Name: Chocolate Ginger Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 32 min
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour (spooned & leveled); 1/4 cup (22g) natural unsweetened cocoa powder; 1 1/4 teaspoons baking soda; 2 teaspoons ground ginger; 1 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; 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

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)

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

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until combined. Set aside.

Step 2: In a large bowl, beat the softened butter and brown sugar on high speed until creamy and well combined, about 3 minutes.

Step 3: Add the molasses, egg, and vanilla extract to the butter mixture, then beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again if needed; the mixture may look slightly curdled, which is normal.

Step 4: Mix the dry ingredients into the wet ingredients on low speed until combined. The dough will be thick and sticky. Cover tightly and chill in the refrigerator for at least 2 hours and up to 3 days to firm up the dough.

Step 5: Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.

Step 6: Remove the chilled dough from the refrigerator. If chilled more than 2 hours, let sit at room temperature for 10 minutes to allow easier shaping. Roll the dough into 1.5 tablespoon (30g) balls, then roll each ball in granulated sugar and place on the prepared baking sheets, spacing them 3 inches apart.

Step 7: Bake the cookies for 12 minutes, or until the edges appear set.

Step 8: Let cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

Step 9: Melt the chopped chocolate using a double boiler or microwave in 20-second increments, stirring after each until smooth.

Step 10: Dip half of each cooled cookie into the melted chocolate. Use leftover chocolate to drizzle on top if desired. Sprinkle with chopped crystallized ginger, if using.

Step 11: Allow the chocolate to fully set at room temperature or in the refrigerator before serving.

Tips & Variations

For best flavor, use dark molasses and dark or semi-sweet chocolate to complement the spices.

Chilling the dough is essential to prevent spreading and to develop flavors; do not skip this step.

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free baking blend.

Adding crystallized ginger adds a lovely texture and extra zing, but it’s perfectly fine to omit if you prefer a simpler chew.

Storage

Store leftover cookies in an airtight container at room temperature for up to 1 week. If you want to keep them longer, freeze the uncoated dough balls for up to 3 months and bake when ready. Reheat baked cookies briefly in a low oven to refresh their texture. Chocolate-dipped cookies can be kept refrigerated but bring them to room temperature before serving to enjoy optimum flavor.

FAQs

Can I use regular molasses instead of dark molasses?

Dark molasses is recommended for its richer flavor, but you can use regular unsulphured molasses as a substitute. Avoid blackstrap molasses, as its bitterness may overpower the cookies.

How do I prevent these cookies from spreading too much during baking?

Chilling the dough for at least 2 hours or up to 3 days is key to minimizing spread. Also, letting the dough rest at room temperature for 10 minutes before baking (if well chilled) helps the cookies bake evenly and develop the right texture.