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
- 3 cups (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 (170 grams) unsalted butter room temperature
- 1 cup (200 grams) white granulated sugar
- 1 cup (200 grams) packed dark brown sugar
- 3/4 cup (242 grams) unsulphured molasses
- 2 (100 grams) large eggs room temperature
- 3/4 cup (150 grams) turbinado sugar
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, white sugar, dark brown sugar, ginger, cloves, cinnamon, and salt in the bowl of a stand mixer. The best way to add the molasses to the bowl is to place it on a scale and measure 242 grams of molasses.
Start first by mixing the ingredients on low speed for about 20 seconds then increase the speed to medium-high speed and beat until 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 for at least 60 minutes.
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 12 minutes. Remove the cookies from the oven and allow them to cool for about 5 minutes on the cookie sheet. The cookies will flatten out as they cool on the pan and will have crinkly tops. Transfer the cookies to a cooling rack.
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.
Calories: 159kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 73mg | Potassium: 142mg | Fiber: 1g | Sugar: 21g | Vitamin A: 130IU | Calcium: 26mg | Iron: 1mg