This blog is becoming less and less about food and more about the creative process. And making these cookies was a truly creative process. Penelope wanted chocolate cookies before church a few weeks ago. I didn’t have any chocolate chips, nor did I want to drive 20 minutes to the grocery store to get them. So I wanted to see if I could get a chocolate cookie by using cocoa powder. I couldn’t find a recipe that either didn’t call for chocolate chips or have a long ingredient list of things I don’t usually stock in my kitchen. So I made one up!!
I fused a molasses cookie (I wanted to deepen the flavor of the chocolate) and a snickerdoodle. My mom gave me the best recipes for both, so I used those. And these WORK WELL AT ALTITUDE!!!! YAY! We’re at 6400 ft. elevation, so cookie recipes can be problematic and the cookies end up a sloppy mess on the cookie sheet. These hold their shape and stay chewy. ON to the recipe, shall we?
Chocolate Ginger Cookies
From the kitchen of MelissaEsplin.com | Yields 6 dozen
1 1/4 c butter, divided
3/4 c cocoa powder
1/3 c molasses
1 c granulated sugar
1 c brown sugar
2 eggs
2 3/4 c flour
1/4 tsp salt
1 tsp baking soda
2 tsp cream of tartar
1/3 c. candied ginger, minced
raw turbinado sugar for rolling
In a small bowl, melt 1/4 cup of butter. Add molasses and cocoa. Combin e remaining butter (softened) with sugars in a mixing bowl. Cream. Add eggs. Add cocoa mixture. Sift together dry ingredients and slowly combine. Add minced ginger. Scoop into tablespoon-sized balls. Roll into turbinado sugar. Bake at 350ยบ F for 8-10 minutes.
Click the image above to download and print the recipe card! I hope you enjoy these soft, crunchy, smooth, chocolaty cookies as much as we have. Make a batch, freeze some for later (like 10 minutes later ;))
If you’ve made the recipe, let me know! I’ve made it a few times now and I can’t stop!
