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Double Chocolate Ginger Cookies
Festive and flavorful Chocolate Ginger Cookies are made with molasses, cocoa powder, beautiful spices and dark chocolate chunks. These super soft and chewy cookies are among my favorites to make around the holidays and they look so pretty on a cookie platter. Roll them in sugar or leave them without - either way they look and taste phenomenal!
Ingredients
- ½ cup (113g) unsalted butter, softened
- ¾ cup (165g) packed light brown sugar
- 2 tablespoon (30ml) light (fancy) molasses
- 1 large egg at room temperature
- 1 ⅓ cups (190g) all-purpose flour
- 3 tablespoon (18g) cocoa powder (I prefer this Dutch cocoa or this one)
- ¾ teaspoon baking soda
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground clove
- ½ teaspoon salt
- 1 cup (142g) dark chocolate chunks
- ⅓ cup (50g) chopped crystallized ginger
- ½ cup (100g) granulated sugar for rolling
Instructions
- Combine butter and brown sugar in a large bowl and beat for 2-3 minutes using an electric hand mixer on medium speed until smooth and a bit fluffy. You can also use a stand mixer fitted with the paddle attachment or cream by hand with a wide rubber spatula.
- Mix in molasses. Scrape down the sides and bottom of the bowl. Beat in egg until well incorporated and the mixture is pale and creamy.
- Sift flour, cocoa powder, baking soda, spices and salt into a medium bowl. Whisk to blend evenly. Add flour mixture to the butter mixture and fold it in until mostly combined but before all of the dry ingredients are incorporated and a few streaks of flour remain. Then, add chocolate chunks and chopped crystallized ginger and fold them in until evenly combined. Cover the bowl and chill the dough in the refrigerator for 2 hours.
- Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls and then roll them evenly in granulated sugar to coat. Place them onto your prepared baking sheets spacing them 3 inches apart and bake for 10-12 minutes until puffed and cracked at the surface, but still soft in the middle. If you make smaller cookies, bake for just 8-10 minutes. Transfer baking sheets to a wire rack and let cool for 2 minutes before transferring cookies individually to the rack to finish cooling.
