1. Melt the butter in a small saucepan. Stir occasionally and cook until the butter is browned. Roughly 5 minutes. The butter should be amber in colour, have a nutty smell and a reduced amount of bubbles as you stir. Let cool slightly.
In the bowl of a stand mixer, cream together the sugar and the butter. Mix until softened and combined. Add the egg and vanilla mixing until light and fluffy. Mix in the molasses.
In a separate bowl, combine the flour, salt, baking soda and spices. Sift the dry ingredients into the wet mixture, incorporating the milk in the process. Mix until just combined.
Roughly chop some chocolate and fold that into the mixture. Use a 2 inch cookie scoop to shape dough balls and line on a baking sheet. Should make roughly 14-15 large cookies. For larger batch or smaller cookies, use a smaller cookie scoop. Chill cookie balls in the freezer for 20-30 minutes.
Preheat the oven to 350 degrees F. On a baking tray lined with parchment or cooking spray transfer a few cookie balls ensuring to leave a good amount of space in between as the cookies will expand. Bake for 11-13 minutes. Let cool for 4 minutes on the tray before transfer to a wire rack. Repeat until all the cookies are baked. Enjoy!
yield: 14-15 cookies
prep time: 15 MINUTES
cook time: 11-13 MINUTES
additional time: 30 minutes
total time: 56 MINUTES
Ginger Molasse cookies definitely top the list for favourite holiday cookies. These are a new twist on a classic ginger molasse cookie that’s mixed with a chocolate chip cookie and you get this cross over chocolate chunk ginger cookie. They’re thick, chewy, and slightly crispy at the edges and also laced with chocolate chunks and molasses. This is such a good cookie to kick start your holiday baking.
Chewy Chocolate Chunk Ginger cookies with plenty of warm spices and cozy flavours. Made with browned butter, molasses, and spiced with ginger, cinnamon, clove and nutmeg. These cookies are perfect to enjoy as the holiday season approaches.
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1. Just like making chocolate chip cookies, I like to chill the cookie balls once scooped and lined on a baking tray. The benefit of chilling cookie dough is that they bake up extra thick and chewy in the centre because the butter doesn’t spread as quickly. AKA those pancake cookies- well it’s probably because the dough wasn’t chilled. Freezing the dough speeds up the process which is what I’ve instructed but it could very well be refrigerated longer instead.
2. I always prefer to under bake cookies as they continue to bake on the warm sheet once pulled out of the oven. That is really when the cookie sets and becomes chewy. When you start to see the edges brown a little bit and the cookie has spread into a nice big round, it’s time to pull them out. Don’t let the cookies cool completely on the baking sheet as they can get hard. Just until the cookie settles and you can lift it and transfer it onto a cooling rack.
3. For an extra ginger punch, you can absolutely use fresh grated ginger. Aim to add about 1 TBS of ginger directly into the mixing bowl.
4. For photo ready cookies, if you find that they lack chocolate on top, gently press more chocolate chunks in the cookie as soon as they come out of the oven.