Spiced Chocolate Molasses Cookies – a chocolate cookie spiced with cinnamon, ginger, and allspice, and filled with a dark chocolate and molasses ganache.
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
If you, like me, have trouble making pretty cookies, you will love these. They will make you feel like a professional.
Here’s the trick to creating the indentation in the cookie for the ganache:
You bake the cookies for ten minutes, remove them from the oven while they are still soft, and then press the middles down with a round measuring spoon (my half teaspoon one worked perfectly). Then you bake the cookies for an additional five minutes, until set.
Just pipe in the ganache after the cookies have cooled.
I was really happy with how these cookies turned out, and so were all of my taste testers!
Where do I buy the sugars and the molasses?
These days, a well stocked supermarket will usually have most of the ingredients. I found the turbinado sugar and molasses at Ralph’s (Kroger). I’ve heard that the molasses can also be found at health food stores.
Welcome to Christmas Cookie Week, hosted by Ellen at Family Around the Table and Christie at A Kitchen Hoor’s Adventures, where 35 bloggers share cookie recipes all week long.
#ChristmasCookiesWeek Monday Recipes
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cookies, chocolate, cinnamon, Christmas
Cookies, dessert, Christmas
Spiced Chocolate Molasses Cookies
- 1 1/2 cups plus 2 tablespoons (6 7/8 ounces) unbleached all purpose flour
- 6 tablespoons (1 1/4 ounces) unsweetened natural cocoa powder
- 3/4 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt (or table salt)
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 10 tablespoons (5 ounces) unsalted room temperature butter
- 1/2 cup (4 ounces) packed dark muscovado or dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1/4 cup (3 ounces) unsulphured molasses
- 1/2 cup turbinado sugar for coating the cookies
- 1/3 cup (2 ounces) chopped bittersweet chocolate (60 to 70 percent cacao)
- 2 tablespoons (1 ounce) salted butter, diced
- 1/2 teaspoon unsulphured molasses
- Mix the flour, cocoa, cinnamon, baking soda, salt, ginger, and allspice together and then run them through a fine mesh sieve into a medium bowl.
- In the bowl of a stand mixer, beat the butter, muscovado sugar, and vanilla on medium high until light and fluffy. Beat in the egg until it’s been absorbed. Beat in the molasses.
- Stir in the dry ingredients and then mix on low until blended. Scrape the bowl and mix for another 30 seconds. Cover the bowl with plastic wrap and refrigerate the dough for two hours.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Fill a small bowl with the turbinado sugar. Measure the dough with a tablespoon and shape each piece into a ball. Roll each ball in the turbinado sugar and place on the baking sheet, about 2 inches apart.
- Bake the cookies, one sheet at a time, on the center rack of the oven. See the next instruction regarding adding the indentation for the ganache.
- Bake the cookies for 10 minutes, remove the pan from the oven, and then immediately make a deep indentation in the middle of the cookie. I used a round measuring spoon. Return the cookies to the oven and bake for an additional five minutes. Cool the cookies on the pans on wire racks.
- In a heatproof bowl, add the chocolate and butter. Cook in the microwave in 15 second bursts, stirring in between. Add the molasses and stir.
- Place the ganache in a small zip-lock sandwich bag and seal. Snip a tiny hole in one corner and pipe the ganache into the centers of each cookie.
- Let the ganache harden at room temperature before serving.
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