Perfectly spiced cocoa ginger molasses cookies come together with basic baking ingredients, and taste even better after a dip in melted chocolate. The cookies will puff up in the oven from the baking soda, and then fall as they cool. Some will have more crinkles and cracks than others.
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/4 cup (22g) natural unsweetened cocoa powder
- 1 and 1/4 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar (I recommend dark)
- 1/3 cup (100g) unsulphured dark molasses (not blackstrap)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (67g) granulated sugar, for rolling
- 4–6 ounces (113–170g) semi-sweet or dark chocolate, finely chopped (see note)
- optional: 2 Tablespoons (30g) finely chopped crystallized ginger
- Whisk the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together in a medium bowl until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until creamy and combined, about 2 minutes. Add the molasses, egg, and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. The mixture may look a bit curdled; that’s ok.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is imperative for this sticky cookie dough.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for 10 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough into balls, about 1.5 Tablespoons (30g) of dough each (I use this medium cookie scoop). Roll each in granulated sugar and arrange 3 inches apart on the baking sheets.
- Bake cookies for 12 minutes or until edges appear set.
- Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
- Dip in chocolate: When the cookies are cooled, melt the chopped chocolate, either in a double boiler or use the microwave. Microwave in 20-second increments, stirring after each until completely melted. Dip half of each cooled cookie into the chocolate, and use any leftover chocolate to drizzle on top, if desired. Sprinkle chopped crystallized ginger on chocolate.
- Allow chocolate to completely set at room temperature or in the refrigerator.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Baked cookies, cooled but undipped, freeze well for up to 3 months. (For best taste and texture, chocolate dip should be fresh!) Follow recipe through step 7 before freezing. Thaw overnight in the refrigerator and bring to room temperature before continuing with step 8. Unbaked cookie dough balls (before rolling in sugar) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, preheat the oven, then roll in granulated sugar. Bake as directed. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Electric Mixer (Stand Mixer or Handheld) | Medium Cookie Scoop | Baking Sheets | Silicone Baking Mats
- Molasses: I use and recommend dark molasses. (I like Grandma’s brand. The kind I use is labeled “original” molasses.) Blackstrap molasses is extremely bitter and not ideal in this recipe.
- Chocolate: The best chocolate for dipping is the “baking chocolate” bars found in the baking aisle of the grocery store. I typically use Bakers or Ghirardelli brands, either semi-sweet or dark. Do not use chocolate chips because they contain stabilizers, which prevent them from melting into the correct consistency. 4 ounces is enough for a light dip and 6 ounces is plenty for a dip and a little drizzle on top, too. You can use white chocolate if desired instead.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: chocolate ginger cookies