Ginger Molasses Dark Chocolate Crinkle Cookies via White on Rice Couple



Ingredients:
  1. 3/4 cup (100 g) all-purpose flour
  2. 1/2 teaspoon baking powder
  3. 1/4 teaspoon kosher or sea salt
  4. 1/2 teaspoon ground cinnamon (+ 1 tablespoon for coating cookies)
  5. 1/2 teaspoon ground ginger
  6. 1/4 teaspoon ground clove
  7. 8 ounces (225 g) dark chocolate, chopped
  8. 3 Tablespoons (45 g) unsalted butter
  9. 1/4 cup (60ml) unsulphured molasses
  10. 1 teaspoon vanilla extract
  11. 2 large eggs,room temp.
  12. 1/3 cup (65 g) sugar (+ 1/2 cup for coating cookies)
  13. Confectioners Sugar (for coating cookies)

Directions:
  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 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. Preheat oven to 325°F. Line a couple baking pans with parchment paper.
  6. 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 regular sugar, and then roll in the confectioners sugar to coat.  Place on the baking sheets spaced about 1" apart.
  7. Bake for 6 minutes then rotate the cookies sheets and bake for another 6-8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don't overbake them.
  8. Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.

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