Chewy Chocolate Ginger Cookies

Chewy Chocolate Ginger Cookies

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!

Chewy Chocolate Ginger Cookies are a subtle twist on everybody's favorite holiday cookie!

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.

Chewy Chocolate Ginger Cookies are the perfect way to kick off fall baking!

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.

Chewy Chocolate Ginger Cookies

Yield: makes about 2 dozen cookies

Ingredients

  • 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

Instructions

  1. Set oven to 350F
  2. Cream the butter, sugar, and cocoa powder until creamy.
  3. Blend in the egg and molasses.
  4. Whisk the flour, baking soda, and spices to together. Add to the wet ingredients and blend just until combined. Don't over mix.
  5. Scoop dough into small balls, I used my 1 1/2 inch diameter cookie scoop, and roll them in the sugar to coat.
  6. Set the dough on an ungreased cookie sheet ( you can line with a silpat mat or parchment paper) at least 2 inches apart.
  7. Bake for 8-10 minutes depending on size. They will look slightly under done, but will firm up as they cool.
  8. Let the cookies cool for 10 minutes in the pan, then transfer to a rack.
http://theviewfromgreatisland.com/chewy-chocolate-ginger-cookies/

notes:

  • 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!

Chewy and Chocolately Ginger Cookies

 

20 Comments

  • Reply
    Debby
    November 18, 2016 at 6:16 pm

    I can’t wait to make these….have you ever frozen them?

    • Reply
      Sue
      November 18, 2016 at 7:18 pm

      These cookies should freeze fine, Debby. Just make sure you wrap them well.

  • Reply
    Natalie
    November 30, 2015 at 3:41 pm

    I made these today (11/30/2015) and they are delicious! I’m making these for our cookie exchange this year. Thanks so much for the recipe ?

    • Reply
      Sue
      November 30, 2015 at 4:32 pm

      You’re so welcome Natalie :)

  • Reply
    Toni | BoulderLocavore
    September 28, 2015 at 8:28 am

    Yum! I love chewy homemade ginger cookies and with chocolate too? Perfection.

  • Reply
    Joan Hayes
    September 27, 2015 at 8:38 pm

    Chewy cookies are the best kind! What a great, underused combination too! I look forward to trying these!

  • Reply
    Angie@Angie's+Recipes
    September 27, 2015 at 3:09 am

    They look so chewy and great, Sue.

  • Reply
    Monica
    September 26, 2015 at 5:20 am

    These soft ginger cookies look incredible. I am devoted to Martha Stewart’s chocolate gingerbread cookies during the holidays but these are more subtle and I think just the right way to ease into Fall and the holiday season. Thanks for sharing this!

    • Reply
      Sue
      September 26, 2015 at 7:33 am

      I have seen her recipe, but I like this one because it’s easier, and, like you say, subtle so the ginger comes through. Thanks for stopping by Monica!

  • Reply
    Abbe @ This is How I Cook
    September 25, 2015 at 8:02 pm

    I love these cookies. I vote for a new cookie every change of season! Or every month or week or whatever comes first!

    • Reply
      Sue
      September 26, 2015 at 7:34 am

      Totally — doesn’t everybody celebrate the change of seasons with cookies??

  • Reply
    Liz
    September 25, 2015 at 4:53 pm

    I made Martha Stewart’s version ages ago, but yours look even better! Perfect all year round!

  • Reply
    Tricia @ Saving room for dessert
    September 25, 2015 at 2:35 pm

    I think these are perfect for this time of year. They don’t look fussy to make either which really appeals to me! Have a great weekend!

  • Reply
    Sherry McPherson
    September 25, 2015 at 2:26 pm

    Sue, I’m going to bake these to take on my art retreat early in October. I have made the soft chocolate chip cookies a few times using different chips. Also used recipe to make sugar cookies for the hubs , I just rolled them in cinnamon sugar. I loved all three batches.

    • Reply
      Sue
      September 25, 2015 at 3:12 pm

      Thanks Sherry — and enjoy your retreat :)

  • Reply
    Ashley @ Wishes & Dishes
    September 25, 2015 at 12:41 pm

    I love ginger cookies! I can almost taste the spices in these!

  • Reply
    Carolyn Selheim-Miller | Boxes and Jars
    September 25, 2015 at 12:29 pm

    Chewy ginger cookies are my absolute favorite, but for some reason I’ve never made them myself…definitely try these when the air gets a little cooler! (Still hot during the days in Denver!)

  • Reply
    Barbara
    September 25, 2015 at 12:09 pm

    I’m getting in the fall/Christmas cookie mode too! Have my grandmother’s gingersnaps recipe…been making them for years and yes, chewy inside and crunchy outside is the best! Love that you’ve added chocolate. Might do that for half a batch this year and see how everyone likes them. These look delish!

  • Reply
    Chris Scheuer
    September 25, 2015 at 10:31 am

    Yup, I with you as far as fall needing ginger cookies to feel authentic. This year, I think it needs to be THESE ginger cookies. Oh my gosh, they look fantastic!

  • Reply
    Laura (Tutti Dolci)
    September 25, 2015 at 10:23 am

    These cookies are chewy perfection! The chocholic in me is glad you added a touch of chocolate too ;).

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