Forget the holidays, you’re gonna want these cookies all winter long. Chewy nuggets of candied ginger, melt-in-your-mouth chocolate, and warm hints of molasses made this cookie a favorite in our test kitchen. To prevent overmixing the dough, fold in the chocolate—it’ll also produce a tougher cookie. To make these cookies look as good as they taste, reserve a few of the chocolate chunks to place on top of each cookie. That way, they won’t all get hidden in the dark dough. 

Sarah Epperson

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Credit: Antonis Achilleos; Food Styling: Margaret Dickey; Prop Styling: Kay Clarke

Recipe Summary

active:
15 mins
total:
40 mins
Yield:
Makes about 20 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Beat butter and brown sugar in a stand mixer fitted with a paddle  attachment on medium speed until smooth, about 1 minute. Add egg; beat until just combined. Beat in molasses and vanilla until smooth, about 1 minute. 

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  • Stir together flour, crystallized ginger, cocoa, baking soda, baking powder, cinnamon, salt, and ground ginger in a bowl. Gradually add flour mixture to butter mixture, beating on low speed until just combined, about 1 minute. Fold in chocolate chunks.

  • Scoop dough using a 1 1/2-inch cookie scoop. Arrange balls 2 inches apart on 2 baking sheets lined with parchment paper. Working in 2 batches, bake in preheated oven until cookie tops are crackly but cookies are still soft to the touch, 9 to 11 minutes. Let cool on baking sheets 5 minutes. 

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