Author Notes
a veganized and punch in your face version of Martha Stewart's Chocolate Ginger Molasses Cookies. because vegans/lactards need lurve too. —Lan | MoreStomach
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Ingredients
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7 ounces
best quality chocolate, rough chopped
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1 teaspoon
baking soda
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1/2 cup
vegan butter (1 stick), i used Earth Balance
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1/2 cup
packed light brown sugar
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2 tablespoons
freshly grated ginger
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1 1/2 cups
plus 1 TBL AP flour
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2 tablespoons
cocoa powder
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2 1/2 teaspoons
ground ginger
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2 teaspoons
ground cinnamon
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1/2 teaspoon
ground cloves
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1/4 teaspoon
ground nutmeg
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1/2 cup
molasses
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1/4 cup
granulated sugar, to roll dough in
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1/8 cup
sweet ground chocolate, to roll dough in
Directions
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chop chocolate into chunks, set aside. (alternatively, you can use chips too, i won’t judge)
dissolve baking soda in 1 1/2 teaspoons hot water; set aside
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using a mixer with paddle attachment, cream vegan butter and brown sugar until combined. add the fresh ginger and mix. in a bowl, sift all the remaining dry ingredients, in increments add to butter mixture, mix until combined
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next, add the slow ass molasses and baking soda mixture. mix in the chocolate. transfer to fridge. ignore it for a few hours, i ignored it for about 24 hours. it happens
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when ready, preheat oven to 325 degrees. Line baking sheets with parchment paper
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mix the granulated sugar and sweet ground chocolate on a plate. using an ice cream scoop, or whatever, scoop out dough and roll into balls, then roll around in the sugar + chocolate mixture. transfer balls onto lined baking sheets, fridge for 20 minutes. (martha reversed that step, good for her. i wanted to get that step over with, go from fridge to oven…) bake for 15-18 minutes, allow to cool for 5 minutes and then transfer to wire rack until cool completely.
BAM.
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