- Calories 133
- Caloriesfromfat 44%
- Protein 1.5g
- Fat 6.4g
- Satfat 3.7g
- Carbohydrate 19g
- Fiber 0.6g
- Sodium 108mg
- Cholesterol 16mg
Ginger Chocolate Cookies
Thayer Allyson Gowdy
Part chewy molasses cookie, part homey chocolate chip cookie, part spicy gingersnap: These cookies have it all.
How to Make It
Step 1
Preheat oven to 350°. Butter a large baking sheet and set aside. In a medium bowl, whisk flour, cocoa powder, ginger, baking soda, cinnamon, nutmeg, and salt until thoroughly combined. Set aside.
Step 2
In a large bowl, beat 3/4 cup butter and the brown sugar until light and fluffy, about 3 minutes. Add molasses, egg, and vanilla; beat to combine.
Step 3
Mix in dry ingredients gently but thoroughly, scraping down sides of the bowl as necessary. (Batter will be thick.) Stir in chopped chocolate until well combined.
Step 4
Form batter into 2-tbsp. balls, roll each ball in granulated sugar, and place 12 balls on buttered baking sheet. (If batter is too sticky, dampen your hands with water when forming balls.) Dip the bottom of a cup or glass in water and use it to flatten balls to a thickness of about 1/4 in., rewetting glass as necessary to prevent sticking.
Step 5
Bake cookies 5 minutes, turn pan 180°, and bake until just set, about 5 minutes more. Cool on pan for 5 minutes, then transfer to cooling racks. Repeat forming and baking with remaining balls of dough.
Step 6
Note: Nutritional analysis is per cookie.
Chef's Notes
Keeps up to 2 days in an airtight container at room temperature.
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sharonrc's Review
N/A
CindyW's Review
These are quite good!!
I made them slightly smaller than called for in the recipe, and just flattened them with my fingers.
Used egg substitute, stevia brown sugar baking blend, and dark chocolate chips.
The combination of the spices with the chocolatey flavors is an interesting and fun flavor mix.
Will definitely make again.
ktleyed's Review
Yumm, great on a wintery day and I already had all the ingredients so I didn't have to go out to make them!
JoRitaJ's Review
N/A
sofia2blue's Review
Delightful.
cookingatsea's Review
Followed the recipe as is except used 72% dark chocolate instead of bittersweet. Excellent! Baked a little less for a chewier cookie. These won't last long! Will definitely make again!
cookfromsocal's Review
I ran out of ginger so only used 1 tablespoon and for the bittersweet chocolate used 1 cup of chocolate chips. These are okay, my husband liked them (of course they are chocolate). I didn't taste that much ginger with the one tablespoon I used. I probably will make again but with the reduced ginger.
justjohanna's Review
I have never rated a cookie this bad, but this tasted awful. Give me a molasses ginger cookie any day, but not using this recipe.
user's Review
I have never tasted anything quite like these cookies! They are more spicy than chocolatey, but such an interesting, rich combination. I put green and red sprinkles on top and put them with other varieties on a cookie plate. Very delicious and unique!
Made these cookies two different times