 cup molasses

3 tablespoons fresh grated ginger**

2 eggs

2 teaspoons pure vanilla extract

3 cups all purpose flour

1 cup unsweetened cocoa powder (I use special dark cocoa)

2 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons ground ginger

1 teaspoon pink Himalayan salt

3 cups semi-sweet chocolate chips 

raw sugar (to roll the cookies in)

Method:

Preheat oven to 350*. Line baking sheets with parchment paper, or grease with butter.

In a large bowl, whisk together the butter, sugars and molasses. Add the fresh ginger, eggs and vanilla and whisk to mix. Sift together the flour, cocoa, baking soda, cinnamon, ginger and salt. Add to the wet ingredients and stir well with a wooden spoon until well blended. Stir in the chocolate chips. Refrigerate for 2 hours  or overnight.

Scoop or form the dough into 1 inch balls. Place the raw sugar into a small bowl. Roll the balls of dough in the sugar and place two inches apart on the prepared baking sheets. Bake for 5 to 6 minutes. Remove cookie sheet, rotate and return to the oven for another 5 to 6 minutes. Cool on the baking sheets for 10 minutes, before transferring to a cooling rack. When completely cooled, store in an airtight container in the refrigerator. Makes 6 dozen.

**For convenience, I keep cubes of fresh crushed ginger in the freezer, so that I always have it on hand when I need it. (I purchase the frozen ginger cubes at Trader Joe's.)

Notes: Traditional Molasses Cookies are a family favorite, but this version with chocolate and fresh ginger is absolutely amazing!