Chocolate Spice Cookies
Tender chocolate cookies made with molasses, warm spices and a crunchy coarse sugar crust.
Servings: 30 cookies
Ingredients
- 227 grams of salted butter, room temperature (1 cup)
- 220 grams of brown sugar (1 cup tightly packed)
- 110 grams of molasses (1/3 cup)
- 4 large egg yolks
- 1 teaspoon of pure vanilla extract
- 250 grams of all purpose flour (about 2 cups)
- 70 grams of cocoa powder (about 2/3 cup)
- 3/4 teaspoon of salt
- 1 teaspoon of baking soda
- 1 1/2 teaspoons of ground cinnamon
- 1 teaspoon of ground ginger
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of cloves
- 1/2 cup of sugar (course, cane or granulated, for rolling)
Instructions
- Preheat your oven to 350°
- In a large bowl, vigorously whisk 227 grams of room temperature butter with 220 grams of brown sugar and 110 grams of molasses
- Add 4 large egg yolks and a teaspoon of pure vanilla extract and whisk until fully combined
- Add 250 grams of all purpose flour, 70 grams of cocoa powder, 3/4 teaspoon of salt, 1 teaspoon of baking soda, 1 1/2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of nutmeg and 1/2 teaspoon of cloves and mix until just combined
- Spread 1/2 cup of sugar in a shallow bowl
- Use a greased cookie dough scoop to scoop portions of dough, roll them into a round ball and then roll them in the sugar
- Place the rolled and coated dough onto a parchment lined baking sheet leaving 2 inches between
- Bake in a 350° oven for 11-12 minutes or until they look set and the tops of cracked
- Transfer the cookies onto a cooling rack and store leftovers in an airtight container