Chocolate Ginger Molasses Cookies

As if to welcome me home for the holidays, our plane from tropical Vietnam touched down in the middle of a Wisconsin snowstorm. I woke this morning to tree branches glittering with white powder, neighbors’ homes aglow with lights, and a fierce craving for Chocolate Ginger Molasses Cookies.

PERFECT Soft and Chewy Chocolate Ginger Molasses Cookies. Dark chocolate and fresh ginger make this the BEST old fashioned gingersnap cookie! Must make for Christmas cookie trays or anytime you need a special treat. Recipe at wellplated.com | @wellplated

I probably should have spent yesterday doing responsible, adult-like activities such as unpacking my suitcase or sorting mail, but with the snow falling, the lights twinkling, and our central heating system still lagging after its weeks of dormancy, the pull of the oven was fierce. When I opened an email from Diane (Hi, Diane!) requesting “an amazing cookie recipe to bring to a cookie exchange next week,” I considered it a directive from the universe. Chocolate Ginger Molasses Cookies were meant to be, and they were meant to be right now.

PERFECT Soft and Chewy Ginger Molasses Cookies with Dark Chocolate Chunks and fresh ginger. This is the BEST soft gingersnap recipe. Perfect for Christmas or anytime you want a special treat! Recipe at wellplated.com | @wellplated

If I were so bold as to pick a favorite Christmas cookie (and I kindly ask all of the other Christmas cookies I also adore and gleefully gobble to cover their ears as I do), it would be these Chocolate Ginger Molasses Cookies. They’re triumphantly thick, soft, and chewy, ooze with puddles of dark chocolate, and their spice level is spectacular.

In addition to a heavy dose of classic gingerbread spices such as cinnamon and cloves, this Chocolate Ginger Molasses Cookies recipe uses fresh ginger, which I am convinced is what makes them unquestionably superior to any other ginger molasses cookie in the cosmos. Every bite is filled with the warmth and comfort of a crackling fire on a chilly day.

The big chunks of melty dark chocolate certainly don’t hurt their superiority level either.

The BEST Soft Ginger Molasses Cookies. Rich, chewy and the dark chocolate puts it over the top! Recipe at wellplated.com | @wellplated {Christmas, healthy}

Although I’d love to take credit for these Chocolate Ginger Molasses Cookies, it is Martha Stewart and my friend Megan to whom I, along with chewy ginger cookie lovers around the globe, owe a debt of gratitude.

Megan and I met as first-year analysts at Target’s corporate headquarters and immediately bonded over our mutual love of a) baking and b) spiced wine. We combined the two into an annual Christmas cookie exchange/wine party. When we were picking out which cookies to make, Megan dove for her copy of Martha Stewart’s Cookies and pointed to the cover. “THESE,” she stated emphatically. The recipe has been my favorite ever since.

Although Megan and I live in different cities now, I still bake these Chocolate Ginger Molasses Cookies every year because I truly love them and because of the memories attached to them. I’ve added my own recipe twist by swapping a portion of the regular flour for white whole wheat flour to give them a little nutritional boost. While I can’t in good faith call this recipe healthy ginger molasses cookies, I assure you that they are worth the splurge.

Fresh Ginger Molasses Cookies with Dark Chocolate. PERFECT soft and chewy gingersnap cookies and the dark chocolate makes this recipe the best! Recipe at wellplated.com | @wellplated

Whether you are looking for the perfect soft gingersnap cookie to add to your tray, a treat to warm you on a winter night, or something to show Santa how much you’d really, really appreciate his support, these Chocolate Ginger Molasses Cookies are the perfect choice. The universe told me, it’s true!

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Chocolate Ginger Molasses Cookies

Thick, soft, and chewy ginger molasses cookies. Everything you could want in a gingerbread cookie! Dark chocolate and fresh ginger put them over the top.

