Ginger Chocolate Chunk Cookies
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Ginger Chocolate Chunk Cookies
These festive cookies are a twist on the classic ginger molasses cookie. They are soft, chewy, and perfectly spiced with a hint of cocoa and they are filled with chocolate chunks.
I don’t know about you, but I’m the kind of person that doesn’t feel like my dessert is complete unless it has chocolate in it. So, if you’re a chocolate lover like me, you definitely want to make these cookies this holiday season!
What do I need to make them?
Here’s your grocery list:
-Cocoa Powder (dutch process)
-Ground Ginger
-Ground Cinnamon
-Ground Nutmeg
-Ground Cloves
-Sea Salt
-Salted Butter
-Baking Soda
-Molasses (the fancy kind, not blackstrap - it will be too bitter)
-Brown Sugar
-Eggs
-All purpose flour (I like to use unbleached)
-Semi-sweet or Bittersweet chocolate chunks (I used a chopped up chocolate bar, but you could also use pre-made chunks, they just won’t be as melty)
You will also need the following equipment:
You will also need a kitchen scale or measuring cups & spoons (but I highly recommend the scale!) , a stand or handheld mixer (or a bowl and a wooden spoon and some arm strength!), a couple bowls, a spatula, a whisk, a couple baking sheets, parchment paper, and a #16 cookie scoop if you want to make perfectly uniform cookies.
Ready to make them??
Chop up your chocolate and pull out all your ingredients! You can find the recipe below. Enjoy!
Ginger Chocolate Chunk Cookies
Ingredients
- 295 g (2 1/2 cups) All Purpose Flour
- 6 g (1 tsp) Baking Soda
- 1 TBSP Ground Ginger
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 10 g (1 1/2 TBSP) Cocoa Powder
- 115 g (1/2 cup) Salted Butter, room temperature
- 100 g (1/2 cup) Dark Brown Sugar
- 200 g (1/2 cup) Molasses (fancy, not blackstrap)
- 1 Large Egg, room temperature
- 200 g (1 1/2 cups) Semisweet or Bittersweet Chocolate, chopped (or pre-made chunks), plus more for the tops
Instructions
- Preheat your oven to 350F and line 2 baking trays with parchment paper.
- Whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and cocoa powder in a small bowl.
- In the bowl of a stand mixer or a regular bowl if using a hand mixer - add your room temperature butter, brown sugar, and molasses. Mix on medium speed with the paddle attachment or with your hand mixer until ingredients are combined and smooth.
- Add your egg. Mix until combined. Scrape down the sides of the bowl and mix again for a few seconds.
- Add the flour mixture to your butter/sugar mixture and mix on low speed until just combined.
- Add your chocolate chunks and mix them in by hand.
- Take a wide shallow bowl or pie plate and put some granulated sugar in the bottom. Scoop your cookies using a #16 (2 oz) cookie scoop into the sugar a few at a time, then roll each completely in sugar and place on your prepared baking tray. *If you don't have a cookie scoop, use about 1/4 cup of dough for each cookie and shape into a ball
- Bake the cookies at 350F for 8-10 minutes, just until they no longer look wet on top.
- OPTIONAL: Immediately after your cookies come out of the oven, put a few extra chocolate chunks on top of each cookie. Push them into the cookies gently. These will melt and adhere to the cookies as the cookies cool.
- Let the cookies cool for a few minutes on the tray then transfer them to a wire rack to cool completely. Once completely cooled, store in an airtight container at room temperature for up to 3 days, or you can freeze them for several months.
Notes
I highly recommend using a kitchen scale to weigh your ingredients for more accurate results, however, I have included volume measurements for anyone who does not have a kitchen scale.
