Chocolate Ginger Cookies Recipe

Introduction

These Chocolate Ginger Cookies combine rich cocoa with warm spices for a comforting treat. The molasses adds a deep sweetness, while a smooth chocolate dip takes them to the next level. Perfect for cozy afternoons or holiday baking.

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 (do not use blackstrap; preferably Grandma’s brand)
• 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: Whisk the flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt together in a medium bowl until well 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 paddle attachment until creamy and combined, about 3 minutes.
3. Step 3: Add the molasses, egg, and vanilla extract to the butter mixture and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed. The mixture may look slightly curdled, which is normal.
4. Step 4: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be thick and sticky.
5. Step 5: Cover the dough tightly and chill in the refrigerator for at least 2 hours, up to 3 days. Chilling is important to handle the sticky dough.
6. Step 6: Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
7. Step 7: Remove the chilled dough from the fridge. If chilled more than 2 hours, let it sit at room temperature for 10 minutes so cookies spread properly.
8. Step 8: Scoop about 1.5 tablespoons (30g) of dough per cookie, roll each ball in granulated sugar, and place 3 inches apart on the baking sheets.
9. Step 9: Bake for 12 minutes or until the edges look set. Remove from oven and cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
10. Step 10: Melt the chopped chocolate using a double boiler or microwave in 20-second increments, stirring after each until smooth.
11. Step 11: Dip half of each cooled cookie into the melted chocolate. Optionally drizzle leftover chocolate on top and sprinkle with crystallized ginger if desired.
12. Step 12: Let the chocolate set completely at room temperature or in the refrigerator before serving or storing.

Tips & Variations

• For extra spice, add a pinch of black pepper or cayenne to the dough for a subtle heat.
• Use dark brown sugar for a richer molasses flavor.
• Swap crystallized ginger for finely chopped candied orange peel to vary the flavor.
• Letting the dough chill overnight enhances the flavors and makes it easier to shape.

Storage

Store cooled cookies in an airtight container at room temperature for up to 1 week. The chocolate-dipped cookies can also be refrigerated to keep the chocolate firm, but bring to room temperature before serving for best taste. Leftover dough can be kept refrigerated up to 3 days or frozen for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of natural unsweetened?

Natural unsweetened cocoa powder is recommended for its acidity, which reacts with baking soda to help the cookies rise properly. Using Dutch-process cocoa may change the texture slightly but is still possible.

What if I don’t have molasses, can I substitute it?

Molasses is key for the cookie’s distinctive flavor and moisture. If unavailable, honey or maple syrup can be used but expect a different taste and texture.

Chocolate Ginger Cookies Recipe

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★★★★★

4.5 from 149 reviews

These Chocolate Ginger Cookies blend the warmth of ginger and spices with rich cocoa and molasses, creating a soft, chewy cookie perfect for the holidays or cozy afternoons. Rolled in sugar and dipped in melted chocolate with optional crystallized ginger topping, they offer a delightful mix of spicy, sweet, and decadent flavors.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 (dark recommended)
• 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

For Rolling and Topping

• 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. Combine Dry Ingredients: Whisk together the flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl until fully combined. Set 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 the mixture is creamy and well combined.
3. Add Wet Ingredients: Add the molasses, egg, and vanilla extract to the creamed mixture. Beat on medium speed for about 1 minute until combined, scraping down the bowl sides and bottom as needed. The mixture may appear slightly curdled, which is normal.
4. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. The cookie dough will be thick and sticky.
5. Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours and up to 3 days to firm up the dough and improve texture.
6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
7. Shape Cookies: Remove dough from the refrigerator. If chilled more than 2 hours, let sit at room temperature for 10 minutes to prevent under-spreading. Using about 1.5 tablespoons (30g) per cookie, roll dough into balls, then roll each ball in granulated sugar. Place on prepared baking sheets spaced about 3 inches apart.
8. Bake Cookies: Bake for 12 minutes, or until cookie edges appear set. They should still be soft in the center.
9. Cool Cookies: Let cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
10. Melt Chocolate: Melt finely chopped chocolate in a double boiler or microwave in 20-second increments, stirring after each until smooth and fully melted.
11. Dip and Decorate: Dip half of each cooled cookie into the melted chocolate. Drizzle additional chocolate over the top if desired. Sprinkle with finely chopped crystallized ginger while the chocolate is still wet for extra flavor and crunch.
12. Set Chocolate: Allow the chocolate to set fully at room temperature or in the refrigerator.
13. Store Cookies: Store leftover cookies in an airtight container at room temperature for up to 1 week.

Notes

• For best results, chilling the dough for at least 2 hours is critical to handle the sticky dough and ensure proper spreading during baking.
• Using dark brown sugar adds depth of flavor, but light brown sugar can also be used.
• Unsulphured molasses is preferred as blackstrap can be too bitter.
• If you don’t have crystallized ginger, it can be omitted or replaced with a light sprinkle of coarse sugar on the chocolate for texture.
• Chocolate chips can be used instead of finely chopped chocolate, but finely chopped chocolate melts more smoothly for dipping.
• Allow dipped cookies to fully set on parchment before stacking or storing to avoid sticking.

Keywords: chocolate ginger cookies, spicy cookies, molasses cookies, holiday cookies, ginger spice cookies