Cocoa Molasses Spice Cookies
This cookie is a delicious blend of cocoa and warm spices with a crunchy sugar crust. These cookies are especially good if you love the combination of ginger and cocoa. I have also given directions for freezing and baking the cookies if want to occasionally enjoy fresh baked cookies for lunch or a snack.
Servings: 36 cookies
Calories: 144kcal
Ingredients
- 3-1/4 cups + 2 tablespoons(425 grams) unbleached all-purpose flour
- 6 tablespoons (35 grams) unsweetened cocoa sifted
- 1-1/2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground white pepper optional
- 3/4 teaspoon kosher salt
- 12 tablespoons (169 grams) unsalted butter room temperature
- 1 cup (200 grams) granulated sugar
- 1 cup (200 grams) packed dark brown sugar
- 3/4 cup (242 grams) unsulphured molasses
- 2 large (100 grams) eggs room temperature
- 3/4 cup (150 grams) turbinado sugar
Instructions
Make the Cookie Dough
- Place the flour, cocoa, and baking soda in a medium-sized bowl and whisk until well combined. Crack the two eggs into a separate bowl.
- Place the butter, granulated sugar, dark brown sugar, ginger, cloves, cinnamon, and salt in the bowl of a stand mixer. The best way to add the molasses is to place the bowl on a kitchen scale and pour the molasses into the bowl until the scale registers 242 grams.
- Start by mixing the ingredients at low speed for about 20 seconds. Increase the mixer speed to medium-high and beat until the mixture is fluffy and lighter in color, about 4 minutes. Scrape the sides and bottom of the bowl.
- With the mixer on low speed add one egg then increase the speed to medium and beat until the egg is thoroughly mixed in. Repeat these steps for the second egg. Scrape the sides and bottom of the bowl and mix on medium speed for about 10 seconds.
- Add half of the flour-cocoa mixture and mix on low speed until combined. Add the remaining flour mixture and mix on low speed until combine. Scrape the sides and bottom of the bowl and mix for 10 more seconds to ensure the ingredients are thoroughly combined.
- Chill the dough in a covered container for at least 60 minutes and for up to 2 days.
Bake the Cookies
- Preheat the oven to 350 degrees F. Line two half baking sheets with parchment paper or Silpat.
- Use a 1-ounce scoop to scoop the dough into balls the size of golf balls. Roll the balls in sugar and place on a cookie sheet, about 9 for each cookie sheet.
- Bake the cookies for 10-12 minutes or until "cracks" start to form on the top of the cookies. Remove the cookies from the oven, and holding the cookie sheet with both hands, slam the cookie against a towel covered countertop. This step will flatten the cookies.
- Allow them to cool for about 5 minutes on the cookie sheet. The cookies will have crinkly tops. Transfer the cookies to a cooling rack.
Storage
- The cookies are good for 10 days in an airtight container and taste even better the 2nd or 3rd day.
Notes
How to Freeze the Cookie Dough
Sometimes you want a cookie but you don’t want to make a whole batch of cookie dough. After you scoop the cookies but before you roll them in sugar, place them on a baking sheet, freeze them and then place them in a freezer bag. The cookies are good for about 2 months in the freezer. When you’re ready to bake the cookies, roll them in sugar and bake for about 12-14 minutes. If you place the cookies directly from the freezer to the oven, add about 2 minutes to the baking time.
Nutrition
Calories: 144kcal | Carbohydrates: 27g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 69mg | Potassium: 128mg | Fiber: 1g | Sugar: 22g | Vitamin A: 124IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg