Name: Chocolate Ginger Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Cuisine: American
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 (preferably Grandma’s brand); 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; 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

Instructions

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

Step 2: In a large bowl, beat the softened butter and brown sugar together on high speed until creamy and combined, about 3 minutes. Add the molasses, egg, and vanilla extract and beat until combined, about 1 minute, scraping down the sides as needed. The mixture may look slightly curdled—that’s normal.

Step 3: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be thick and sticky. Cover tightly and chill in the refrigerator for at least 2 hours or up to 3 days. Chilling is essential for handling this sticky dough.

Step 4: Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.

Step 5: Remove the dough from the fridge. If chilled longer than 2 hours, let it sit at room temperature for 10 minutes so cookies will spread properly. Scoop about 1.5 tablespoons (30g) of dough per cookie, roll into balls, then roll each in granulated sugar. Place on baking sheets, spaced 3 inches apart.

Step 6: Bake for 12 minutes or until edges are set. Remove from oven and let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Step 7: Once cooled, melt the chopped chocolate in a double boiler or microwave, heating in 20-second increments and stirring until smooth. Dip half of each cookie into the melted chocolate, then optionally drizzle extra chocolate on top and sprinkle with crystallized ginger if using.

Step 8: Allow the chocolate to set completely at room temperature or in the fridge.

Tips & Variations

For extra warmth, add a pinch of cayenne pepper or allspice to the dry spices.

If you don’t have molasses, substitute with an equal amount of dark corn syrup or honey, though flavor will slightly differ.

Chilling the dough is crucial; it helps manage the sticky texture and improves cookie shape and flavor.

Use a medium cookie scoop for even-sized cookies that bake uniformly.

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

FAQs

Can I skip chilling the dough?

Chilling is important to make the sticky dough easier to handle and to help the cookies spread properly during baking. Skipping this step may result in flat or misshapen cookies.

What type of chocolate works best for dipping?

Semi-sweet or dark chocolate with at least 60% cacao works well, providing a nice balance of sweetness and bitterness that complements the ginger and spices.