She gave me this recipe for chocolate molasses crinkle cookies the day my little girl grew a little older in an instant.
The big event? She biked alone to Darlene’s house. And it involved busy street crossing.
The solo journey wasn’t intentional (on my part anyway). We started out together but she bombed along ahead of me, crossed the main road (cross walk lights) and continued along the sidewalk. Then she crossed the main road again in front of Darlene’s house (sharp corner, no crosswalk). She arrived safe and sound.
This is a Martha Stewart recipe and apparently one of her all-time favourites. You’ll understand why.
Chocolate and molasses are a beautiful pairing and chocolate with spice is deliciously exotic. Combine all three and you have a lovely flavour blend. Plus, the texture of these cookies is irresistible; crackly on the outside, soft and chewy in the middle.
Chocolate Molasses Crinkle Cookies
(A Martha Stewart recipe…one of her all-time favourites).
- 1 ½ cups flour, plus 1 Tbs
- 1 ¼ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 Tbsp cocoa powder
- ½ cup butter
- 1 Tbsp grated fresh ginger
- ½ cup packad brown sugar
- ¼ cup Crosby’s Fancy Molasses
- 1 tsp baking soda
- 1 ½ tsp boiling water
- ¾ cup chocolate chips
- ¼ sugar (for rolling cookies in)
- Combine flour, spices and cocoa in a bowl and set aside.
- In another bowl beat the butter and fresh ginger. Add the brown sugar and beat until well combined. Add the molasses and mix well.
- In a small bowl dissolve the baking soda in the boiling water.
- Beat half of the flour mixture into the butter. Add the baking soda mixture, then the rest of the flour mixture. Mix well. Stir in the chocolate chips.
- Put the dough in the fridge for 20 minutes and pre-heat the oven the 325 F
- Roll dough into 1 ½ inch balls, roll in the sugar and place on a parchment-lined cookie sheet, 2” apart.
- Bake 13-15 minutes, until the surface cracks. Let cool.
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