Recipe: Bittersweet Chocolate Chip-Ginger Cookies (using molasses)

BITTERSWEET CHOCOLATE CHIP-GINGER COOKIES

12 tbsp unsalted butter, at room temperature
1 cup firmly packed brown sugar
1 egg
1 tsp vanilla
1/4 cup molasses
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups bittersweet chocolate chips
Confectioners' sugar (for rolling)

Cream the butter and brown sugar in a large mixing bowl until light and fluffy.

In a small bowl, whisk together the egg and vanilla. Add the egg mixture and molasses into the butter mixture and beat until combined.

Sift the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, nutmeg and salt into a medium bowl. Gradually add the flour mixture to the butter mixture and beat until combined. Stir in the chocolate chips. Cover the dough and chill for 2 hours.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Scoop the cookie dough by rounded tablespoons and roll into balls. Roll each ball in confectioners' sugar until well coated and place onto an ungreased baking sheet.

Bake the cookies for 12 to 14 minutes, or until the centers are set. Remove the cookies from the oven and allow them to cool for 2 minutes before removing them from the baking sheet.

Makes about 3 dozen cookies
Source: The Spice Kitchen by Sara Engram and Katie Luber