Chewy molasses cookies with double ginger, hints of espresso, and lots of dark chocolate that melts in your mouth.
These Double Ginger Molasses Cookies are made in partnership with OXO in exchange for product and a donation to Cookies for Kid’s Cancer.
This double ginger molasses cookies recipe features:
- This recipe is Dorie Greenspan’s and it comes from her book of cookies labeled Dorie’s Cookies.
- Chewy molasses cookies are baked in muffin tins for uniform shapes and cake-like appearance.
- The cookies contain both powdered ginger and crystallized ginger making them extra rich in flavor.
- Each bite it loaded with bits of melty chocolate and hints of espresso.
This post may contain affiliate links. Please see my disclosure policy for more details.
I partnered with OXO to bring you this post in order to raise awareness for Cookies for Kid’s Cancer which was founded by two OXO employees after their son’s battle with pediatric cancer.
OXO has offered to donate to the Cookies for Kid’s Cancer in exchange for a blog post all about Dorie Greenspan’s cookies and OXO products. Each donation supports pediatric cancer research.
They do this every year and are willing to donate up to $100,000. I just couldn’t say no to such a great cause.
I chose to bake Dories Double Ginger Molasses Cookies because are fitting for the upcoming holiday season. Her recipe yields such flavorful, chewy cookies much like my chewy gingersnap cookies. They are rich with bits of ginger throughout and have chunks of chocolate that melt in your mouth with each bite.
Start by mixing the wet ingredients together with OXO’s Illuminating Digital Hand Mixer. It lights up to guide you and has intuitive digital controls to steadily increase or decrease speed.
It’s flat, stable base allows it to be stored upright with the beaters attached using the onboard beater clip.
Once the wet ingredients are well combined, add in the dry ingredients and mix until barely incorporated. Use OXO’s Medium Silicone Spatula to fold in bits of chocolate and crystallized ginger until it’s evenly distributed throughout the batter.
Shape the dough into 1 and 1/2 tablespoon sized balls. OXO’s Medium Cookie Scoop is perfect for this. It has soft grips to absorb the pressure while you squeeze to smoothly release the cookie dough.
Each ball of cookie dough is rolled in sugar before baking.
Bake the cookies in OXO’s Non-Stick Pro 12 Cup Muffin Pan for cookies that are uninformed in shape. The pan is made with a ceramic-reinforced, two-layer, commercial-grade coating that provides ultimate non-stick release and is scratch-, stain-, corrosion- and abrasion-resistant. Its unique micro-textured pattern ensures even baking.
Double Ginger Molasses Cookies
- 2 and 1/4 cups all-purpose flour, (306 grams)
- 2 tablespoons unsweetened cocoa powder
- 1 to 2 teaspoons instant espresso, to taste (optional)
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 and ½ tablespoons sticks unsalted butter, cut into chunks, at room temperature, 12 ; 6 ounces; 170 grams
- 1/3 cup sugar, 67 grams
- 1/3 cup packed light brown sugar, 67 grams
- 1 large egg yolk, at room temperature
- ½ cup unsulfured molasses, 120 ml
- 1½ teaspoons pure vanilla extract
- 1/3 cup chopped crystallized ginger or 2 tablespoons minced fresh ginger mixed with 2 teaspoons sugar, 55 grams, see headnote
- 7 ounces semisweet or bittersweet chocolate, chopped chip-size, 200 grams
- Sugar, for rolling
- Whisk the flour, cocoa, espresso (if using), spices, baking soda and salt together. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium-low speed for about 3 minutes, scraping the bowl as needed, until fully blended. Add the yolk and beat for 1 minute, then add the molasses and vanilla, beating until smooth. Turn off the mixer, add the dry ingredients all at once and pulse the mixer until the risk of flying flour passes. Working on low speed, mix the dough until the flour is almost but not completely incorporated. Add the crystallized ginger (or the sugared fresh ginger) and chocolate and mix until the dry ingredients disappear into the dough and the ginger and chocolate are evenly distributed. If you’ve got bits of dry ingredients on the bottom of the bowl, mix them in with a flexible spatula.
- Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours.
- Getting ready to bake: Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Butter or spray regular muffin tins or, if making free-form cookies, line two baking sheets with parchment paper or silicone baking mats.
- Have a medium cookie scoop at hand. Alternatively, you can use a rounded tablespoonful of dough for each cookie. If you’re using tins, find a jar or glass that fits into them and can be used to flatten the dough; cover the bottom in plastic wrap. Spoon some sugar into a wide shallow bowl.
- For each cookie, mold a scoop or spoonful of dough into a ball between your palms, then turn it in the sugar to coat and put in a muffin cup or on a baking sheet, leaving 2 inches between each ball of dough. If using tins, use the jar or glass to flatten each ball until it almost reaches the sides of the cup. If it’s free- form, press to flatten to about 1?2 inch thick.
- Bake the cookies for about 13 minutes, rotating the tins or sheets top to bottom and front to back after 7 minutes. The cookies should be lightly set around the edges and softer in the center. Transfer the tins or sheets to racks and let the cookies rest for 15 minutes before unmolding them and/or placing them on racks to cool completely.
- If you’re baking in batches, make certain to start with cool tins or baking sheets.
- To make a ganache that you can use to finish the cookies, bring 2?3 cup heavy cream and four 1?4-inch-thick slices of fresh ginger to a boil in a small saucepan. Turn off the heat, cover the pan and allow the cream to infuse for 20 minutes. Return the cream to the boil, then remove the ginger and pour half of the cream over 6 ounces finely chopped bittersweet chocolate. Wait for 30 seconds, stir gently and then stir in the remainder of the cream. Dip the top or one side of each cookie in the chocolate and place on a parchment-lined baking sheet. Chill for 20 minutes to set the chocolate. Bring the cookies to room temperature before serving.
- You can refrigerate the dough for up to 3 days. You can also scoop out the dough, shape into balls and freeze the balls on baking sheets; when they’re firm, pack them airtight and keep frozen for up to 2 months. Remove the dough from the freezer and let the balls sit at room temperature for at least 15 minutes, then roll in sugar and bake. The baked cookies can be kept in a sealed container at room temperature for up to 4 days. They’ll get a little drier and a little less chewy, but that will make them even better for dunking.