Double Ginger, Double Chocolate Molasses (Brownie) Cookies
Description
There are a few extra steps with these beauties, but the unbaked dough balls can easily be frozen to use whenever you wish. Found in Dorie Greenspan’s book, ‘Dorie’s Cookies’, it was her brilliant idea to bake them in a muffin tin for the single serving, brownie-like cookies that would also make a lovely treat for a Christmas gift pack – enjoy!
Ingredients
306 g flour AND 2 T. cocoa powder
1 1/2 t. EACH instant espresso AND ground ginger
1 t. cinnamon AND 1/4 t. ground cloves
1/2 t. EACH baking soda AND fine sea salt
170 g butter
67 g EACH sugar AND brown sugar
1 egg yolk AND 1/2 c. molasses AND 1 1/2 t. vanilla
55 g finely chopped crystalized ginger AND 200 g chopped semisweet or bittersweet chocolate
extra sugar to roll the dough balls in prior to baking
Instructions
In a medium bowl, whisk together the 8 dry ingredients and set aside. Using your electric mixer, beat together the butter and both sugars for about 3 minutes until fluffy, then add in the egg yolk, beat one more minute, followed by the molasses and vanilla and beat again until smooth. Scrape down the sides as needed between additions and beating.
Turn off the mixer and carefully add in all of the dry ingredients and mix on low until there’s no risk of flour flying everywhere. Feel free to then up the speed a titch to mix until everything is almost completely mixed in. Add in the ginger and chocolate and mix again until both are evenly distributed – make sure to check the bottom of the bowl for any dry bits that need mixing in.
Weigh the dough and decide how many cookies you’d like – I separated my dough into 36 even balls (because this is divisible by 12, and the cookies are being baked in muffin tins), and then rolled each and placed them on a tray in the fridge. The cookies work best if refrigerated for at least a couple of hours before baking – they can also easily be frozen at this point.
To bake – preheat the oven to 350 and butter a 12-cup muffin tin. Roll each cookie ball in regular sugar to coat and then place each in their own muffin tin. Flatten each slightly with the bottom of a glass so that the flattened balls almost touch the edges of the individual muffin cups. Bake for 13 minutes and then leave the cookies to rest in the tin for 15 minutes before carefully using a sharp knife to loosen the edges and flipping them out onto a rack to cool completely. If you’re baking more than one batch in a row, make sure that you’re starting with cool muffin tins.
