Chocolate Ginger Cookies bring together the deep richness of chocolate with the warmth of ginger. With a soft, chewy texture and a hint of molasses, these cookies stay soft for days! They are great for the Christmas holiday season, but simple enough to make whenever you’re in the mood for something deliciously spiced this season.
There’s just something special about the combination of chocolate and ginger. The rich chocolate flavor mixed with the warmth of ginger is just so good. The best part? These cookies are freezer-friendly, so you can prepare the dough in advance and bake fresh cookies anytime! They’ve quickly become a favorite in our holiday cookie rotation, ideal for gifting, sharing, or enjoying with a cozy cup of tea by the fire.
Why You'll Love These Chocolate Ginger Cookies
- Classic holiday flavor. The combination of rich chocolate and warm spices in these cookies is a holiday classic. The ginger adds warmth, while the molasses provides depth, making each bite feel like a cozy winter treat.
- Easy to make. Although this dough takes some time to make because it needs to be chilled for a bit, the steps to make it are very easy and straightforward. Just mix, chill, scoop, and bake. They are perfect for a quick batch whenever the craving hits. So easy!
- Looks beautiful. These cookies spread slightly in the oven, creating perfect crinkled tops dusted with sugar that looks stunning on holiday cookie trays or paired with a hot cup of coffee.
Ingredient Notes
To make these easy Chocolate Ginger Cookies, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour – forms the base for these cookies and provides structure.
- Dutch processed cocoa powder – gives the cookies their deep chocolate flavor. Use a high-quality cocoa powder for the best results.
- baking soda – The main leavening agent that helps the cookies rise and create beautiful crinkled tops.
- spices - warms spices like ground ginger, cinnamon, and cloves are added for that signature ginger cookie flavor. A little salt is also to balance out the sweetness.
- butter – gives the cookies their rich, tender texture.
- sugar - brown sugar and granulated sugar adds sweetness and helps keep the cookies moist and chewy.
- egg – binds the ingredients together and gives the cookies structure.
- molasses – adds a distinct flavor and helps keep the cookies soft.
- vanilla – adds flavor.
How to Make the Best Chocolate Ginger Cookies
- Combine dry ingredients. In a medium mixing bowl bowl, whisk together flour, cocoa powder, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- Combine wet ingredients. In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the butter and sugars on medium speed until light and fluffy, about 2 minutes. Add the egg and beat until incorporated. Then, add molasses and vanilla and beat on low until combined.
- Add dry to wet. Gradually add in the dry ingredients and beat until just combined.
- Chill. Cover the bowl with plastic cling wrap and refrigerate for 2 hours.
- Scoop and roll cookies. Transfer coarse sugar into a small bowl. Line a half sheet baking pan with parchment paper or a silicone mat. Then, use a cookie scoop to scoop out 1.5 tablespoons of cookie dough at a time, and roll into a ball.
- Coat in sugar. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking tray, spaced 2-3 inches apart. You will have to bake in multiple batches (or freeze some uncoated cookie balls to bake later).
- Bake. Bake in a 350F preheated oven for 10-12 minutes until the edges are set. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire cooling rack to cool down completely.
Recipe Variations
- Add candied ginger. Boost the ginger flavor even more by folding in finely chopped candied ginger into the dough. It adds a chewy texture and extra warmth.
- Double the chocolate. Add chocolate chips or chunks to the dough for extra chocolate flavor.
- Add a chocolate drizzle. Once the cookies have cooled, add even more richness with a drizzle of melted dark chocolate or white chocolate.
- Add more spices. For a stronger ginger flavor, increase the ground ginger by ½ teaspoon. You can also experiment with different types of warm spices including nutmeg or cardamom.
How to Serve
Chocolate Ginger Cookies pair so well with a hot drink like a cup of coffee, hot cocoa, or spiced tea. Some of our favorites are:
We also like to arrange them on a holiday cookie platter with other festive cookies, like Sugar Cookies, Gingerbread Cookies, Peanut Butter Blossoms, and Pecan Snowball Cookies. They’re also a great addition to holiday cookie boxes!
