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Chocolate Ginger Cookies Recipe

★★★★★

4.7 from 131 reviews
  • Author: Mariam
  • Total Time: 2 hours 32 minutes (including chilling)
  • Yield: Approximately 24 medium cookies 1x

Description

These Chocolate Ginger Cookies offer a delightful balance of rich cocoa flavor combined with warm spices like ginger, cinnamon, and cloves. With a chewy texture and a crisp sugar coating, these cookies are perfect for fall or winter treats. The addition of a molasses base enhances their deep, complex flavor, while an optional dip in semi-sweet or dark chocolate and a sprinkle of crystallized ginger add an extra touch of indulgence.

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 (recommended dark)
  • 1/3 cup (80ml) unsulphured or dark molasses (do not use blackstrap; preferred Grandma’s brand)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Coating and Dipping

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

Instructions

  1. Mix Dry Ingredients: Whisk together the flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl until thoroughly combined. Set this bowl aside.
  2. Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter and brown sugar on high speed until the mixture is creamy and fully combined, about 3 minutes. This step ensures a light texture in the finished cookies.
  3. Add Molasses and Eggs: To the creamed butter and sugar, add the molasses, egg, and vanilla extract. Beat these together until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again if necessary, even if the mixture looks slightly curdled; this is normal.
  4. Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients and mix on low speed until everything is incorporated into a thick, sticky dough.
  5. Chill the Dough: Cover the dough tightly and refrigerate for at least 2 hours, and up to 3 days. Chilling is critical to handle the sticky dough and to help the cookies maintain their shape while baking.
  6. Prepare for Baking: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats for easy cookie removal and cleanup.
  7. Shape Cookies: Remove the dough from the refrigerator and, if chilled longer than 2 hours, let it sit at room temperature for 10 minutes to slightly soften. Using a medium cookie scoop or tablespoon measure (about 1.5 tablespoons or 30g each), roll dough into balls. Roll each ball in granulated sugar until fully coated, then place them 3 inches apart on the prepared baking sheets to allow for spreading.
  8. Bake: Bake the cookies for 12 minutes or until the edges look set. They should be slightly soft in the middle but cooked through.
  9. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.
  10. Dip in Chocolate (Optional): Once fully cooled, melt the finely chopped semi-sweet or dark chocolate using a double boiler or microwave, heating in 20-second intervals and stirring between each until smooth. Dip half of each cookie into the melted chocolate, then optionally drizzle leftover chocolate on top. Sprinkle finely chopped crystallized ginger on the chocolate for added texture and zing.
  11. Set Chocolate: Allow the chocolate coating to set completely at room temperature or by placing the cookies in the refrigerator.
  12. Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week to maintain freshness.

Notes

  • Chilling the dough is essential to prevent spreading and to develop flavor.
  • Do not use blackstrap molasses as it is too bitter; use unsulphured or dark molasses instead.
  • The cookies can be made without the chocolate dip for a simpler treat.
  • Use parchment paper or silicone mats to prevent sticking and ease cleanup.
  • If you prefer a spicier flavor, you can add extra ground ginger or crystallized ginger when rolling the cookies in sugar.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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