Can I use fresh ginger instead of ground ginger?

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.

How do I prevent my chocolate ginger cookies from becoming too dry?

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.

How can I make the cookies softer or chewier?

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!

Chocolate Ginger Cookies

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

Scale

1 3/4 cups (210 grams) all-purpose flour
1/2 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:

1/3 cup granulated sugar

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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