Ginger Molasses Dark Chocolate Crinkle Cookies

Adapted from Ready for Dessert by David Lebovitz. For a cherry version, we posted another adaptation previously here. We will often freeze the chocolate dough balls after they’ve been coated with the cinnamon sugar, and when ready to use, thaw for about 30 minutes, coat in confectioners sugar and bake. The dough can be refrigerated for up to 5 days or frozen for up to 1 month. These chocolate cookies are best eaten while still warm (aren’t most cookies) or at least the same day.

Ingredients:

• 3/4 cup (100 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher or sea salt
• 1/2 teaspoon ground cinnamon (+ 1 tablespoon for coating cookies)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground clove
• 8 ounces (225 g) dark chocolate, chopped
• 3 Tablespoons (45 g) unsalted butter
• 1/4 cup (60ml) unsulphured molasses
• 1 teaspoon vanilla extract
• 2 large eggs,room temp.
• 1/3 cup (65 g) sugar (+ 1/2 cup for coating cookies)
• Confectioners Sugar (for coating cookies)

Instructions:

1. In a bowl, whisk together the flour, baking powder, salt, 1/2 teaspoon cinnamon, ginger, and clove for at least 20 seconds. Set aside.
2. Combine the dark chocolate, butter, molasses, and vanilla extract in a medium bowl over a pot of simmering water. Gently melt the chocolate and butter, stirring frequently until smooth. Remove the bowl from the simmering water.
3. Whisk together the eggs and sugar on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out (@ 5 min).  By hand, gently stir in the melted chocolate mixture.
4. Again by hand, stir in the flour mixture until just combined. Cover and refrigerate until firm (1-2 hours).
5. Whisk the 1 tablespoon of cinnamon and 1/2 cup of sugar together in a bowl. Pour the confectioners sugar in a separate bowl. Form chocolate cookies into 1″ balls. Roll the balls in the cinnamon sugar, and then roll in the confectioners sugar to coat.  Place on the baking sheets spaced about 1″ apart.
6. Bake for 12-14 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don’t overbake them.
7. Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.

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