Recipe Tips and Tricks
- Spoon and level the flour. To avoid overmeasuring, spoon the flour into your measuring cup and level it off with a knife.
- Use room temperature ingredients. Using softened butter and room-temperature egg helps create a smooth, even dough.
- Chill the dough. For the perfect chocolate ginger cookies, chilling the dough is a must! It helps the cookies hold their shape while baking and creates a tender, chewy texture.
- Don't overbake. These cookies should be slightly soft in the center when you take them out of the oven. They’ll firm up as they cool, staying chewy and tender.
Storing and Freezing Instructions
How to Store
Keep leftover cookies in an airtight container at room temperature for up to one week. They’ll stay soft and chewy throughout the week!
How to Freeze
Freeze baked cookies in a sealed container for up to 3 months. To freeze the cookie dough, scoop out dough balls, freeze them on a baking sheet for 1-2 hours, then transfer to a freezer bag. When ready to bake, simply place the frozen dough balls on a baking sheet and bake, adding a few extra minutes to the bake time.
FAQ
Fresh ginger could work, but it will slightly alter the flavor and texture of your cookies. Fresh ginger has a more vibrant and sharp flavor compared to the warm, concentrated spice of ground ginger. Use about one tablespoon of finely grated fresh ginger for every teaspoon of ground ginger called for in the recipe. Keep in mind that fresh ginger adds a bit of moisture, so you may need to slightly reduce other liquid ingredients in the recipe.
The key to keeping chocolate ginger cookies soft and chewy is not overbaking them. Keep an eye on the baking time, and remove the cookies when the edges are just set but the centers still look slightly underbaked. They’ll firm up as they cool, giving you the perfect texture.
Using a bit of molasses and brown sugar in the dough is key to a soft, chewy texture as these ingredients help retain moisture. Additionally, avoid overmixing the dough, which can make cookies denser and tougher. Make sure to store them in an airtight container as well!
More Ginger Cookies
- 50 Best Cookie Recipes
- Soft and Chewy Ginger Cookies
- Gingerbread Cookies
- Gingersnaps
- Molasses Cookies
- Gingerbread Biscotti
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Recipe
Chocolate Ginger Cookies
- Total Time: 2 hours 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Chocolate Ginger Cookies bring together the deep richness of chocolate with the warmth of ginger. With a soft, chewy texture and a hint of molasses, these cookies stay soft for days! They are great for the Christmas holiday season, but simple enough to make whenever you’re in the mood for something deliciously spiced this season.
Ingredients
- 1 ¾ cups (210 grams) all-purpose flour
- ½ cup (43 grams) Dutch processed cocoa powder
- 1 ½ teaspoons baking soda
- ½ tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg, at room temperature
- ¼ cup molasses, unsulphured or dark (not blackstrap)
- 1 teaspoon vanilla extract
For the sugar coating:
- ⅓ cup granulated sugar
Instructions
- In a medium mixing bowl bowl, whisk together flour, cocoa powder, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the butter and sugars on medium speed until light and fluffy, about 2 minutes. Add the egg and beat until incorporated. Then, add molasses and vanilla and beat on low until combined.
- Gradually add in the dry ingredients and beat until just combined.
- Cover the bowl with plastic cling wrap and refrigerate for 2 hours.
- Preheat oven to 350 F. Line a half sheet baking pan with parchment paper or a silicone mat.
- Transfer coarse sugar into a small bowl. Then, use a cookie scoop to scoop out 1.5 tablespoons of cookie dough at a time, and roll into a ball.
- Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking tray, spaced 2-3 inches apart. You will have to bake in multiple batches (or freeze some uncoated cookie balls to bake later).
- Bake for 10-12 minutes until the edges are set. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire cooling rack to cool down completely.
Notes
How to store: Keep leftover cookies in an airtight container at room temperature for up to one week. They’ll stay soft and chewy throughout the week!
How to freeze: Freeze baked cookies in a sealed container for up to 3 months. To freeze the cookie dough, scoop out dough balls, freeze them on a baking sheet for 1-2 hours, then transfer to a freezer bag. When ready to bake, simply place the frozen dough balls on a baking sheet and bake, adding a few extra minutes to the bake time.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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