Chocolate/ Cookies/ Dessert/ easy/ Holiday

Chocolate Ginger Cookies

October 26, 2015

The combination of ginger and chocolate in these spicy, chewy, gooey cookies is simply heavenly and especially perfect for the holidays!

Chewy Gooey Chocolate Ginger Cookies | prettysimplesweet.com

Who knew that chocolate and ginger were such great buddies? I didn’t—at least not until I tried these cookies. Surprisingly delicious, they’ve become a favorite of mine, and I make them every time I have fresh ginger on hand.

Flavor and texture
The base is a classic ginger cookie with molasses, brown sugar, and spices and no eggs. Then there’s the addition of cocoa and chocolate which is what really takes them to the next level. There’s plenty of spice and melted chocolate in every single bite. These cookies are also super soft and chewy with a slight crunch from the sugar coating.

These cookies are spicy
A combination of fresh and ground ginger gives these cookies their intense flavor, along with the addition of other spices like cinnamon, cloves, and nutmeg.

Can I skip the fresh ginger?
You could, and the cookies would still be good, but they wouldn’t taste quite as great as if you followed the original recipe. There’s a whole tablespoon of fresh ginger in this recipe, so replacing it with more ground ginger would ultimately yield a different taste.

Chewy Gooey Chocolate Ginger Cookies | prettysimplesweet.com

Grate the fresh ginger very finely
I like to use my microplane grater for that.

Chilling time is a must
You know I give you shortcuts whenever I can, right? Trust me, I’m a lazy lady. But if you bake these cookies right away, they’ll spread out so much during baking that you’ll end up with one giant flat cookie. Two hours are the minimum time recommended for chilling, plus 20 minutes after shaping the dough into balls, but I recommend even more. I like to prepare the cookie dough quickly in the evening and bake it first thing in the morning, then eat about six of the cookies before anyone gets home.

Don’t overbake them
Overbaking can make the cookies tough, and the best thing about them is their chewy texture. Because of their dark color, it’s hard to know when they’re ready, but just don’t be tempted to bake them for more than 12 minutes.

And one last thing. Try these as sandwich cookies. With vanilla ice cream. You’ll die from pleasure.

Chewy Gooey Chocolate Ginger Cookies | prettysimplesweet.com

You may also love:
My favorite gingerbread cake
Super fudgy chocolate cookies
Thick hot chocolate, to pair with the cookies of course
Easy and quick chocolate truffles

Chocolate Ginger Cookies
Yields: 24 medium-size cookies
 
Ingredients
  • 1½ cups (200 g/7 oz) all-purpose flour
  • 1¼ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon unsweetened cocoa powder (preferably Dutch-process)
  • 115 g (1 stick/4 oz) unsalted butter, room temperature
  • 1 tablespoon freshly grated peeled ginger
  • ½ cup (100 g/3.5 oz) dark brown sugar
  • ½ cup (120 ml) unsulfured molasses
  • 1 teaspoon baking soda
  • 1½ teaspoons boiling water
  • 200 g/7 oz dark chocolate, cut into ¼-inch chunks
  • ⅓ cup granulated sugar, for coating the cookies
Instructions
  1. Line two baking sheets with parchment paper.
  2. In a medium bowl sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and fresh ginger on medium speed until whitened, about 4 minutes. Add brown sugar and beat until well combined. Add the molasses and beat until combined.
  4. In a small bowl, dissolve baking soda in boiling water. Add half of the flour mixture to the butter mixture then beat in baking soda mixture. Beat in remaining flour mixture. Mix in chocolate just until combined. Don’t overmix. Cover bowl with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
  5. Preheat oven to 325F/160C. Roll dough into 1½-inch (3cm) balls (I like to use this medium cookie scoop for that) and place 2 inches apart on baking sheets. Refrigerate for 20 minutes, then roll each ball in granulated sugar.
  6. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating the pan halfway through. Let cool 5 minutes. Transfer to a wire rack to cool completely.
  7. Cookies are best the same day they are made, but can be stored in airtight containers at room temperature for up to 5 days.

Recipe adapted from Martha Stewart’s Cookies

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21 Comments

  • Reply
    Lynn
    October 26, 2015 at 8:41 am

    I cant wait to try this:)
    Q: the unsulfured molasses is in liquid or solid form?

