- 1 1/2 sticks (6 ounces) unsalted butter melted and cooled for 5 minutes
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar, plus more for rolling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/3 cup molasses
- 2 cups all purpose flour
- 1/2 cup dutch process cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon cloves
- Adjust the oven rack to the middle position and preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper. (If you're going to be letting the cookie dough chill for a long period, you can heat the oven closer to when you'll be baking.)
- Cream together the melted and cooled butter, brown sugar, and granulated sugar. When well-combined and slightly fluffy, add in the egg, vanilla extract, and molasses and mix again until well-combined.
- Sift the flour and cocoa powder into the bowl and add the baking soda, cornstarch, salt, and spices. Stir until combined, being sure not to overmix. Cover and chill the dough until it firms up and becomes easy to roll, at least 20 minutes or up to overnight.
- Using a large scoop or 1/4 cup measuring cup, scoop the dough and roll into balls. Then, roll into the granulated sugar or sprinkles to coat.
- Place the cookies on the prepared baking sheet, allowing ample space surrounding them for significant spread. You should only try to fit 6 or so cookies on one baking sheet.
- Bake, one batch at a time, until the cookies just begin to crack and set around the edges, about 14-15 minutes, before taking them out of the oven. They should still look puffy and very underbaked in the center. Let them cool completely on the baking sheet. It helps to give the pan a hard tap to aid in deflating the cookies. Repeat for remaining cookie dough.
- Prep Time: 30
- Cook Time: 15