Last Christmas, my kids kept pleading with me to make a large batch of gingerbread cookies so they could munch on them until New Year. Sadly, I went a bit too far with the dough, and my kiddos were soon fed up with those treats. But guess what? This year, I bet they can’t get enough of these homemade chocolate ginger cookies! Check out my recipe!
Why These Chocolate Ginger Cookies Are So Good
Pack a punch of flavor: The spicy ginger note cuts through the chocolate sweetness, complemented with a subtle molasses hint. The spice crew adds a warm, intense touch to the mix without overwhelming the chocolate goodness. This combo creates an explosive taste experience that lingers on your tongue.
Perfect texture in each bite: These cookies are soft and chewy, almost like a dream, each bite revealing a moist, chocolate decadence inside. And let’s not forget the melt-in-your-mouth chocolate coat and the crystallized ginger on top!
A feast for the eyes: The shiny chocolate dip, dotted with sparkling, crystallized ginger, makes it look like a dessert from a fancy bakery. The delicate cracks on these dark brown cookies also promise a heavenly surprise inside. All scream YUM!
Can stay fresh for days: I whip up a large batch of cookies and store them in a jar, and they taste as good as freshly baked for up to a week on the counter. They’re perfect for an afternoon snack during the holiday season!
8 Simple Steps To Make Chocolate Ginger Cookies
Ingredients
Grab these key ingredients before whipping up the cookie dough:
- All-purpose flour: This is the backbone of the dough, giving it structure and just the right amount of chewiness.
- Cocoa powder: Just enough to add a light chocolate note without overwhelming. Expect a gentle chocolate undertone rather than a deep, fudgy flavor.
- Spices: A cozy blend of ground ginger, nutmeg, cinnamon, and cloves really makes these cookies sing! I’ve found that fresh ginger is a bit too bold here, so stick with the ground.
- Baking soda: Helps these cookies rise and fall, creating that charming crinkly top we all love. Don’t stress if some turn out smoother—it’s all part of the rustic charm!
- Butter: The heart of the cookie’s tender texture. Creaming the butter well gives the cookies that soft, melt-in-your-mouth quality.
- Salt: This essential step brings out every sweet and spiced element, keeping each flavor in check.
- Brown sugar: The secret to incredible softness and a hint of molasses flavor. I go for dark brown to give these cookies even more depth, but light brown works too!
- Granulated sugar: A quick roll in sugar before baking adds just the right amount of sparkle and a hint of sweetness on the edges.
- Dark molasses: Use “robust” molasses for that bold, rich taste, but steer clear of blackstrap—its intensity can overpower these flavors.
- Egg: Eggs help give these cookies a rich texture. You’ll definitely miss it if you leave it out!
- Vanilla extract: For that homemade touch, a splash of vanilla rounds out the other flavors beautifully.
- Chocolate: Don’t skip the chocolate dip! This finishing touch ties together the chocolate and spiced notes in the best way.
Instructions
Step 1
In a medium-sized bowl, whisk together your flour, cocoa powder, baking soda, and the medley of spices (ginger, cinnamon, nutmeg, cloves, and a touch of salt).
This little blend will be the flavor powerhouse for your cookies. Mixing these first makes the dough come together smoothly later!
Step 2
In a large mixing bowl, beat softened butter and brown sugar on high until they’re light and creamy—about 2 minutes. Using a stand mixer with a paddle attachment (or a hand mixer if you prefer) works great here.
Next, add in the molasses, egg, and vanilla, and beat for another minute until combined. You might notice it looks a little uneven or “curdled” at this stage, but don’t worry—it’s completely fine.
Step 3
At a low speed, gradually add your dry ingredients to the butter mixture. The dough will be thick, almost like it wants to hold onto the bowl!
Don’t be tempted to skip chilling! I once rushed to pop them in the oven too early, and guess what? They all spread into giant, flat cookies. That sucks!
So, cover your dough well and refrigerate for at least 2 hours (or up to 3 days if you want to prep ahead).
Step 4
Once the dough is ready, heat your oven to 350°F (177°C) and line your baking sheets with parchment paper or a silicone mat. This will ensure your cookies lift off easily and bake evenly.
Step 5
After chilling, scoop about 1.5 tablespoons of dough (I like to use a medium-sized cookie scoop for consistency) and roll it into a ball.
Roll each ball in granulated sugar to add a little sparkle and texture to the outside. Arrange them about 3 inches apart on the sheet so they have room to spread.
I usually let these balls chill for 15-20 minutes so they spread nicely, but you can skip this if you’re short on time.
Step 6
Bake for around 12 minutes or until you see the edges firm up. Don’t overbake! Once, I accidentally left them in the oven for another minute, and they became tough like rubber. So, don’t bake for more than 12 minutes!
