Ginger Chocolate Chip Cookies

Holiday baking is in full swing. I spent this past weekend baking three different things. Two were majorly successful, one tasted good but still needs some work on it’s appearance before it can make its way to the blog.

These cookies, however, are pretty damn perfect. We’re taking a delicious soft ginger cookie and  adding chocolate chips before rolling the dough in sugar before baking. The ginger chocolate combination is a really good one, my friends. You don’t want to miss out.

This, like just about every other cookie recipe you’ll come across over the next few weeks, will make an excellent addition to your holiday cookie platter. And I mean excellent. We can’t let sugar cookies have all the holiday fun, right?

I didn’t think so.

Last week at work we put on a holiday bake sale. I made two kinds of macarons (gingerbread and peppermint mocha) and two cookies (regular ginger and chocolate crinkles). Everything was a hit! We “sold” out and raised $300 for charity. Not bad for 4 hours work and only one day of promotion. Clearly we’ve figured out that the way to our doctors hearts is through cookies. Lots and lots of cookies.

These cookies probably would have been a good addition to the bake sale, but I was all baked out by the time the bake sale came around and really didn’t have it in me to bake anything else. Maybe next time.

Grab some molasses, chocolate chips, and ginger and get baking, friends! This is one cookie you don’t want to miss out on!

Ginger Chocolate Chip Cookies


  • 2 1/4 cups all-purpose flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. ground cloves
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 egg
  • 1/2 cup molasses
  • 1 cup chocolate chips (I used a combo of regular and mini)
  • 1/4 cup sugar, for rolling dough balls


  1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  2. Sift the flour, baking soda, spices and salt into a medium bowl and set aside.
  3. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it. Fold in the chocolate chips.
  4. Spread the granulated sugar into a small bowl. Roll a heaping tablespoon of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet. Continue making cookies, spacing them about 2 inches apart.
  5. Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Recipe slightly adapted from Joy the Baker

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