Chewy Chocolate Ginger Molasses Cookies
8 tablespoons (112 g) unsalted butter, chopped
2 ounces semisweet chocolate, chopped
1/4 cup (84 g) unsulphured molasses
1 teaspoon baking soda
1 1/2 cups plus 1 tablespoon (219 g) all purpose gluten free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon kosher salt
1 tablespoon (5 g) unsweetened cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/4 teaspoons ground ginger
1/4 teaspoon ground cloves
1 tablespoon freshly grated ginger
1/4 cup (50 g) granulated sugar
1/2 cup (109 g) packed dark brown sugar
1 egg yolk (25 g), at room temperature
6 ounces semi-sweet chocolate chips
White sanding sugar, for rolling (optional)
In a medium-size bowl, place the butter and chopped chocolate and melt in a double boiler or in the microwave in 30-second bursts, stirring until smooth. Add the molasses and baking soda, and mix to combine. Set the bowl aside.
In a large bowl, place the flour, xanthan gum, salt, cocoa powder, cinnamon, nutmeg, ground ginger, cloves and freshly grated ginger, and whisk to combine. Add the sugars, and mix to combine, breaking up any lumps in the brown sugar. Create a well in the center, add the melted butter and chocolate mixture and the egg yolk, and mix to combine. The cookie dough will be soft but thick. Add the chocolate chips and mix until evenly distributed throughout the dough. Cover the cookie dough and refrigerate for at least an hour and up to a few days.
Before baking, preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper. Remove the dough from the refrigerator. Break up the dough with the tines of a fork, and gather pieces of dough about the size of a golf ball (about 2 tablespoonful), roll tightly into a ball and press into a 1/2-inch thick disk. Roll on all sides in the optional sanding sugar, pressing to help the sugar adhere. Place on a prepared baking sheet about 2 inches apart.
Place the baking sheets, one at a time, in the center of the preheated oven and bake until the surfaces crack slightly and the cookies are just set in the center (about 10 minutes). Remove from the oven and allow to cool for at least 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
This recipe can be doubled easily, and the cookies can be frozen once baked. If you’d like to freeze the shaped dough, freeze it without the sanding sugar in a single layer on a baking sheet before piling the pieces into a freezer-safe bag. Allow the dough to soften to room temperature before rolling in sanding sugar and baking. Adapted from Martha Stewart.