Tessa’s Recipe Rundown
TASTE: Chocolate + ginger is slightly unexpected, but positively addictive.
TEXTURE: The molasses adds SO MUCH CHEWINESS to these cookies, and helps keep them soft for days!
EASE: 30-minute recipe, no chill time required. No chopping chocolate.
WHY YOU’LL LOVE THIS RECIPE: You won’t be able to get enough of these!
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This is one of those holiday cookie recipes you will not want to share. You’ll want to keep these cookies all to yourself.
If you do plan to take them to a Christmas party, potluck, or cookie exchange, do yourself a favor and hide a few beforehand. I’m telling you, they will not last long otherwise!
They’re incredibly chewy yet soft and thick and perfectly balanced in flavor.
Struggling with Flat or Dry Cookies?
My free guide shows you how to fix texture problems and bake cookies you’ll love.
I originally posted this recipe in 2009 (!) after having tweaked it from Martha Stewart’s Cookies. Since then, quite a few readers have had issues with their cookies spreading too thin.
I decided to take the recipe back to the drawing board to ensure nice thick cookies, and to also see if I could eliminate the original required chilling time. And the need to chop any chocolate!
Well, I’m happy to say I succeeded on both fronts! I pulled some ratios from my Chewy Gingersnap cookie recipe found in my own cookie cookbook, added eggs, and increased the flour and cocoa powder to thicken the cookies and strengthen the chocolate flavor.
The result is a delightfully beautiful, festive, flavorful, and addictive cookie I hope you’ll love.
Sprinkle of Science
Ingredient Notes for Success
Do I Really Need Fresh Ginger and Ground Ginger?
Yes! The combination of both is what makes this recipe truly something special. It’s worth the extra few minutes of prep, promise.
TESSA’S TIP: I always keep big knobs of ginger in a resealable bag in the freezer. Not only does this extend its life so you have ginger whenever you need it for cooking and baking, but frozen ginger is super easy to peel and grate. Just note, the frozen grated ginger will appear more voluminous than it is immediately after grating. Press it a bit in the measuring spoon to get a more accurate measurement.
What Can I Use Instead of Molasses?
I highly recommend sticking with molasses as it’s essential to the taste and texture of this recipe. If you cannot get molasses where you live, you can try substituting golden syrup, though the results will not be the same.
The Spices
Check your spices to ensure they’re not expired. They should release a strong aroma when the container is opened. Older spices will be less flavorful so you may need to add more.
The Chocolate Chips
I recommend sticking with semisweet chocolate, or even something darker (like bittersweet). For extra pretty cookies, dot the cookie dough scoops with extra chocolate chips before rolling in sugar.
Do I Need to Chill the Cookie Dough?
Nope! I re-engineered this recipe to eliminate the chilling step. However, if you would like to chill, which will intensify the flavors and thicken the cookie’s texture, feel free.
You can either cover and chill the entire mass of dough for up to 3 days and let it come to room temperature before scooping (this may take several hours).
Or, you can wrap the pre-scooped dough in plastic and chill for up to 2 days. Roll in sugar just before baking to avoid the dough absorbing the sugar as it sits.
The Best Baking Pans for Cookies
I always use unlined aluminum half-sheet pans lined with pre-cut parchment for baking cookies. Never use dark-colored pans to bake cookies, as they tend to overly brown or even burn the bottoms of the cookies. Learn more about the best baking pans here.
Storage Notes:
Place in an airtight container at room temperature and store for up to 5 days (if they last that long!).
To freeze, scoop dough balls and place on a rimmed baking sheet. Press chocolate chips on top, then freeze until solid. Transfer to an airtight container and store in the freezer for up to 1 month.
When ready to bake, smooth each dough ball between your palms, then roll in granulated sugar. Bake at 325°F for 12-13 minutes.
More Christmas Cookie Recipes:
Chewy Chocolate Gingerbread Cookies
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Ingredients
- 2 ¼ cups (286 grams) all-purpose flour
- ¼ cup (22 grams) Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 stick (113 grams) unsalted butter, at cool room temperature (67°F — warm butter will make your cookies spread)
- 1 tablespoon peeled and grated fresh ginger
- 1/2 cup (100 grams) lightly packed dark brown sugar
- 1/2 cup (170 grams) unsulphured molasses
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 8 ounces (227 grams) semisweet chocolate chips, divided
For rolling:
- 1/2 cup (100 grams) granulated sugar
Instructions
- Preheat the oven to 325°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, ginger, cinnamon, salt, cloves, and nutmeg until combined.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and fresh ginger on medium speed until fragrant, about 2 minutes. Add the brown sugar and beat until light and fluffy, about 2 to 3 minutes, scraping down the sides and bottom of the bowl as needed.
- Add the molasses and beat until combined. Then add the egg and vanilla, beating until very well combined. Scrape down the sides and bottom of the bowl again.
- On low speed, gradually add the flour mixture. Stir in three-quarters of the chocolate chips (170 grams) until just combined. Dough will be sticky.
- Using a medium spring-loaded scoop, divide the dough into 1 1/2-tablespoon-sized scoops.
- Place sugar in a shallow dish and roll each scoop in the sugar. Gently form each scoop into circular balls before placing on baking sheets. Dot each scoop with a few chocolate chips.
- Bake for 10 minutes, or until the tops are set.
- Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Recipe Notes
The Ultimate Cookie Handbook
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This post was originally published in 2009 and has been updated with recipe improvements and new photos. Photos by Jess Gaertner.
Hi Nella, Yes! Check out my full guide on freezing cookie dough here.
Absolutely INCREDIBLE. Do not try faking this recipe without using fresh ginger. The marriage of chocolate and ginger is perfect and ever lasting till death (or till you eat them). Make these and you will be a Christmas kitchen Goddess:-).
I’m so happy you loved these cookies, Cindy!
Wow! I can’t resist such a delicious cookies. Sure I will try them.
Great recipe! Followed it to the letter except I used gluten-free flour. Turned out as described but – they could have used more chocolate to up the goo factor, ha!
I made these today for my company picnic. Prizes are awarded for best cookie. I added dark chocolate covered crystalized ginger pieces to the mix and topped with a nice chunk of crystalized ginger….hoping I take home the grand prize again this year!
Oh, Tessa!!! These cookies were easily my favorite that we baked this Christmas season. Oh my word. They were absolute HEAVEN!! Thank you, thank you!!!
Hi Tessa!
They look so appealing!
I have a question, would it work if I used coconut oil instead (because lactose) or vegan butter?
Thank you
Just made these today and they are sublime!!! I’ll definately be making again – great recipe
We just made this recipe and this might just be my new favorite chocolate cookie recipe! Only thing is we didn’t have fresh ginger so we did about 1 cup chopped candied ginger and OMG OMG OMG. Those chewed pieces, with the chocolate chips….amazing. Seriously make this recipe if you love ginger and chocolate!
Correction to me previous post – meant they get very hard upon cooling with all that SUGAR, not chocolate. Sorry.
These are awesome. I made them twice, first time they were perfect, but the second time I used a different brand of molasses, and “regular” chocolate chips. I also over baked them the 2nd time. SO – use quality molasses and great chocolate, and don’t over-bake, as they get very hard upon cooling with all that chocolate.
Nou – Black treacle should substitute fine for the molasses I think.