Sort ingredients
cawlensing
QR Code
Listen
Pdf
In a large bowl, whisk together the flour, baking soda, cocoa, and salt.
In a small pot, heat the molasses, sugar, coconut oil, ginger, and ginger extract (if using) over medium heat until melted. (This can also be done in the microwave.)
Let it cool slightly, about 10 minutes, then pour it over the flour mixture and mix to combine.
On a sheet of plastic wrap, shape the cookie dough into a log 1½ inches / 4cm in diameter.
Refrigerate for at least 1 hour. The dough can also be made 1 day ahead or frozen for up to 1 month.
Preheat the oven to 350°F / 175°C. Line baking sheets with parchment paper.
Using a sharp serrated knife, cut the cookie dough into slices ⅛ inch / 3mm thick and arrange on the prepared baking sheets, leaving about ¼ inch / 2cm of space between them.
Bake, one sheet at a time, in the middle of the oven for 8 to 12 minutes, until golden brown and set. If they are underbaked, they won't have the snap.
Cool completely on the baking sheets; they will get their snap as they cool.