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Ingredients
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp salt
- 3/4 cup butter, at room temperature
- 1 cup brown sugar
- 1 egg
- 1/4 cup fancy molasses
- 1 tsp minced fresh ginger
- 1/2 tsp lemon zest
- 4 squares chopped dark chocolate, about 112g or 3/4 cup
- 1/3 cup granulated sugar for rolling
- Stir flour with baking soda, ground ginger, cinnamon, cloves and salt in a medium bowl until combined.
- Beat butter with brown sugar in a large bowl using an electric mixer until light and fluffy, about 2 min. Beat in egg, molasses, fresh ginger and zest, scraping down sides of bowl as needed. Don’t worry if it looks a little curdled. Gradually beat in flour mixture until just combined. Stir in chopped chocolate. Cover bowl with plastic wrap and refrigerate until dough is firm enough to roll, about 20 min.
- Position oven racks in top and bottom thirds of oven. Preheat oven to 350F. Lightly spray 2 baking sheets with non-stick spray and set aside.
- Scoop dough and roll into tbsp-sized balls. Coat with granulated sugar. Place on prepared sheets about 2 in. apart. Bake, switching and rotating sheets halfway through, until cookies are puffed and lightly golden, 10 to 12 min. Remove to a rack to cool completely. Store cookies in an airtight container at room temperature up to 1 week or freeze up to 1 month.
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Kitchen Tip:
Prefer a crispy cookie? Bake an extra 2 to 3 minutes.
- 89 calories
- 1 g protein
- 13 g carbohydrates
- 4 g fat
- 67 mg sodium
User comments (13)
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Excellent flavour, but way too much butter. Cookies spread way too much and look very much like a lace cookie when cooked.
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These are great cookies, They did not spread way out and have the consistency of a chocolate chip cookie.
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I made these last night for my cookie exchange at work. They are definitely a do over. My husband loved them. Very tasty and chewy. They remind me of the ginger molasses cookies from Starbucks. Mine didn't spread out. They kind of look like Nilla cookies in fact. I found it tough to mix in the chocolate chunks so I added a little more chocolate at the end of the batch.
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These are so good! I'm going to guess that the first poster did not add flour or their baking soda was defective. My cookies came out very puffy... in fact, next time I'll probably fork-flatten. And there will be a next time... this recipe is a keeper. Yum.
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These were asolutely delicious, looked just like photo. Will definitely have to make a second batch.....mmmm...mmmm...good
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My batch was quite good and very rich in flavour. Mine seemed not quite sweet enough, but they would be great with tea. I've got another recipe for Ginger Snaps that I prefer to this one - the added steps of grating lemon rind and chopping ginger just don't seem worth it in comparison, so I won't likely make this again. About whether the cookies stay puffy or go flat, the culprit could be the type of molasses you use(d): fancy, cooking, or blackstrap. According to google, fancy molasses will make them more puffy or cake-ier than blackstrap, and cooking molasses is a mix of the two. (?)
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These cookies are outstanding, this is now one of my favourites! Doubled the recipe, used 6 squares of chocolate and 1 cup of chocolate chips. Different than the usual fare and so delicious!
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These cookies are PERFECT, just as the recipe is. I wonder if the person whose cookies spread out too much used very warm butter? I had great success with these - a keeper!
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I love these cookies especially the fresh ginger. they turned out perfectly!
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Excellent recipe, these were delicious! Will definitely make again!
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A great recipe! I would make it again. Next time, I would add a little extra dark chocolate. Yum!
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A new favourite! The cookies turned out perfectly the first time. A more sophisticated type of chocolate cookie.
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These turned out perfectly! The flavor is so interesting - I will definitely be making these again, and again! I used a small cookie scoop and the recipe made exactly 36 perfect little balls.
