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INGREDIENTS
- 1 1/2 sticks salted butter, at room temperature, plus more for greasing
- 3/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup blackstrap molasses
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- coarse sugar, for rolling
- 8 ounces milk or semi-sweet chocolate, melted
INSTRUCTIONS
- 1. Position an oven rack in the upper 1/3 of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.2. In a large mixing bowl, cream together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and molasses and mix until evenly combined. Add the flour, baking soda, ginger, cinnamon, cardamom, and salt, beating until combined and a dough forms.3. Place the coarse sugar in a small bowl.4. Lightly rub your hands with butter. Roll the dough into tablespoon size balls and roll through the coarse sugar (if the dough is too sticky, chill for 20 minutes). Place on the prepared baking sheet, spacing the cookies 2 inches apart. Transfer to the oven and bake for 8-10 minutes or until the cookies are just starting to set around the edges, the centers should be a little doughy. Let cool on the pan 5 minutes and then transfer to a wire rack to cool completely.5. Drizzle or dip each cookie in chocolate. Let the chocolate set at room temp, about 1 hour. Store in an air-tight container for up to 4 days.
source:https://www.halfbakedharvest.com/chewy-chocolate-ginger-molasses-cookies/
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