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.
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 ½ 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.
Recipe from Dorie’s Cookies by Dorie Greenspan