Chocolate/ Cookies/ Dessert/ easy/ Eggless Recipes/ Holiday

Chocolate Ginger Cookies

October 26, 2015

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

Chewy Gooey Chocolate Ginger Cookies |

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 have lots of flavor
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 |

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 |

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

4.8 from 5 votes
Chewy Gooey Chocolate Ginger Cookies |
Chocolate Ginger Cookies
YIELD: 24 medium-size cookies

  • 1 1/2 cups (200 g/7 oz) all-purpose flour
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 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
  • 1/2 cup (100 g/3.5 oz) dark brown sugar
  • 1/2 cup (120 ml) unsulfured molasses
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons boiling water
  • 200 g/7 oz dark chocolate , cut into 1/4-inch chunks
  • 1/3 cup granulated sugar , for coating the cookies
  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 1 1/2-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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  • Reply
    October 26, 2015 at 8:41 am

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

    • Reply
      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
      October 27, 2015 at 8:16 am

      Thank you, Kathleen! 🙂

  • Reply
    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
      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
      October 29, 2015 at 6:20 am

      Thank you, Sarah!

  • Reply
    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
    (not for the faint of heart or palette!). My mouth was on fire in the best possible way

    • Reply
      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
      November 22, 2015 at 1:56 pm

      Thank you so much, Liz! 🙂

  • Reply
    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
      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
      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
      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
    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
      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.

  • Reply
    December 17, 2017 at 11:06 am

    Any recommendations for substituting with gluten free flour?

    • Reply
      December 18, 2017 at 5:45 pm

      Hi Elliott, I don’t have a lot of experience with gluten free flour but usually you can substitute all-purpose gluten-free flour in place of all-purpose flour at a ratio of 1:1, but my guess is that you’ll also need to add xanthan gum.

  • Reply
    March 16, 2018 at 6:26 pm

    Hi Shiran, in response to Elliott the ratio of gluten free to all purpose flour is 1:1 by weight, not volume. In my experience, rather than xanthan gum (which gives a somewhat ‘gritty’ mouth feel) using sweet rice flour a.k.a. mochiko as about 15-20% of the total gluten free flour weight gives the baked goods the ‘glutinous’ chewy texture without the grit. There are some gluten free flours that are the same weight and volume as a/p flour but I have no experience with them as I mix my own. Hope that helps.


    • Reply
      March 18, 2018 at 7:35 am

      Thank you so much for sharing, Carrie!

  • Reply
    April 23, 2018 at 3:42 am

    I’ve had the same questions about Stewart’s recipe, which is all over the Internet – why no eggs? I’ve added a yolk and it’s always seemed fine. I don’t know, I’m leery of cookies without the ingredients I expect, I guess. Do you think it works well for a particular reason sans eggs?

    • Reply
      April 24, 2018 at 4:27 pm

      Every recipe is different, and I simply tried the recipe and loved it. It’s delicious without any eggs 🙂

  • Reply
    January 30, 2019 at 10:00 am

    It taste so delicious.

  • Reply
    December 13, 2020 at 7:57 am

    Hi! I’ve made these cookies before and they’re always amazing!! Thinking about prepping some dough in advance this year. A lot of the time you can freeze the dough balls & bake straight from frozen–do you think this would work for this recipe?


    • Reply
      December 20, 2020 at 5:17 am

      Yes it would work 🙂 You might need to add about 1-2 minutes to the baking time.

      • Reply
        December 25, 2020 at 2:55 am

        Hi! These cookies turned out absolutely amazing!! Thanks for the recipe!

  • Reply
    December 23, 2020 at 12:25 pm

    Do you think orange dark chocolate would pair nicely with versus just dark chocolate?

    • Reply
      December 28, 2020 at 4:19 am

      There would be many flavors so it’s a matter of personal taste 🙂 I think it can work nicely.

  • Reply
    January 9, 2021 at 4:00 pm

    Just made these. I only post when 1) I’ve made the recipe and 2) they’re good. These were easy to make and so good! I had a recipe I saw a couple of years ago for another recipe I like but the link is broken and the reviews for Martha Stewart’s are all over the place; found this and they came out so delicious. I made a blackberry marscapone cheese filling with thyme and turned them into sandwich cookies (saw that elsewhere, too). These are sophisticated but not fussy – I love them! Will definitely be making again this winter.

  • Reply
    Web-Hopping vol. 18 | sugarsmith
    October 3, 2021 at 10:25 pm

    […] Chocolate Ginger Cookies: I don’t usually reach for cookies with a chocolate base, but the fresh ginger added into this dough sure has me intrigued. […]

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