How to Make Chewy Chocolate Ginger Molasses Cookies! | LIVESTREAM w/ Anna Olson
Recipe below! (Please read the top pinned comment about technical issues!)
I adore these cookies – they have all the ginger “sparkle” and chewiness of a classic molasses cookie, but with the fabulous addition of chocolate! You can pre-portion and chill of freeze the unbaked cookies, saving the baking for when you want to make the kitchen smell incredible.
--------
• Recipe •
Makes about 30 cookies
Prep Time: 15 minutes, plus chilling Cook Time: 10 to 12 minutes
The cookies will keep in an airtight container at room temperature for up to 3 days.
NOTE: To get the best-looking crackle to these cookies, make the dough and chill it (portioned or not) for at least 2 hours and then resist the temptation to press the cookies flat before baking. It’s the slow melting and spreading that develops the crackle as the cookies bake.
--------
• Ingredients •
¾ cup (175 g) unsalted butter, melted and cooled slightly
⅔ cup (140 g) packed dark brown sugar
⅓ cup (87 g) fancy molasses
1½ Tbsp (9 g) finely grated fresh ginger
1 large egg
1½ cups (225 g) all-purpose flour
½ cup (60 g) cocoa powder (Dutch process is ideal)
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp fine salt
1 cup (175 g) dark chocolate chips
Granulated sugar, for rolling the cookies
--------
• Directions •
1. Whisk the melted butter, brown sugar and molasses in a large bowl. Add the fresh ginger and egg and whisk in. In a separate bowl, sift the flour, cocoa, baking soda, cinnamon, ground ginger, nutmeg and salt and add these dry ingredients all at once to the butter mixture. Using a spatula or wooden spoon, stir until evenly combined (the mixture will be quite soft). Stir in the chocolate chips. Cover and chill the dough for at least 2 hours or overnight.
2. Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
3. Use a small scoop or two teaspoons to portion spoonfuls of cookie dough. Shape each into a ball and roll in the granulated sugar to coat. Arrange the cookies on the baking trays, leaving 2 inches (5 cm) between them. Do not press the cookies flat. Bake for 10 to 12 minutes until they crackle and feel set at the edges when gently pressed with a spatula.
4. Let the cookies cool on the trays on a cooling rack for 10 minutes before lifting them from the tray to the rack to cool completely.
Смотрите видео How to Make Chewy Chocolate Ginger Molasses Cookies! | LIVESTREAM w/ Anna Olson онлайн без регистрации, длительностью часов минут секунд в хорошем качестве. Это видео добавил пользователь Oh Yum with Anna Olson 01 Январь 1970, не забудьте поделиться им ссылкой с друзьями и знакомыми, на нашем сайте его посмотрели 15,50 раз и оно понравилось 80 людям.