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CHEWY GINGERBREAD CHOCOLATE COOKIES

The moistest, chewiest gingerbreadiest chocolate chunk cookie you'll ever want or need.
Course Baking
Prep Time 2 hours 30 minutes
Cook Time 12 minutes
Total Time 2 hours 42 minutes
Servings 24

Ingredients

  • 1 1/2 cups plus 1 tbsp AP flour
  • 1 tbsp unsweetened cocoa powder
  • 1 1/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/8 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 tbsp grated fresh ginger
  • 1/2 cup packed dark brown sugar
  • 1/4 cup blackstrap molasses
  • 1 tsp baking soda dissolved in 1.5 tsp boiling water
  • 6 oz dark chocolate , chopped into 1/4" pieces
  • 1/4 granulated sugar

Instructions

  1. Sift the flour through the cayenne pepper in a medium bowl, set aside.
  2. Put softened butter and ginger into a mixer fitted with the paddle attachment (or hand held mixer is fine) Mix on medium speed until lightened, about 4 minutes. Add brown sugar, mix till combined. Add molasses, mix till combined.
  3. Mix in the flour mixture in 2 batches, alternating with the baking soda mixture. Mix in chocolate chunks.
  4. Transfer dough to plastic wrap, and chill for at least 2 hours (or overnight)
  5. Preheat oven to 325F. Line 2 baking sheets with parchment. Roll the dough into 1- 1.5" balls. Lay out on sheets and chill in the fridge for 20 minutes.
  6. Bring the sheets back out to the counter, fill a small bowl with granulated sugar, and roll each ball in the sugar. Space the balls 2" apart on the sheets. Lightly press down with your fingers or a rubber spatula. Just a little.
  7. Bake until surfaces crack slightly, about 10-12 minutes. Let cool on the sheets for 5 minutes. Transfer to a wire rack and cool completely.
  8. They can be stored in an airtight container for up to 5 days.

Recipe Notes

This recipe can be started the day before and baked off the next day.