Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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. 


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

Recipe Summary

15 mins
40 mins
Makes about 20 cookies


Ingredient Checklist


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. 

  • 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.