Chewy Chocolate Chip Ginger Cookies

Chewy Chocolate Chip Ginger Cookies in foil

Chewy Chocolate Chip Ginger Cookies ~ these spiced molasses cookies have been upgraded with a bit of dark chocolate for a ‘best of all worlds’ holiday cookie.

Chewy Chocolate Chip Ginger Cookies in foil

If you’re a dedicated chocolate chip cookie lover then you probably don’t get too excited about holiday cookies. I get it, there’s a lot of powdered sugar, nuts, and spices going on in baking right now,, but not so much chocolate. I’m a bit of a chocoholic myself, so don’t worry, I’ve got your back. Today I’ve combined my favorite Chewy Ginger Cookies with my Soft Batch Chocolate Chip Cookies  and the result is the perfect holiday cookie with a little something for all of us.

Spice lovers will love the chewy molasses cookie with that thin crisp crust, and chocolate lovers are gonna be all over the dark chocolate chunks (I popped extra into the surface of every cookie before it bakes!)

chewy chocolate chip cookies wrapped in foil

These cookies will add a bit of oomph to a classic holiday collection. The molasses keeps them moist and chewy for days, and they can be frozen if you’re a make-ahead type.

Chewy Chocolate Chip Ginger Cookies in foil

I’ve been making this base dough for years, it’s easy to mix up and easy to work with. I like to use my 1 1/4 inch cookie scoop to portion out the balls of dough, that way they all bake up in a uniform size.

Chewy Chocolate Chip Ginger Cookies ready to bake, with cookie scoop

The key to the voluptuous look of these cookies is simple ~ don’t let any cookie go into the oven without a few extra chips pushed into the top. You won’t regret this extra little step 😉

Chewy Chocolate Chip Ginger Cookie ready to bake

As the cookie spreads out in the oven the chips that you popped in will stay front and center and give the cookies an irresistible look. I recommend doing a test cookie or two before committing the whole batch to the oven. This helps you see how your oven performs. You may need to adjust the cooking time accordingly.

Chewy Chocolate Chip Ginger Cookies cooling on a cookie rack

tvfgi recommends: a sturdy set of scoops

These scoops are some of the most used tools in my kitchen, they’re in constant use for cookies, meatballs, truffles, and ice cream, etc. I use them to portion out batter for muffins and cupcakes too. A set of 3 or 4 scoops will cover you for all needs.

Chewy Chocolate Chip Ginger Cookies in foil
4.24 from 21 votes

Chewy Chocolate Chip Ginger Cookies

Chewy Chocolate Chip Ginger Cookies ~ these spiced molasses cookies have been upgraded with a bit of dark chocolate for a 'best of all worlds' holiday cookie.
Course cookies, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Refrigerate 8 minutes
Yield 30 cookies
Calories 117kcal
Author Sue Moran


  • 1 1/2 sticks 3/4 cup unsalted butter, at room temperature
  • 1 cup granulated sugar plus 1/2 cup for rolling
  • 1 large egg
  • 1/4 cup molasses regular molasses, don't buy blackstrap
  • 2 and 1/2 cups all purpose flour
  • 2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1 cup dark chocolate chips plus extra for adding just before baking


  • Preheat oven to 350F
  • Cream the butter and sugar until fluffy. I do this in a stand mixer but you can use hand held beaters as well.
  • Beat in the egg and molasses.
  • Whisk the flour, baking soda, and spices together and add slowly to the bowl. Mix gently until the dough comes together. You can finish bringing it together with a large spoon. Fold in the chocolate chips.
  • Form or scoop small balls, I like to use my 1 1/2 in cookie scoop, but you can also use a tablespoon. I like to push in a few extra chocolate chips to the top of the dough ball.
  • Roll in a small bowl of granulated sugar to coat. Chill the balls in the freezer for about 5-8 minutes.
  • Bake on an un-greased baking sheet, 2 inches apart, for 9-10 minutes. I always do a test cookie or two to see how my oven performs. The cookies will look puffed and slightly underdone, but they will firm up (and develop those gorgeous wrinkles) as they cool.
  • Let them cool slightly on the pan before transferring to a rack.


Serving: 1cookie | Calories: 117kcal
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


Chewy Chocolate Chip Ginger Cookies ~ these spiced molasses cookies have been upgraded with a bit of dark chocolate for a 'best of all worlds' holiday cookie. #recipe #easy #molasses #chewy #Christmascookie #spicecookie #chocolatechipcookie #holidays #soft #fresh @crispy #dessert #cookie

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    Please rate this recipe!

