This is a recipe combining two of my favorite cookies! Great around the holidays, especially when paired with a glass of milk!
Ingredients
- butter: 0.5 cup (melted)
- packed light brown sugar: 0.5 cup
- molasses: 0.33333 cup
- water: 1 Tbsp
- ½ cups all-purpose flour: 1 piece
- baking cocoa: 4 tsp
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- ground ginger: 0.75 tsp
- ground nutmeg: 0.25 tsp
- ¼ cups milk chocolate chips: 1 piece (divided)
- white sugar: 0.125 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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Combine butter and brown sugar in a large bowl; beat together until fluffy. Beat in molasses and water.
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Combine flour, cocoa, baking soda, cinnamon, ginger, and nutmeg in a separate bowl. Slowly mix into the creamed butter mixture until smooth.
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Place 1 cup chocolate chips in a microwave-safe bowl. Melt in the microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add to the dough and mix well.
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Shape dough into 1-inch balls and roll in white sugar. Insert 1 chocolate chip into the center of each ball of dough. Make sure you can still see a bit of the chocolate chip sticking out, but not too much. Arrange on baking sheets.
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Bake in the preheated oven until tops begin to crack, 10 to 12 minutes. Cool on the baking sheets for 3 minutes before moving to wire racks to finish cooling.
