Chocolate Ginger-Molasses Cookies Great for Kids and Adults

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It can be difficult to find recipes that please both children and adults, but these cookies from Martha Stewart manage to do so by adding chocolate chunks to ooey-gooey molasses cookies with warm spices. Plus, the recipe is simple enough that children and adults can not only team up to eat the cookies but also bake them together. 

Chewy Chocolate Ginger-Molasses Cookies

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

Ingredients

7 ounces best quality semisweet chocolate
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter
1/2 cup packed dark brown sugar
1 tablespoon freshly grated ginger
1 1/2 cups plus 1 tablespoon all-purpose flour
1 tablespoon cocoa powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup unsulfured molasses
1/4 cup granulated sugar

Directions

1. Chop chocolate into 1/4-inch chunks; set aside. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter with brown sugar until combined. Add fresh ginger and mix until combined. In a medium bowl, sift together flour, cocoa, ground ginger, cinnamon, cloves, and nutmeg. Slowly add to butter mixture, mixing until well combined.

3. Add baking soda mixture and molasses; mix to combine. Stir in chocolate; transfer to refrigerator. Refrigerate until firm, at least 2 hours.

4. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

5. Using a 2-inch ice cream scoop, scoop dough onto baking sheet, 2 1/2 inches apart. Refrigerate 20 minutes. Roll dough balls in granulated sugar and return to baking sheets. Transfer to oven and bake until surfaces crack slightly, about 18 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.