    • Reply
      Shiran
      October 26, 2015 at 9:30 am

      It’s liquid 🙂

  • Reply
    Kathleen @ Yummy Crumble
    October 27, 2015 at 3:51 am

    I can’t wait to try these! They look fantastic 🙂 I bet they are amazing with vanilla ice cream just like you suggested!

    • Reply
      Shiran
      October 27, 2015 at 8:16 am

      Thank you, Kathleen! 🙂

  • Reply
    Lynn
    October 27, 2015 at 9:10 am

    Thanks, Shiran!

  • Reply
    Jess @ What Jessica Baked Next
    October 27, 2015 at 6:55 pm

    These cookies are gorgeous, Shiran! Love the spices mixed with the chocolate. These cookies make the perfect autumn treat!

    • Reply
      Shiran
      October 29, 2015 at 6:24 am

      Thank you so much, Jess!

  • Reply
    Sarah | Drool-Worthy
    October 28, 2015 at 10:43 pm

    Wow! And they’re spicy too? This recipe sounds fantastic, love it!

    • Reply
      Shiran
      October 29, 2015 at 6:20 am

      Thank you, Sarah!

  • Reply
    jaime
    November 18, 2015 at 1:28 pm

    I just made these this weekend. I kicked up the heat by using 4.25 oz of Scharffen Berger bittersweet chocolate and a 2.75 ounce bar of do not eat this chocolate bar http://www.lilliebellefarms.com/do-not-eat-this-chocolate
    (not for the faint of heart or palette!). My mouth was on fire in the best possible way

    • Reply
      Shiran
      November 19, 2015 at 4:20 am

      Sounds interesting! I think I could handle the heat 🙂 I’m glad you enjoyed it!

  • Reply
    Liz @ Teta Lizza's Kitchen
    November 22, 2015 at 11:56 am

    These sound so tempting! Traditional ginger(bread) cookies are sorta “meh” to me but these might tip the scales to me becoming a fan. 🙂 Beautiful site! – Liz

    • Reply
      Shiran
      November 22, 2015 at 1:56 pm

      Thank you so much, Liz! 🙂

  • Reply
    Angela
    December 15, 2015 at 3:50 pm

    I made these for our office holiday bake-off and they were a hit! I added a little fine-chopped candied ginger with the chocolate chunks, and I did put about 1/4 teaspoon of salt in the dry ingredients, and they came out fantastically. Moist and chewy and so flavorful. Thank you for sharing the recipe!

    • Reply
      Shiran
      December 17, 2015 at 4:20 am

      Thank you so much for your comment, Angela! I hope you have a good holiday!

  • Reply
    Sangavi jagannathan
    March 22, 2017 at 8:42 pm

    Instead of using molasses can you use honey

    • Reply
      Shiran
      March 29, 2017 at 5:32 am

      I haven’t tried it with honey, but the two are different in flavor, and the molasses gives it its unique flavor.

  • Reply
    Jacqueline Lim
    July 15, 2017 at 6:00 am

    Sounds delicious! Could I use unsulphured blackstrap molasses? That’s all the shop I go to has. I understand that blackstrap means the molasses have been processed further, just opened a jar, they are really thick! Thanks!

    • Reply
      Shiran
      July 17, 2017 at 9:35 am

      Hi Jacqueline, blackstrap molasses has a stronger, less sweet taste, and the cookies can have a bitter flavor. I don’t recommend using it, but it’s a matter of personal taste.

  • Reply
    Anita
    September 29, 2017 at 4:51 pm

    After chopping up all my 90% dark chocolate Lindt bars (almost no sugar), I realized maybe you meant sweetened dark chocolate. If the dark chocolate should have been sweetened, can I add brown sugar to compensate?

    • Reply
      Shiran
      September 29, 2017 at 5:13 pm

      Hi Anita, 90% would be bitter, unless you try it and like the flavor. I usually suggest up to 70% when baking. Adding sugar at this point would ruin the cookie texture. You can taste the cookie dough and see if you like it. If it tastes good, you can add more chocolate that’s sweeter, like milk chocolate, and bake them anyway.

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