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Baking recipe · from the recipe book

Chewy Double Ginger Molasses Chocolate Cookies

Soft, chewy molasses cookies with a bright bite of fresh ginger, warm ground ginger and cinnamon, pockets of melty chocolate and a crackly sugared top.

Chewy Double Ginger Molasses Chocolate Cookies

Ingredients

  • 1½ cups190 gAll-purpose flour
  • ¾ tsp4 gBaking soda
  • ¼ tsp2 gSalt
  • 2¾ tsp5 gGround ginger
  • 1⅛ tsp3 gGround cinnamon
  • ¼ tsp0.5 gGround cloves
  • ½ cup113 gUnsalted buttersoftened
  • ½ cup packed100 gBrown sugarpacked
  • 3 tbsp60 gMolasses
  • 1 large50 gEggsroom temperature
  • 2½ tbsp grated15 gFresh gingerpeeled and finely grated
  • ¾ cup120 gSemisweet chocolate chips
  • 2½ tbsp30 gGranulated sugarfor rolling

Steps

  1. In a medium bowl, whisk the flour, baking soda, salt, ground ginger, cinnamon and cloves; set this dry mix aside.
  2. In a large bowl, beat the butter and brown sugar until fluffy, about 2 minutes.
  3. Beat in the molasses, egg and grated fresh ginger until smooth.
  4. Stir the dry mix into the butter mixture on low just until no dry flour remains, then fold in the chocolate chips.
  5. Cover and chill the dough for 30 minutes so it firms up and the cookies stay thick.
  6. While the dough chills, heat the oven to 350°F (175°C) and line two baking sheets with parchment.
  7. Put the granulated sugar in a small bowl. Scoop the dough into 12 equal balls and roll each in the sugar to coat.
  8. Space the balls 3 inches apart on the sheets, 6 per sheet.
  9. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and golden at the rim and the tops are crackled but still soft in the center.
  10. Cool on the sheet for 5 minutes, then move to a rack to cool for 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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