They are. I baked a (vegan*) batch for a party this summer and they were a hit. There's something slightly odd about a chocolate/ginger/molasses combination, but after the initial shock it somehow works really well. These cookies have a really bold flavor profile, combining ground ginger, cinnamon, cloves and nutmeg with freshly grated ginger.
They are a bit more complicated than cookies I was used to making, but it's worth every extra minute.
- 1 1/2 cups plus 1 tablespoon flour
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon (freshly grated, if you can) nutmeg
- 1 tablespoon unsweetened Dutch-process cocoa powder (I used regular)
- 1 stick unsalted butter, room temp.
- 1 tablespoon freshly grated, peeled ginger
- 1/2 cup packed brown sugar
- 1/2 cup unsulphered molasses
- 1 teaspoon baking soda
- 1 1/2 teaspoons boiling water
- 7 ounces good-quality semi-sweet chocolate, in 1/4 inch chunks
- 1/4 cup granulated sugar
- Line 2 baking sheets with parchment paper (so worth the investment)
- Sift the first 6 ingredients together into a bowl.
- In a separate bowl, beat the butter and fresh ginger together until lightened--about 4 minutes. Add the brown sugar and beat until combined. Add molasses and beat until combined.
- In a small bowl, dissolve the baking soda in the boiling water.
- Beat half of the flour mixture into the butter mixture. Beat in the baking soda mixture and then the remaining half of the flour mixture.
- Mix in the chocolate chunks, then turn the dough onto a sheet of plastic wrap. Pat it out until it's 1 inch thick. Seal the wrap and refrigerate it until firm--2 hours or over night.
- Preheat oven to 325 degrees. Roll dough into 1 1/2 inch balls (this will get your hands pretty gooey) and place 2 inches apart on the baking sheets. Chill 20 minutes.
- Roll in granulated sugar. Bake until surfaces just begin to crack--10 to 12 minutes, rotating halfway through. Let cool 5 minutes, then transfer to a wire rack and cool completely.
I think these would be especially good over the holidays! They combine all of the typical winter treat spices, but are more exciting than your average gingerbread.
(*All you have to do to make these vegan is use Earth Balance instead of butter and make sure your chocolate doesn't have any milk in it.)