Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a recipe combining two of my favorite cookies! Great around the holidays, especially when paired with a glass of milk!

Recipe Summary

cook:
10 mins
additional:
5 mins
total:
35 mins
prep:
20 mins
Servings:
18
Yield:
18 cookies
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • Combine flour, cocoa, baking soda, cinnamon, ginger, and nutmeg in a separate bowl. Slowly mix into the creamed butter mixture until smooth.

  • 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.

  • 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.

  • 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.

Nutrition Facts

193 calories; protein 2g; carbohydrates 27.3g; fat 9.2g; cholesterol 17.4mg; sodium 130mg. Full Nutrition
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