Chocolate Ginger Cookies Recipe

Introduction

These Chocolate Ginger Cookies offer a delightful blend of rich cocoa and warm spices, enhanced by a touch of molasses and a chocolate dip. Perfectly chewy and deeply flavorful, they make a wonderful treat for any occasion.

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1/4 cup (22g) natural unsweetened cocoa powder
• 1 and 1/4 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar (dark recommended)
• 1/3 cup (80ml) unsulphured or dark molasses (avoid blackstrap; Grandma’s brand preferred)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/3 cup (67g) granulated sugar, for rolling
• 4–6 ounces (113–170g) semi-sweet or dark chocolate, finely chopped
• Optional: 2 tablespoons (30g) finely chopped crystallized ginger

Instructions

1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until fully combined. Set aside.
2. Step 2: In a large bowl, beat the softened butter and brown sugar on high speed using a handheld or stand mixer with a paddle attachment. Continue until creamy and combined, about 3 minutes.
3. Step 3: Add the molasses, egg, and vanilla extract to the butter mixture. Beat until combined, about 1 minute, scraping down the sides and bottom of the bowl as needed. The batter may look slightly curdled, which is normal.
4. Step 4: On low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined and the dough is thick and sticky. Cover the dough tightly and chill in the refrigerator for at least 2 hours or up to 3 days. Chilling is essential for best results.
5. Step 5: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
6. Step 6: Remove the dough from the refrigerator. If chilled longer than 2 hours, let stand at room temperature for 10 minutes to allow the dough to soften slightly. Roll dough into approximately 1.5 tablespoon (30g) balls. Roll each ball in granulated sugar and place them 3 inches apart on the prepared baking sheets.
7. Step 7: Bake for 12 minutes, or until the edges appear set. Remove from oven and let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
8. Step 8: Once cooled, melt the chopped chocolate using a double boiler or microwave in 20-second intervals, stirring after each until smooth.
9. Step 9: Dip half of each cookie into the melted chocolate. Use remaining chocolate to drizzle over cookies if desired. Sprinkle with finely chopped crystallized ginger, if using.
10. Step 10: Allow the chocolate to fully set at room temperature or in the refrigerator.
11. Step 11: Store leftover cookies tightly covered at room temperature for up to one week.

Tips & Variations

• Chilling the dough is crucial for managing the sticky texture and achieving chewy cookies.
• For a more intense ginger flavor, add the optional crystallized ginger into the dough before chilling.
• Use dark molasses for a richer depth, but avoid blackstrap as it can be too bitter.
• Try different types of chocolate for dipping—milk chocolate adds sweetness, while bittersweet enhances richness.

Storage

Keep cookies stored in an airtight container at room temperature for up to one week. If you prefer, you can refrigerate them, but allow cookies to come to room temperature before serving. The chocolate dip sets best and stays firm when allowed to set in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip chilling the dough?

Chilling is important for this recipe to make the sticky dough easier to handle and to help the cookies maintain their shape during baking. Skipping this step may result in flatter, less chewy cookies.

What type of molasses should I use?

Use unsulphured or dark molasses for the best flavor. Blackstrap molasses is very bitter and should be avoided in this recipe.

Chocolate Ginger Cookies Recipe

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★★★★★

4.8 from 64 reviews

These Chocolate Ginger Cookies combine rich cocoa and warm ginger spices for a perfect balance of sweet and spicy flavors. Soft, chewy, and rolled in sugar before baking, these cookies are dipped in melted dark chocolate and optionally topped with crystallized ginger for an extra zing. Ideal for holiday treats or anytime you crave a gourmet cookie with a spicy twist.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes (including chilling and cooling time)
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1/4 cup (22g) natural unsweetened cocoa powder
• 1 and 1/4 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Wet Ingredients

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar (recommend dark)
• 1/3 cup (80ml) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand preferred)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

Other Ingredients

• 1/3 cup (67g) granulated sugar, for rolling
• 4–6 ounces (113–170g) semi-sweet or dark chocolate, finely chopped
• Optional: 2 Tablespoons (30g) finely chopped crystallized ginger

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until fully combined. Set this mixture aside.
2. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar on high speed for about 3 minutes until creamy and well combined.
3. Add Molasses, Egg, and Vanilla: Mix in the molasses, egg, and vanilla extract. Beat until fully incorporated, scraping down the bowl sides as needed. The mixture might look a bit curdled, which is normal.
4. Combine Wet and Dry Ingredients: Slowly add the dry ingredient mix to the wet ingredients on low speed. Mix just until combined. The dough will be thick and sticky.
5. Chill the Dough: Cover the dough tightly and refrigerate for at least 2 hours and up to 3 days to firm up. Chilling is crucial given the sticky consistency.
6. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
7. Shape Cookies: Remove dough from the fridge; if chilled longer than 2 hours, allow it to sit at room temperature for 10 minutes to prevent minimal spreading. Portion about 1.5 tablespoons (30g) of dough per cookie, roll into balls, then roll each ball in granulated sugar. Arrange the dough balls 3 inches apart on baking sheets.
8. Bake Cookies: Bake in the preheated oven for 12 minutes or until the edges appear set but the cookies remain soft in the center.
9. Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
10. Melt Chocolate: Once fully cooled, melt the chopped chocolate either using a double boiler or microwave in 20-second intervals, stirring after each, until smooth.
11. Dip Cookies in Chocolate: Dip half of each cookie into the melted chocolate, and if desired, drizzle any leftover chocolate on top. Sprinkle with optional finely chopped crystallized ginger while the chocolate is still wet.
12. Set Chocolate: Allow the chocolate to harden completely at room temperature or in the refrigerator.
13. Storage: Store leftover cookies in an airtight container at room temperature for up to one week.

Notes

• Use dark brown sugar and unsulphured molasses for the best flavor depth.
• Chilling the dough is essential to handle the sticky consistency and to help the cookies hold their shape during baking.
• Semi-sweet or dark chocolate works best for dipping; milk chocolate will be too sweet.
• The optional crystallized ginger adds a nice spicy crunch and visual appeal.
• Do not use blackstrap molasses as it can make the cookies overly bitter.
• To cream butter and sugar properly, ensure butter is softened to room temperature but not melted for best texture.

Keywords: chocolate ginger cookies, ginger cookies, chocolate dipped cookies, molasses cookies, holiday cookies, spiced cookies