Alex, the kitties, and I are in Pittsburgh to celebrate the holidays with my family – can I just say how EXCITED I am for Christmas this year?!? I absolutely cannot wait for all of the time with family (and the good food). AND I can’t wait to watch everyone open the gifts I got them, of course! 😉 We kicked off the holiday season as we usually do, with a cookie party at my sister’s. This year, I made what is now my absolute favorite cookie – double chocolate molasses crinkles!
These cookies are soft and chewy, with a crisp sugary crust. They have a rich chocolate flavor, followed by the wonderful taste that is the spicy molasses crinkle. Molasses crinkles are one of my very favorites, so adding chocolate…ten times better. I had to make an extra batch after I made all of my cookies for the cookie party so that I would have enough extras to eat! ALWAYS a good sign there.
The cookies were a hit at the party, and my dad keeps repeating how dangerous they are. When he first tried them, his face was blank, and then he immediately said, “There’s something wrong with them… I think I need to eat a couple more to find out,” which is the ultimate compliment from him. 😉
If you have any last minute baking to do, I recommend trying out these cookies! SO delicious. I need to go eat about 3, now…
What is your favorite kind of Christmas cookie?
- 1 cup white whole wheat flour
- 1 1/4 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg, freshly ground
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup (1 stick) butter, softened
- 1/4 cup brown sugar
- 1/2 cup molasses
- 1/4 tsp liquid stevia (or 1/4 cup more brown sugar)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 1/2 tsp boiling water
- 1 1/3 cups mini chocolate chips
- 1/4 cup demerara sugar (or any coarse sugar)
In a medium bowl, stir the flour, ginger, cinnamon, cloves, nutmeg, cocoa powder, and salt together. Set aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar together until it is light and fluffy. Add the molasses, and mix until smooth. Add the liquid stevia (if using) and vanilla extract, mixing until smooth.
In a small bowl, dissolve the baking soda into the boiling water.
Slowly add half of the flour mixture into the butter mixture, mixing until just incorporated. Stir in the dissolved baking soda, and then add the remaining flour mixture, mixing until just incorporated. Fold in the chocolate chips.
Cover the bowl with plastic wrap, and chill the dough in the fridge for about 2 hours (or overnight).
Once chilled, preheat the oven to 350 degrees F, and line two baking sheets with parchment paper.
Scoop the chilled dough into 1 1/2 tablespoon balls, and roll in the demerara sugar to coat. Place onto the prepared baking sheets about 2 inches apart. Repeat with the remaining dough balls.
Bake at 350 degrees F for 10-12 minutes, until the tops begin to crack (rotate the pans halfway through baking). Allow to cool on the pan slightly before removing to a wire rack to cool.
Store leftovers in an airtight container.
adapted from Martha Stewart's Cookies