Always remember that, nine times out of ten, you probably aren’t having a full-on nervous breakdown – you just need a cup of tea and a biscuit. You’d be amazed how easily and repeatedly you can confuse the two. Get a big biscuit tin.
When I began to ponder writing a garden blog I thought of course I have to include recipes. I thought it would be an interesting challenge to see if I could do a cookie of the month recipe using only recipes that I have tried and tested many times. Here is the April installment for a Chocolate Ginger Molasses Cookies. A friend shared this recipe some years ago while we serving on a high school committee. This is a great recipe for shipping to college students as it holds up well through the shipping process. Happy Baking.
Chocolate Ginger Molasses Cookies
- 2 cups all-purpose flour
- 2 tbsp cocoa powder
- 2 tsp baking soda
- 2 tsp ground ginger
- 3/4 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 scant tsp salt
- 3/4 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar + 3 tbsp for rolling dough, divided
- 1 egg
- 1/4 cup molasses
- 1 tsp vanilla
- 1 cup semi-sweet chocolate chips
- Preheat oven to 325 F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves and salt.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream butter, brown sugar and 1/2 cup white sugar together until light and fluffy, about 2-4 minutes.
- Add egg, molasses and vanilla. Beat until combined.
- In two additions, with the mixer on the lowest setting, mix in the flour mixture. Finally, stir in chocolate chips
- Roll dough into 1 1/2 inch balls and coat in remaining 3 tbsp white sugar. Refrigerate for 15 minutes before baking.
- Bake for 10-12 minutes until the surfaces are slightly cracked. Let cool for 5 minutes then remove to a wire rack to finish cooling.
Recipe by Louisa Clements from Living Lou. While you are there check out her other fun recipes