The combination of ginger and chocolate in these spicy, chewy, gooey cookies is simply heavenly and especially perfect for the holidays!
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.
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.
- 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
- Line two baking sheets with parchment paper.
- In a medium bowl sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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