Dark Chocolate, Ginger & Pomegranate Molasses Cookies
Recipe by Dragon
These holiday cookies have an intense and spicy chocolate taste. The pomegranate molasses gives the cookies a sweet and slightly sour edge that compliments the dark chocolate. They have become my favourite holiday cookie this year. Perfect to serve with coffee, tea or even a glass of brandy. Enjoy!
Makes: 3 dozen
Ingredients:
1/4 cup vegetable shortening
1/2 cup unsalted butter, soften
1 cup brown sugar, packed
1 egg room temperature
1/3 cup pomegranate molasses
1 3/4 cups all purpose flour
1/2 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground all spice
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups dark chocolate chips
Sanding sugar
Directions:
1. In a bowl of a stand mixer, combine shortening, butter, brown sugar, egg and molasses.
2. In another bowl, sift together the flour, cocoa, baking soda, baking powder, ginger, cinnamon, cloves, all spice and salt. Add the dry ingredients into the butter molasses mixture and mix until it forms dough.
3. Mix the chocolate chips into the dough. Cover and chill the dough for at least an hour.
4. Pre-heat oven to 375F. Scoop out the dough and shape into 1 inch balls. Place balls 2 inches apart on 3 parchment lined baking sheets. You might need to bake these cookies in batches depending on the size of your oven.
5. Flatten the balls slightly and sprinkle the tops with sanding sugar.
6. Bake for 10-12 minutes rotating the sheets half way through. Cool the cookies on the baking sheets for 2 minutes. Transfer them to a wire rack to cool completely.
Recipe by Dragon
These holiday cookies have an intense and spicy chocolate taste. The pomegranate molasses gives the cookies a sweet and slightly sour edge that compliments the dark chocolate. They have become my favourite holiday cookie this year. Perfect to serve with coffee, tea or even a glass of brandy. Enjoy!
Makes: 3 dozen
1/4 cup vegetable shortening
1/2 cup unsalted butter, soften
1 cup brown sugar, packed
1 egg room temperature
1/3 cup pomegranate molasses
1 3/4 cups all purpose flour
1/2 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground all spice
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups dark chocolate chips
Sanding sugar
Directions:
1. In a bowl of a stand mixer, combine shortening, butter, brown sugar, egg and molasses.
2. In another bowl, sift together the flour, cocoa, baking soda, baking powder, ginger, cinnamon, cloves, all spice and salt. Add the dry ingredients into the butter molasses mixture and mix until it forms dough.
3. Mix the chocolate chips into the dough. Cover and chill the dough for at least an hour.
4. Pre-heat oven to 375F. Scoop out the dough and shape into 1 inch balls. Place balls 2 inches apart on 3 parchment lined baking sheets. You might need to bake these cookies in batches depending on the size of your oven.
5. Flatten the balls slightly and sprinkle the tops with sanding sugar.
6. Bake for 10-12 minutes rotating the sheets half way through. Cool the cookies on the baking sheets for 2 minutes. Transfer them to a wire rack to cool completely.
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