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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/chocolate-ginger-cookies-recipe/