My molasses cookies are Kin's favorite. And I'll admit, they're one of my favorites as well. There's something about that ginger-molasses combination that just hits perfectly. The recipe I use makes a nice soft cookie — one that doesn't dry out on the counter and turn into more of a ginger snap. (Admittedly, these don't last that long.)

But as I've been looking for better cookie recipes, I thought I'd take my current recipe head-to-head with a molasses cookie variation. I chose The New York Times Cooking's chocolate-molasses cookie.

When I read the recipe, I knew it would be an unfair comparison. It has fresh grated ginger! Why aren't I adding fresh grated ginger to my usual recipe!? (I think I will from now on.)

I'm getting ahead of myself…

Molasses Cookies

This is based on the recipe that appears on the Salty Marshmallow website.

Prep time: 10 minutes  ·  Cooking time: 15 minutes  ·  Servings: 31  ·  Calories: 127

Ingredients:

• 1 cup brown sugar
• 1 cup butter, softened
• 1/4 cup molasses
• 1 egg
• 1 tsp vanilla
• 2 1/2 cups flour
• 2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 1/2 tsp ginger
• 1/2 tsp salt
• 1/4 cup granulated sugar (for decoration)

Instructions:

1. Preheat oven to 325 degrees.
2. In a medium bowl, combine the sugar, butter, egg, molasses, and vanilla.
3. In a large bowl, combine the flour, soda, salt, and spices. Add the wet ingredients.
4. Roll into tablespoon-size balls, then roll in sugar. Place on a baking sheet -- about a dozen fit on a sheet.
5. Bake for 13-15 minutes.
6. Cool on a wire rack.

Chocolate Molasses Cookies

This is based on Alison Roman's recipe in The New York Times Cooking.

Prep time: 40 minutes  ·  Cooking time: 10 minutes  ·  Servings: 33  ·  Calories: 75

Ingredients:

• 1/2 cup unsalted butter
• 1 tbs freshly grated ginger
• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp salt
• 1/3 cup granulated sugar (plus extra for decoration)
• 1/2 cup molasses
• 1 egg

Instructions:

1. Preheat oven to 350 degrees.
2. Line two baking sheets with parchment paper.
3. In a small pot over medium heat, melt the butter. Add the fresh ginger. Remove from heat and let cool while you prepare everything else.
4. In a large bowl, combine the flour, spices, soda, and salt.
5. In a medium bowl, combine the sugar, molasses, egg, and ginger/butter. Slowly mix into the dry ingredients.
6. The dough will be very soft, so refrigerate for about 15 minutes to firm. Then roll into small balls, about the size of a quarter. Roll in sugar, and place on cookie sheet -- about a dozen per sheet.
7. Bake for 6-8 minutes.
8. Cool on on a wire rack.

Some Baking Notes

The "plain" molasses cookie is, as I said, pretty close to perfect — it's soft, with that granulated sugar texture. The chocolate version bakes at a higher temperature for a shorter amount of time. That's not the only reason they're "fudgier," of course. But it doesn't have that same molasses cookie texture at all. The chocolate, however, gives it such a rich, dark taste. Despite the addition of the fresh ginger, the ginger flavor didn't overpower the chocolate. And wow damn, I love these. Kin did too, although he's requested I stick with my original recipe for future bakes.