Description
Delight in these rich and spicy Chocolate Ginger Cookies, perfectly blending the warm flavors of ginger and cinnamon with deep cocoa and sweet molasses. These chewy, chocolatey treats are studded with chocolate chips and candied ginger for an extra burst of flavor, making them ideal for holiday baking or anytime you crave a cozy, flavorful cookie.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-process preferred)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Wet Ingredients & Mix-ins
- 3/4 cup unsalted butter (softened)
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1/2 cup semisweet or dark chocolate chips or chunks
- 1/4 cup finely chopped candied ginger
Coating
- About 1/2 cup granulated sugar (for rolling the dough balls)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground ginger, cinnamon, cloves, and nutmeg until evenly combined. Set aside.
- Cream Butter and Sugars: Using an electric mixer on medium speed, beat the softened butter, light brown sugar, and granulated sugar together for 2–3 minutes until the mixture is light and fluffy. This step ensures a tender cookie texture.
- Add Egg and Flavorings: Mix in the egg until fully incorporated, then add the molasses and vanilla extract, mixing well to combine all the wet ingredients.
- Combine Dry and Wet Mixtures: Lower the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix just until everything is incorporated to avoid overworking the dough.
- Fold in Chocolate and Candied Ginger: Stir in the chocolate chips or chunks and finely chopped candied ginger with a spatula, distributing these mix-ins evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour to firm up. You can also scoop the dough before chilling if preferred, which helps control portions and saves time later.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Shape and Sugar-Coat the Dough: Using a #40 scoop or about 1 1/2 tablespoons of dough per cookie, form balls. Roll each dough ball in granulated sugar to create a sweet, slightly crunchy coating.
- Arrange and Bake: Place the sugared dough balls 2 inches apart on the prepared baking sheets. Bake one pan at a time for 10–12 minutes, until the edges are set but centers remain slightly soft for maximum chewiness.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps cookies set perfectly.
Notes
- You can scoop the dough before chilling to save time, but chilling enhances flavor and texture.
- For an extra spicy kick, increase the ground ginger by 1/2 teaspoon.
- Substitute dark chocolate chips for semi-sweet if you prefer a richer chocolate flavor.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies or raw dough balls for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