Don’t worry if the centers seem soft—they’ll finish setting as they cool.
After removing them from the oven, let them sit on the baking sheet for 10 minutes before moving them to a wire rack.
Step 7
Once the cookies are completely cool, melt some chocolate either in a double boiler or by microwaving in 20-second intervals, stirring between each.
Dip half of each cookie in the melted chocolate for a decadent finish. Use any leftover chocolate for a drizzle if you’re feeling fancy. A sprinkle of chopped crystallized ginger on the chocolate adds a delightful pop of color and flavor.
Step 8
Let the chocolate set fully, either at room temperature or pop them in the fridge for a quicker set. Store any leftovers in an airtight container at room temperature for up to a week (though they rarely last that long in my house!).
Want to make more ginger-flavored desserts for this festive season? Try my gingerbread cake and gingerbread cupcake!
Some Baking Tips
Making Ahead and Storing
You can whip up the cookie dough 2 or 3 days in advance and store it in the fridge. Remember to cover it with plastic wrap, though. You can also freeze the cookie dough balls for 3 months if you’re about to make a large batch. Baked and undipped cookies can stay fresh for a week at room temp or 3 months in the freezer.
Choose The Right Chocolate For The Dip
I swear by the baking chocolate bars that I can easily grab in the baking aisle at any grocery store. Are you thinking of chocolate chips? They are a no-go. I’ve tried with chocolate chips, and they didn’t melt that smoothly. If you have a sweet tooth, go for milk chocolate instead.
Enhance The Flavor
The spices in the recipe are not for the faint of heart. But if you long for a burst of flavor, switch to fresh ginger (about a tablespoon will do). I also tried grating nutmeg seeds to get a more intense, warm kick.
Touch Up The Cookies
Who doesn’t love picture-perfect cookies? Not me! To keep them round and neat, I usually use a spatula or a cookie cutter to reshape them right out of the oven. This is when the cookies are still warm and haven’t settled yet, making it easier to shape them into nice circles.
FAQs
My Cookies Didn’t Spread. What’s Wrong?
It can boil down to the wrong butter consistency. The butter is still too cold and unsoftened, which can’t blend with sugar smoothly. The sugar clumps make it hard for the cookies to spread.
Can I Use Melted Chocolate Instead Of Cocoa Powder?
No, melted chocolate will mess up the dough’s texture.
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Happy baking!
Chocolate Ginger Cookies
Ingredients
- For cookies
- 2 cups spooned and leveled all-purpose flour
- ¾ cup unsalted butter, room temperature
- ¼ cup unsweetened cocoa powder
- ⅓ cup unsulphured or dark molasses (don’t use blackstrap)
- 2 ¼ tsp ground ginger
- 1 ⅓ tsp ground cinnamon
- ⅓ tsp ground nutmeg
- ⅓ tsp ground cloves
- 1 ⅓ tsp baking soda
- ¼ tsp salt
- 1 tsp pure vanilla extract
- ¾ cup dark or light brown sugar (packed)
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- For dipping
- 6 oz finely chopped dark or semisweet chocolate
- 2 tbsp chopped crystallized ginger (optional)
Instructions
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and all the spices (ginger, cinnamon, nutmeg, and cloves) along with salt.
- Using a mixer, beat softened butter and brown sugar on high until they’re light and fluffy (about 2 minutes). Add molasses, egg, and vanilla, beating until everything is smoothly combined.
- Gradually add your dry ingredients to the wet mixture, mixing on low until a thick dough forms. Cover tightly and chill for at least 2 hours or up to 3 days if made in advance. Chilling makes the dough easier to work with and prevents excessive spreading during baking.
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats, which help the cookies bake evenly and prevent sticking.
- Roll chilled dough into balls about 1.5 tablespoons each (a cookie scoop works well here), then roll each ball in granulated sugar to add a bit of sparkle and crunch. Place the dough balls 3 inches apart on the baking sheet to allow for spreading.
- Bake for about 12 minutes, until the edges are set, but centers remain soft. Let the cookies cool on the sheet for 10 minutes, then transfer them to a rack to cool completely.
- Once the cookies are cool, melt your chocolate in a microwave or double boiler. Dip half of each cookie into the melted chocolate and sprinkle with chopped crystallized ginger if desired.
- Let the chocolate fully harden at room temperature or in the fridge before storing. Keep leftovers in an airtight container at room temperature, and enjoy within a week.
Notes
- Store the cookie dough in the fridge for 2-3 days or in the freezer for 3 months. Baked, undipped cookies stay fresh for 1 week at room temp and 3 months in the freezer.
- Use baking chocolate bars or milk chocolate for the dipping.
- Use fresh ginger and grate nutmeg seeds to enhance the flavor.
- Reshape the cookies right after they come out of the oven for a better look.
