Name: Spiced Chocolate Molasses Buttons
Yield: Makes about 4 dozen cookies
Ingredients: 1 1/2 cups plus 2 tablespoons (5 1/8 ounces/144 grams) unbleached all-purpose flour, spooned and leveled; 6 tablespoons (1 1/4 ounces/36 grams) unsweetened natural cocoa powder; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/8 teaspoon allspice; 3/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 10 tablespoons (5 ounces/142 grams) unsalted butter, at room temperature; 1/2 cup (4 ounces/113 grams) firmly packed dark muscovado sugar; 1 teaspoon pure vanilla extract; 1 large egg; 1/4 cup (3 ounces/84 grams) unsulphured molasses; 1/2 cup (3 1/2 ounces/100 grams) turbinado sugar, for coating the cookies; 2 ounces (57 grams) bittersweet chocolate (60% to 70% cacao); 2 tablespoons (1 ounce/28 grams) unsalted butter, cut into small pieces; 1/2 teaspoon unsulphured molasses

Photo by Leigh Beisch

These make a great holiday cookie—a hit with the chocolate lovers, the spice cookie lovers, and those who are drawn to the prettiest of the cookie tin contenders. This cookie gets a double hit of raw sugars: sticky dark muscovado in the dough and a roll through turbinado sugar that adds crunch and a naturally glittering finish around a puddle of bittersweet chocolate ganache.

Recipe notes

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