Chocolate Molasses Crinkle Cookies
Make your season bright with these dark, chewy Chocolate Molasses Crinkle Cookies. Flavored with sweet molasses and Hershey's Special Dark Cocoa then coated in sugar, these wintery cookies are wonderful.
Ingredients
Chocolate Molasses Cookies
- 1 1/2 cups all-purpose flour unbleached
- 1/2 cup Hershey's Special Dark Cocoa Powder (Dutch processed cocoa)
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp sea salt fine
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1/4 cup unsulphured molasses
- 1 tsp vanilla extract pure
- 1/4 cup granulated sugar for rolling
Instructions
Chocolate Molasses Cookies
- Preheat oven to 350 degrees.
- In a large bowl, whisk together flour, cocoa powder, baking soda, spices and salt. Set aside.
- Beat butter and both sugars with an electric mixer until light and creamy, approximately 2 minutes.
- Add egg, molasses and vanilla then beat until incoporated.
- Reduce mixer speed to low, add dry ingredients to wet and mix until just combined.
- Using a 1-tablespoon sized cookie scoop, scoop dough into round balls, roll balls in 1/4 cup of sugar then place on the parchment-lined cookie sheet spaced 2 inches apart.Note: If you want your cookies to be extra snowy white, roll them in powdered sugar after rolling in granulated sugar.
- Bake for 8 to 10 minutes or until edges are just set and the centers are still soft.
- Remove cookies from oven, sprinkle tops with sugar then allow cookies to rest on the baking sheet for 5 minutes before moving to a rack to cool completely.
- Store cookies in an airtight container at room temperature up to 5 days.