Description

Delight in these rich and aromatic Chocolate Ginger Cookies that combine the warmth of ginger and spices with the smooth indulgence of chocolate. Perfectly soft and chewy with a crisp sugar coating, these cookies are elevated by a luscious chocolate dip and optional crystallized ginger for extra zing. Ideal for holiday treats or anytime you crave a cozy, decadent snack.

Ingredients

Scale

Dry 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

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

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until fully combined. Set aside for later.
Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter and brown sugar on high speed for about 3 minutes until the mixture is creamy and combined.
Add Molasses, Egg, and Vanilla: Incorporate the molasses, egg, and vanilla extract into the butter and sugar mixture. Beat for about 1 minute until well combined, scraping down the sides as needed. The mixture might look slightly curdled, which is normal.
Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, mixing on low speed just until combined. The dough will be thick and sticky.
Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours, up to 3 days. Chilling is crucial for managing the sticky dough.
Prepare for Baking: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Form Cookies: Remove dough from refrigerator. If chilled more than 2 hours, allow it to sit for 10 minutes to soften slightly. Scoop about 1.5 tablespoons (30g) of dough per cookie, roll into balls, then roll each in granulated sugar. Place cookies 3 inches apart on baking sheets.
Bake Cookies: Bake for 12 minutes or until the edges appear set but the center is still soft.
Cool Cookies: Let cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Melt Chocolate: Melt finely chopped chocolate using a double boiler or microwave in 20-second intervals, stirring each time until smooth.
Dip Cookies: Once cooled, dip half of each cookie into the melted chocolate. Drizzle any remaining chocolate over the cookies if desired, then sprinkle with finely chopped crystallized ginger, if using.
Set Chocolate: Allow the chocolate to set completely at room temperature or refrigerate briefly.
Store: Store leftover cookies in an airtight container at room temperature for up to one week.

Notes

Use dark molasses (not blackstrap) for best flavor; Grandma’s brand is recommended.
Chilling the dough is essential to manage stickiness and ensure proper cookie texture.
If cookie dough is too cold, cookies may not spread during baking.
Crystallized ginger is optional but adds a lovely spicy-sweet crunch.
For dipping chocolate, semi-sweet or dark chocolate works best.
Cookies keep well for up to 1 week at room temperature in a tightly sealed container.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate ginger cookies, ginger cookies, molasses cookies, holiday cookies, chocolate dipped cookies, chewy gingerbread cookies