Chocolate Ginger Cookies
Indulge in the perfect harmony of bold chocolate and warm spices with these irresistible Chocolate Ginger Cookies. Soft and chewy with a delicate sugar-crusted exterior, these cookies combine the richness of cocoa and semi-sweet chocolate chips with the aromatic kick of ginger, cinnamon, and cloves. Molasses adds depth and a touch of sweetness to complement the spices, while a quick roll in granulated sugar gives them a delightful sparkle and crunch. Perfect for holiday gatherings or as an everyday sweet treat, these cookies are ready in under 30 minutes of baking time and pair beautifully with a steaming cup of tea or coffee. A festive twist on classic flavors, these spiced chocolate cookies are a must-bake for any cookie lover!
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Recipe Information
Ingredients
- 115 grams unsalted butter, softened
- 150 grams dark brown sugar, packed
- 80 milliliters molasses
- 1 large egg
- 190 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 120 grams semi-sweet chocolate chips
- 100 grams granulated sugar (for coating)
Instructions
In a large mixing bowl, cream the softened butter and dark brown sugar together until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Fold in the semi-sweet chocolate chips until evenly distributed.
Cover the dough with plastic wrap and refrigerate for at least 1 hour to allow it to firm up.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Scoop out about 1 tablespoon of dough and roll it into a ball. Repeat for the remaining dough.
Roll each dough ball in granulated sugar to coat it completely.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the cookies are set around the edges but still slightly soft in the center.
Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these chewy, chocolatey ginger cookies with a cup of tea or coffee!
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 16.3 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
