Get the Recipe:
Chocolate Ginger Cookies
Soft, chewy cookies with a deep chocolate base and warm ginger spice. Rolled in sugar so they bake up sparkly at the edges, these chocolate ginger cookies are cozy, rich, and just the right amount of festive. Add chocolate chunks, candied ginger, or both to make them your own.
Ingredients
- 1 ¾ cups (210 g) all-purpose flour
- ½ cup (42 g) unsweetened cocoa powder, (Dutch-process preferred)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) firmly packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg
- ¼ cup (85 g) unsulfured molasses
- 1 teaspoon vanilla extract
- ½ cup (85 g) semisweet or dark chocolate chips or chunks
- ¼ cup (40 g) finely chopped candied ginger
For rolling:
- about ½ cup (100 g) granulated sugar
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Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Mix in the egg, then the molasses and vanilla until well combined.
- With the mixer on low speed, gradually add the dry ingredients, mixing just until incorporated. Stir in the chocolate chips and/or candied ginger, if using.
- Cover and refrigerate the dough for at least 1 hour (overnight is fine). Alternatively, scoop the dough before chilling. (See notes.)
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Scoop the dough (about 1 1/2 tablespoons each, #40 scoop) and roll into balls. Roll each ball in granulated sugar to coat. Place 2 inches apart on the prepared pans.
- Bake one pan at a time for 10–12 minutes, or until set at the edges but slightly soft in the centers.
- Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Cocoa powder: Dutch-process gives the deepest, smoothest chocolate flavor, but natural unsweetened cocoa works if that’s what you have.
- Mix-ins: Use chocolate chunks, candied ginger, or both. For extra richness, increase the chocolate up to 1 cup (170g).
- Candied vs crystallized ginger: Both work well. Candied ginger is softer and chewier, while crystallized ginger is firmer and coated in sugar.
- Spice level: These are warmly spiced, not hot. For a stronger ginger kick, add ¼–½ teaspoon more ground ginger.
- Chilling: Chill the dough for at least 1 hour to make scooping easier and help control spreading. You can scoop first, then chill, if preferred. The dough will be a bit stickier before it's chilled.
- Size & yield: A #40 scoop (about 1½ tablespoons) yields about 36 cookies. A #60 scoop makes smaller cookies; reduce bake time by 1–2 minutes.
- Bake-from-frozen: Dough balls can be frozen and baked straight from the freezer. Add 1–2 minutes of bake time.
- Sandwich cookies: For a simple ganache filling, pour ¼ cup (60ml) warm cream over ½ cup (85g) chopped chocolate. Let stand briefly, stir until smooth, and cool until spreadable.
- Storage: Store baked cookies airtight for 3–4 days. Freeze up to 3 months.
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