Yield: 24 cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 40 minutes (includes chill time)

Ingredients:

  •  7 ounces good-quality semisweet chocolate (I used 70% dark)
  • 1 cup white whole wheat flour
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1 tablespoon unsweetened Dutch-process cocoa powder
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg*
  • 8 tablespoons (1 stick) unsalted butter
  • 1 tablespoon freshly grated ginger
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup unsulfured molasses (NOT blackstrap)
  • 1 1/2 teaspoons baking soda
  • 1/4 cup granulated sugar

Directions:

  1. Chop chocolate into rough 1/4-inch chunks (I like to use a serrated knife for maximum chunkiness). In a medium bowl, sift together the white whole what flour, all-purpose flour, cocoa powder, ground ginger, cinnamon, cloves, and nutmeg. (If you skip the sifting, the cocoa will be lumpy. It’s worth the extra step!)
  2. In the bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl, beat the butter and grated ginger until very light, about 4 minutes. Add the brown sugar, then beat until combined. Scrape down the bowl, add the molasses, and beat until incorporated.
  3. Place the baking soda in a small bowl. Top with 1 1/2 teaspoons of very hot water, then stir to dissolve. Set aside.
  4. Add half of the flour mixture to the butter mixture, then beat just until most of the flour disappears. Beat in the baking soda-water mixture, then scrape down the sides of the bowl. Add the remaining half of the flour mixture and beat just until the flour disappears. Mix in the chocolate chunks and any chocolate “dust,” switching to a wooden spoon if needed to ensure the chunks are evenly distributed. Turn the dough out onto a large piece of plastic wrap (I used two sheets stuck together at the edges to make it larger), then pat dough into a rough circle that is 1 inch thick. Seal the dough with the wrap. Refrigerate for 2 hours or up to 3 days.
  5. When ready to bake, preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Roll the dough into 1 1/2-inch balls (they will look quite large). Place on the baking sheets and refrigerate 20 minutes.
  6. Once the dough balls have chilled, roll them in granulated sugar and place them 2 inches apart on the baking sheets. Bake until the surfaces barely begin to crack, about 10 to 12 minutes. The cookies will look underdone. Let cool 5 minutes on the baking sheets, then transfer to a wire rack to continue cooling as long as you can stand the suspense. Enjoy!
  • *It’s an incredible flavor upgrade to grate your own nutmeg from whole nutmeg instead of buying preground. I use this zester to do it.
  • Store leftover baked ginger molasses cookies in an airtight container at room temperature for 5 days, in the refrigerator for 7 days, or freeze for up to 3 months.
  • Rolled, unbaked cookie dough balls can be frozen for up to 3 months. Allow to thaw in the refrigerator overnight, then bake as directed.

Adapted from Martha Stewart’s Cookies.

// All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 cookie

  • Amount Per Serving:
  • Calories: 151
  • Total Fat: 8g
  • Saturated Fat: 4g
  • Cholesterol: 10mg
  • Sodium: 7mg
  • Carbohydrates: 19g
  • Fiber: 2g
  • Sugar: 11g
  • Protein: 2g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

14 comments

  1. look at those chunks!!! they look so soft and chewy too, dying for some! xo

  2. I have the Martha Stewart cookie cookbook and it really is a nice one – so many types to choose from. These on the cover actually convinced me that I NEEDED this book!

  3. These, of course, look INCREDIBLE! I have always had a soft spot for ginger cookies (although I admittedly grew up on Ginger Snaps, rather than the homemade variety). Will definitely have to try these!

    PS – As much of an avid reader of your blog as I am, you’d think I would’ve said this before (or comment more in general!), but you are an amazing writer. Love all the life you bring to your food and your blog!

  4. These remind me a lot of my favorite ginger/molasses cookies, a recipe I got from allrecipes.com, called Triple The Ginger cookies.  They have powdered, fresh, and candied ginger, and are probably my all-time favorite cookie, even though I’m a chocolate addict.  I’m saving this recipe, for just in case.  You know, sometimes you just have to bake, whether you want to or not…  If I make them I would actually probably reduce the amount of cloves, because the flavor tends to be overpowering for both my husband and me.

    • Those triple ginger cookies sound delicious, Susan! I hope you enjoy these cookies too if you decide to give them a try!

  5. hey girl these look oh so divine! Right up my alley!

  6. These look amazing, Erin! Great combination of great flavors! Yum!!! xo

  7. My mouth has been watering since I saw these on your blog and I’ve set aside tomorrow to bake all my Christmas cookies !Just gathered all the ingredients to make these but forgot the fresh nutmeg :( Can I use ground nutmeg and should I use the same amount? Thanks

  8. Hey Erin!
    I’m already obsessing over these cookies and haven’t even tried them yet. I think chocolate is unjustly underrepresented in the holiday baking season–gingerbread needs chocolate too! Thanks for the inspiration. ;)
    MAK

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