  • Reply
    December 5, 2020 at 4:39 pm

    5 stars
    Made these to freeze most for Christmas cookie boxes in a couple weeks – but couldn’t resist baking a few up. These. Are. Delicious. 100%.

  • Reply
    November 23, 2020 at 2:46 pm

    5 stars
    This is without a doubt the best cookie recipe I’ve ever found. My family was getting bored with the usual chocolate chip recipe, and because its getting wintery I thought I’d give this a go. I’d run out of baking soda so substituted with baking powder. This resulted in a fudgy texture which I think works really well with all those christmassy flavors. Thanks so much Sue, I’ll be making these for years to come!

  • Reply
    July 14, 2019 at 6:53 am

    Hello Sue, I saw this recipe and I love to try it, but in my country there is no molasses on the supermarket for me to buy. Apparently people here just use it to feed cattle. What ingredient can you recommend for me to use to replace it? I’m dying to try this cookies!

  • Reply
    November 24, 2018 at 7:57 am

    just made these this morning. because i have no will power. They are so good. I am a fan of anything ginger, wasn’t sure I would like the chocolate chips in them but were perfect.
    First Christmas cookie of the season, or maybe thanksgiving cookie. thanks for sharing.

  • Reply
    2 Sisters Recipes
    November 2, 2018 at 10:26 am

    A spice cookie with chocolate chips in them- has to be good ! And perfect for the holidays! Thanks Sue!

  • Reply
    Karen (Back Road Journal)
    October 30, 2018 at 8:34 am

    A spice cookie with chocolate, now that is my kind of cookie.

  • Reply
    GM Dudack
    October 29, 2018 at 1:43 pm

    My son is non-dairy. Is there a substitute for butter in this recipe?

    • Reply
      October 29, 2018 at 4:23 pm

      You might try them with shortening.

  • Reply
    October 29, 2018 at 1:07 pm

    I only have blackstrap molasses in my pantry….can i use it? if not – why not?

    • Reply
      October 29, 2018 at 4:23 pm

      It’s very strong, but if you like the flavor you can definitely use it.

  • Reply
    Monica Merriman
    October 29, 2018 at 12:33 pm

    What brand of dark chocolate chip do you use?

    • Reply
      October 29, 2018 at 4:06 pm

      I love Nestle, but if you have a favorite, go with that. I like the Nestle Dark Chips because they’re big, and creamy, not chalky like some chips.

  • Reply
    October 29, 2018 at 12:01 pm

    I’m very curious about these Sue. I make ginger cookies quite often, as my hubby loves them and I’ve seen recipes that call for chocolate chips in them. How does the combination of spices work with the chocolate? I usually add a few raisins….I may have to give them a try! Thanks!

    • Reply
      October 29, 2018 at 12:24 pm

      It’s a complex flavor combo for sure, Colleen, but I think it works. There isn’t really anything I can think of to relate it to for comparison, except maybe chocolate chip pumpkin bread, which is another one of my faves. I think you’ll just have to bake up a batch and see what you think!

  • Reply
    October 29, 2018 at 10:00 am

    Sue, you always delight with a new twist to your recipes. Molasses cookies are a must in our house in the fall. Cannot wait to try these and add them to the Thanksgiving Cookies list.

    • Reply
      October 29, 2018 at 10:11 am

      This recipe was created to please myself, Nancy…I’m one of those who hunts and pecks through the holiday cookies for a bit of chocolate 🙂

  • Reply
    joan nass
    October 29, 2018 at 9:05 am

    Looks great, can I use almond flour? Will the cookies spread?
    Have a great day.

    • Reply
      October 29, 2018 at 9:19 am

      I haven’t made these with almond flour, Joan, so I don’t know how they’d do. I think they would definitely spread more, for sure.

  • Reply
    Beth Walters
    October 29, 2018 at 8:53 am

    Oh man, I think I just died and went to heaven.
    I need to go buy me some molasses and allspice. Will have to leave out the cloves, as I’m allergic, but these sound amazing!

    • Reply
      October 29, 2018 at 9:22 am

      Enjoy Beth!

      • Reply
        Beth Walters
        October 29, 2018 at 6:09 pm

        They just came out of the oven 20 minutes ago. So. Good.
        Thanks for sharing!

  • Reply
    October 29, 2018 at 5:19 am

    They look wonderful! I am a huge fan of ginger cookies and I love the add of chocolate chips here…unusual yet divine!

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