Chocolate Ginger Cookies Recipe

Introduction

These Chocolate Ginger Cookies combine rich cocoa with warm spices and a touch of molasses for a deeply flavorful treat. Topped with a smooth chocolate dip and optional crystallized ginger, they’re perfect for cozy afternoons or special occasions.

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 (avoid blackstrap molasses)
• 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

1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly combined. Set aside.
2. Step 2: In a large bowl, beat the softened butter and brown sugar with a handheld or stand mixer fitted with a paddle attachment on high speed for about 3 minutes until creamy and combined.
3. Step 3: Add the molasses, egg, and vanilla extract to the butter mixture and beat for about 1 minute until mixed well. Scrape down the bowl as needed. The mixture may look a bit curdled, which is normal.
4. Step 4: Gradually add the dry ingredients to the wet ingredients and mix on low speed until fully combined. The dough will be thick and sticky.
5. Step 5: Cover the dough tightly and chill in the refrigerator for at least 2 hours, or up to 3 days. Chilling is essential for handling the sticky dough and helps the flavors meld.
6. Step 6: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
7. Step 7: Remove the dough from the refrigerator. If chilled longer than 2 hours, let it rest at room temperature for 10 minutes so the cookies can spread properly when baked.
8. Step 8: Scoop about 1.5 tablespoons (30g) of dough for each cookie. Roll each ball in granulated sugar to coat and place them 3 inches apart on the prepared baking sheets.
9. Step 9: Bake for 12 minutes or until the edges look set. Remove from oven and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
10. Step 10: Once cooled, melt the chopped chocolate using a double boiler or microwave in 20-second intervals, stirring until smooth.
11. Step 11: Dip half of each cookie into the melted chocolate. Optionally, drizzle leftover chocolate on top and sprinkle with finely chopped crystallized ginger.
12. Step 12: Allow the chocolate to set fully at room temperature or in the refrigerator before serving.

Tips & Variations

• Use dark molasses instead of blackstrap for a milder, richer flavor.
• Chilling the dough is crucial—it helps the spices to develop and prevents excessive spreading during baking.
• For extra texture and heat, add finely chopped crystallized ginger inside the dough along with the chocolate.
• If you prefer less sweetness, swap semi-sweet chocolate for bittersweet varieties.

Storage

Store leftover cookies in an airtight container at room temperature for up to 1 week. If dipped in chocolate, keep them cool to prevent melting. Reheat briefly in a warm oven if you prefer them soft again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days. Just make sure to cover it tightly. This resting time enhances the flavor and makes it easier to handle.

What if I don’t want to dip the cookies in chocolate?

The cookies are delicious on their own with the rich spices and cocoa. The chocolate dip is optional but adds a lovely indulgent finish.

Chocolate Ginger Cookies Recipe

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★★★★★

4.6 from 116 reviews

These Chocolate Ginger Cookies combine the rich, deep flavor of unsweetened cocoa with warm spices like ginger, cinnamon, cloves, and nutmeg. The addition of molasses adds moisture and a subtle caramel note, while dipping the cooled cookies in melted chocolate and optionally topping with crystallized ginger creates an irresistible treat that is perfect for any cookie lover looking for a spicy chocolate twist.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: 24 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry 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

Wet Ingredients

• 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 (avoid blackstrap)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

For Rolling and Topping

• 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

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until fully combined. Set aside.
2. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar together on high speed for about 3 minutes until creamy and well combined, ensuring a smooth texture.
3. Add Molasses, Egg, and Vanilla: To the creamed butter and sugar, add the molasses, egg, and vanilla extract. Beat on medium speed until combined, scraping the bowl sides as necessary. The mixture may appear slightly curdled, which is normal.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until the dough is thick, sticky, and just combined. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours and up to 3 days to chill, which is essential for handling the sticky dough.
5. Prepare Baking Sheets and Preheat Oven: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats and set aside.
6. Shape Cookies: Remove dough from the refrigerator. If chilled longer than 2 hours, allow to sit at room temperature for 10 minutes to prevent cookies from not spreading. Scoop approximately 1.5 tablespoons (30g) of dough per cookie, roll into balls, then roll each ball in granulated sugar. Arrange cookies 3 inches apart on the prepared baking sheets.
7. Bake Cookies: Bake for 12 minutes or until edges are set but centers may still appear slightly soft.
8. Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.
9. Melt Chocolate: Melt the chopped chocolate either using a double boiler or in the microwave by heating in 20-second increments, stirring thoroughly between each until smooth.
10. Dip and Decorate: Dip half of each fully cooled cookie into the melted chocolate. Use remaining chocolate to drizzle over the cookies if desired. Sprinkle the dipped chocolate with finely chopped crystallized ginger, if using.
11. Set Chocolate: Let the chocolate coating fully set at room temperature or in the refrigerator for a quicker set.
12. Store Cookies: Store any leftover cookies tightly covered at room temperature for up to one week to maintain freshness.

Notes

• Chilling the cookie dough for at least 2 hours is crucial to manage the sticky dough and help cookies spread properly during baking.
• Use unsulphured or dark molasses for best flavor; avoid blackstrap molasses which can be bitter.
• Dark brown sugar is recommended for a richer, deeper taste, but light brown sugar can be substituted.
• Optionally add crystallized ginger on top of the chocolate for an extra burst of gingery flavor and texture contrast.
• Make sure cookies are completely cooled before dipping in chocolate to prevent melting and breaking.
• Use a medium cookie scoop or measure dough carefully for consistent cookie size and baking time.

Keywords: chocolate ginger cookies, spiced cookies, ginger molasses cookies, chocolate dipped cookies, holiday cookies