Molasses Ginger Chew Cookies

Yield ~ 2 dozen

300g (2 c) all purpose flour

10g (1.5 tsp) ginger powder

¼ tsp ground nutmeg

⅛ tsp ground clove

17g ( 2T heaping) cacao powder

12g (2t) baking soda

1/2 t salt

170g ( 3/4c or 1 ½ sticks) room softened butter

30g (3T) fresh ginger, minced

175g (¾ c + 3T) brown sugar

250g (¾ c) blackstrap molasses

15g (1T) water, coffee, or dark beer

60g (⅓ c) candied ginger, cut into small pieces

Toppings

As needed- turbinado sugar, powdered sugar, or cacao powder.

Directions

Preheat oven to 350ºF (175ºC)

In a medium bowl sift together the first 7 ingredients, set aside.

Using a stand mixer with the paddle attachment cream butter and brown sugar together until lighten in color.

Add molasses, fresh ginger, and coffee, mix to combine (mixture will look slightly broken)

Add in dry ingredients all at once, mix on low for 10 sec

Add candied ginger, finish mixing

Scoop cookie and roll in desired topping

Place mounds on a parchment lined baking tray, press down slightly ( creating a puck shape)

Bake for 6 minutes rotate and bake another 4-6 minutes.

These cookies are very soft when they come out of the oven, allow to cool on tray slightly before trying to move to a cooling rack.