Chewy Chocolate Ginger Cookies are a delicious blend of fall spices, molasses, and chocolate in a super easy recipe that will quickly become a new holiday tradition!
According to the calendar, Wednesday was the first day of fall, but around here fall doesn’t arrive until I’ve made my first batch of ginger cookies. I think everyone agrees that chewy ginger cookies are the bomb. This recipe respects the classic, but adds a subtle hint of chocolate. Who could argue with that? Whether you make the original, or this variation, I think we can all agree that fall isn’t fall without a warm chewy ginger cookie to officially kick it off.
The dominant flavor in these cookies is still provided by the molasses and warm fall spices, (cinnamon, allspice, cloves, ginger, and nutmeg) with the chocolate bringing up the rear. It’s a delicate balance, I didn’t want to the chocolate to overwhelm. They’re crisp on the outside, chewy inside, and stack and pack well. I personally think of them as an adult skewing cookie since they don’t have any bells and whistles like sprinkles, or frosting, etc., but they’ve always been a favorite of both my kids, so, go figure. The appeal of these cookies lies in their seasonal nature, we make them at the first blush of fall, with the holidays looming on the horizon. These cookies herald an exciting time of year, and I think that’s why they are so beloved in our house.
- 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
- 1 cup sugar
- 2 Tbsp unsweetened cocoa powder, sifted
- 1 large egg
- 1/4 cup molasses
- 1 3/4 cups flour
- 2 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg (freshly ground!)
- 1/4 tsp allspice
- extra sugar for rolling
- Set oven to 350F
- Cream the butter, sugar, and cocoa powder until creamy.
- Blend in the egg and molasses.
- Whisk the flour, baking soda, and spices to together. Add to the wet ingredients and blend just until combined. Don't over mix.
- Scoop dough into small balls, I used my 1 1/2 inch diameter cookie scoop, and roll them in the sugar to coat.
- Set the dough on an ungreased cookie sheet ( you can line with a silpat mat or parchment paper) at least 2 inches apart.
- Bake for 8-10 minutes depending on size. They will look slightly under done, but will firm up as they cool.
- Let the cookies cool for 10 minutes in the pan, then transfer to a rack.
- These cookies, like most cookies, will come out slightly differently every time for me, depending on the flour I use, how I measure it, the exact temperature of my oven, what pan I use, how big my scoops of dough are, etc. I like to bake one or two test cookies to get the lay of the land before I do an entire pan full.
- If you’d like a darker chocolate cookie, use a dark Dutched cocoa like Hershey’s Special Dark. I used regular cocoa for mine and the color was subtle.
- Don’t over bake these…they will look slightly puffed and underdone when they come out of the oven, and they will flatten and crackle as they cool. Let them cool a bit on the pan before transferring to a rack so they have a chance to firm up.
- These cookies store wonderfully, even in plastic baggies, they keep their outer crunch and their inner chewiness perfectly for days!