Recipe courtesy Food Network Magazine
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Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.
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By ofinkelshteyn
San Antonio, TX
on December 12, 2010
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These cookies are delicious! So much more flavor than your average chocolate chip. I added a pinch of pumpkin spice and sprinkled confectioner's sugar as soon as they came out of the oven instead of the coarse sugar. The tip about rotating the baking sheet half way through is also a good tip.
By Ohio Margaret
Central Ohio
on June 30, 2010
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I'm not a molasses, cloves, cinnamon kind of gal when it comes to baking, so I had my doubts about these...but I'm here to tell you, I'm a convert. These are simply wonderful. They are soft and chewy. They are not cloyingly sweet and the spices do not overpower the cookie. It took no time to make them and the big pinch of cinnamon and cloves (a little less cloves than cinnamon was just enough to give the flavor with the molasses without being too intense. The bits of ginger add nice tang and texture as well. The coarse sugar sprinkled on top was more than just window dressing. It lent a nice crunch to the texture. Bake them until you see slight cracks developing on top of the cookie and then get them out of the oven quick, or they will over-bake. Let them rest 5 minutes on the cookie sheet before removing. Also, rotate your cookie sheet half way through the baking process. I haven't given many cookies 5 stars, but this one deserves it. Well worth the time to make.
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