Dark Chocolate Ginger Molasses CookiesPrint
All that the sun shines on is beautiful, so long as it is wild.
I was staring at my Christmas tree the other morning. There is a red pan at its foot, for water. You pour water in, the tree takes it up. If I poured milk in there, apple juice, olive oil, bourbon, whatever, the tree would try to take it in and use it to live. I’d never pour milk in there. I know what this little tree needs to stay well and green and healthy. On this scale, it seems so simple. An observer. Yet we mistake our needs every day, it seems. What makes us grow best…in food and form and function…
I want input that gives me life. And wholeness. To burst with that which moves me in the best, most natural ways.
A walk in cool air. Soft, molasses cookies, spicy with ginger. Voices echoing off damp, frosty windows.
Dark Chocolate Ginger Molasses Cookies
Makes about 24 cookies
- 2 cups whole wheat pastry flour (or all-purpose)
- 3 tablespoons unsweetened cocoa powder (dark or extra dark if you can find it)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon cream of tartar
- 1/2 cup vegetable oil
- 3/4 cup firmly packed brown sugar
- 1/4 cup white sugar
- 1 egg
- 1/4 cup molasses (not blackstrap)
- Preheat oven to 350F and line 2 large sheet pans with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, spices and cream of tartar. Set aside.
- In a large bowl, mix oil, sugars, egg and molasses until well combined. Slowly stir dry ingredients into wet mixture until just combined and dough forms (will be thick). With an 1 1/2 inch cookie scoop or tablespoon, form dough into balls and place 2 inches apart on lined sheet pans.
- Bake for 14-16 minutes or until set. Allow to cool for 5 minutes on sheet pans, then transfer to wire rack to cool completely. Cookies will keep in airtight container for several days.
Adapted greatly from White on Rice Couple