chocolate ginger cookies

Perfectly spiced cocoa ginger molasses cookies come together with basic baking ingredients, and taste even better after a dip in melted chocolate. The cookies will puff up in the oven from the baking soda, and then fall as they cool. Some will have more crinkles and cracks than others.

Chocolate Ginger Cookies

2 cups (250 grams) all-purpose flour (spooned & leveled)

(22 grams) natural unsweetened cocoa powder

1 and 1/4 teaspoons baking soda

ginger

cinnamon

cloves

nutmeg

salt

3/4 cup (12 Tbsp; 170 grams) unsalted butter, softened to room temperature

3/4 cup (150 grams) packed light or dark brown sugar (I recommend dark)

(80 milliliters) unsulphured

egg,

vanilla extract

1/3 cup (67 grams) granulated sugar, for rolling

(113–170 grams) semi-sweet or dark chocolate, finely chopped (see note)

Tablespoons (30 grams) finely chopped crystallized ginger

Whisk the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together in a medium bowl until combined. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until creamy and combined, about 2 minutes. Add the molasses, egg, and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. The mixture may look a bit curdled; that&#8217;s ok.

Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is imperative for this sticky cookie dough.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for 10 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough into balls, about 1.5 Tablespoons (30g) of dough each (I use this medium cookie scoop). Roll each in granulated sugar and arrange 3 inches apart on the baking sheets.

Bake cookies for 12 minutes or until edges appear set.

Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.

Dip in chocolate

When the cookies are cooled, melt the chopped chocolate, either in a double boiler or use the microwave. Microwave in 20-second increments, stirring after each until completely melted. Dip half of each cooled cookie into the chocolate, and use any leftover chocolate to drizzle on top, if desired. Sprinkle chopped crystallized ginger on chocolate.

Allow chocolate to completely set at room temperature or in the refrigerator.

Cover leftover cookies tightly and store at room temperature for up to 1 week.

I made a variation on this that turned out great. Instead of molasses, I boiled minced fresh ginger (about 2 tablespoons) into a syrup with the brown sugar and 1/4 cup white sugar. Cooled the ginger syrup before beating in the butter and egg. The other thing is rather than dipping them in chocolate I used good quality chocolate chips. Easy and lovely, thank you!

OMG, these are amazing. That crystal ginger on top is just that perfect little twist. 
So easy to make but a show stopper. Thank you for this fabulous recipe.

Hi Sally. I love your recipes! I’m ashamed to admit this but I made them 11 months ago and froze them unbaked following your instructions and forgot them. They are delicious! Thank you for this unique wonderful recipe!

You Sally are a baker's dream.. these biscuits (Australian here) sorry cookies are to die for! I'm a total ginger nut and these are the best ginger biscuits I've ever had. Thank you for bringing us all these amazing recipes. I love you!!

We love these cookies! They come together easily and the ginger and chocolate flavors are excellent together. Adding this one to my year round cookie rotation! The milk chocolate was a good flavor too. Thanks again for your help and another wonderful cookie. I have shared this recipe several times already with my family and friends.

This is my newest favorite recipe! I made these yesterday for a cookie baking party where we had to also pair the cookies with a drink. I knew I wanted to make hot apple cider from scratch and found this recipe. I don’t particularly like the whole pumpkin spice combo that is all the rage in the fall, so wasn’t sure if I would like it. However, a bakery down the street from my apartment in Italy had these soft ginger cookie cake things half dipped in chocolate that were so amazingly delicious that I hadn’t forgotten them, but didn’t remember the Italian name for them… this recipe is even better! I love the cocoa and molasses pairing. 
I left the dough in the fridge overnight and that worked out well. As I was rolling the dough balls, it started getting very sticky as it warmed. I put sugar just on the side I had up. I put the rest of the dough in the fridge as I baked my first tray and that firmed it up so it was less sticky for the second tray. Instead of dipping one side in the melted chocolate bar, I spooned the chocolate on top of half the cookie to avoid a mess and it worked well. It also paired wonderfully with my hot apple cider as I added a few whole cloves, cinnamon sticks, and some fresh ginger to the apples - along with Jameson! So good. The cookies are super soft and the chocolate hits you first then the ginger gets you at the end in a delightful dance on your tongue. I put both trays in the 350 oven for 11 minutes.

These were so good! I made them for a family gathering they all disappeared within minutes. When I tried a bit of the raw dough, I thought it was a tad too bitter from the molasses, but once they chilled and baked- perfect! I refrigerated the dough for about 6 hours.

These were phenomenal. I absolutely love them. So FULL of flavor and spice. Very soft inside. I weighed my ingredients, and Sally's recipes are always spot on. I only had Blackstrap molasses in my house so I just went for it, and they turned out strong but great. I like them and would make them this way again. I chopped up crystallized ginger cubes that were gummy from the store. That is all they had. It was tedious but it was a lovely addition.

These were delicious.  I think they could have used a bit more ginger.  Really good recipe

These are amazing!! I followed exactly as written and honestly have no notes. So soft and chewy. They are going to be a new classic for sure. Thank you for sharing this fun twist on the classic ginger cookie!

Made these twice. Once the regular recipe and now once dipped in chocolate. Blackstrap molasses both times, just cut it by a little so it wasn't too strong. We all loved them and wouldn't no differently.

A total keeper! My family all loves chocolate and so when I saw these I knew I wanted to try them. They’re so chewy and the chocolate on the outside is the perfect touch. I topped with Maldon sea salt instead of the ginger because I didn’t realize it was in the recipe, and it was incredible! This was everyone’s favorite cookie on our family’s cookie tray (even two toddlers!). Thank you!

I really liked them! The cookies came out good, my only issue was that I could not dip them. I ended up using a back of a spoon to put the chocolate on half the cookie. The double boiler was too shallow to dip them.

A different and delicious take on ginger cookies. I added some crystallized ginger in the batter. Yummy. Have not tried it, with chocolate dip yet, some time when I’m not on a time crunch. I also flattened the cookies with a glass before baking.

These are delicious!  Instead of doing the chocolate dip thing, I just added some chocolate chips to the dough.  About 1 cup.  Any kind/size works, but my preference is the mini or some chopped up dark chocolate.  Or a little of both!

I've made these before successfully, but the batch I made today spread way too much.  I weigh my ingredients and am positive I didn't measure anything wrong.  Chilled the dough overnight.  Any ideas why this batch failed?

https://www.youtube.com/watch?v=eE5nENdf2ks

With their sparkly, crinkly tops and super soft chew, these chocolate ginger sparkle cookies are as delicious to eat as they are beautiful to behold. Dip these spiced cocoa molasses cookies in dark chocolate, and finish each with finely chopped crystallized ginger for extra flavor.

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The most viewed chocolate ginger cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Ginger Cookies

Chocolate Ginger Cookies

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