Brownie Molasses Ginger Cookies

Here’s what you get when you cross a brownie with a gingersnap! None of us could believe how delicious these cookies turned out. I doubled the recipe so we would have enough to give away for neighborhood “spooks.” However, Bart absolutely refused to allow us to give any away—especially anonymously. He said these are the best cookies he’s had in a long time, and apparently I don’t have the best record of repeating some of his favorite recipes. Thus, he wanted to make sure he would have them on hand for a while. (P.S. We bought some refrigerated Halloween cookie dough and wrapped it up with decorative ribbons to give away as neighborhood spooks instead.)

Brownie Molasses Ginger Cookies

Recipe Source: The Brownie Lover’s Bible (by Lisa Slater)

2 oz (56 g) bittersweet chocolate, chopped (plus more for folding in—see below)
2 oz (56 g) unsweetened chocolate, chopped
½ cup (115 g) butter
1 cup (220 g) brown sugar
¼ cup (3 oz) molasses
1 egg
2 cups (260 g) all-purpose flour
2 tsp baking soda
½ tsp kosher salt
6 oz (170 g) bittersweet chocolate, chopped
1-inch piece fresh ginger, grated
1/4 cup finely diced candied ginger
¼ cup sugar
¼ teaspoon cinnamon

Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

Melt the chocolates (2 oz amounts) in a small bowl over a pot of simmering water. Set aside. (Note: I try to remember that chocolate melts easily at body temperature. This helps me to keep the water at a LOW temperature so the chocolate doesn’t burn. You really don’t need much heat at all to melt chocolate—just allow it some time.)

In an electric mixer set on low speed, beat together the butter and brown sugar until combined, scraping the sides and bottom from time to time.

Add the melted chocolates and molasses and mix until combined.

Add the egg and mix until smooth, about 1 minute.

Add the flour, baking soda, and salt. Mix on low until combined. The dough will be soft.

Remove the bowl from the mixer, scrape the paddle and fold in the chopped chocolate and grated and candied ginger.

Mi the sugar with the cinnamon in a bowl.

Using a small scoop or tablespoon, portion blobs of dough and roll into a ball using your hands. Drop a few balls in the cinnamon sugar and roll them to coat completely.

Place the balls on the cookie sheet and set them at least 3 inches apart from one another. You’ll be able to fit 12 per sheet.

Use the palm of your hand (or insert from a food processor) to gently press the balls to half their original height.

Bake for about 8 minutes or until they spread. Because the cookies are dark, it is hard to tell when they are done. The edges will be crisp, but the centers will still appear soft. The longer you bake them, the crispier they will be. (If you like them chewy—you might want to begin checking them at 7 minutes.)

Remove from the oven and let sit on the cookie sheet until they are firm enough to handle, about 5 minutes. Cool completely on a rack.

Yield: about 36 cookies.