Chewy Ginger Chocolate Cookies
Say… hypothetically speaking… you have six dollars in your wallet and very close to zero dollars in your bank account and you need to make something for lunchdinner.
Also… you have a very daunting blank Word document in front of you that you’re supposed to fill with words and pictures and recipes and more words.
You’ve run out of people to text message as a distraction.
You can’t waste another minute of time on Twitter… you’ve tried… seriously.
You’ve exhausted your brain by imagining every combination of human and animal body part…. your favorite being a chubby, blue-eyed toddler with cocker spaniel ears. huh!?
Oh! And you found one lonely egg in your fridge. Hypothetically speaking of course.
So.
Q: What would you do with yourself?
A: Make cookies.
I mean… come on… it’s the only logical/delicious option.
Would it be considered an overshare if I told you that these cookies make me feel good about myself? They’re good for the baking self-esteem.
Well it’s true.
This jar of molasses helps. It’s bright and blue and reminds me of tropical vacations that I’ve never taken.
Then there’s the part when I open the oven door and a giant puff of warm spiced oven-cookie-air hits my face, and I pull of a tray of these soft, chewy, spiced, chocolate studded cookies.
Chewy cookies. Man. Instant self esteem booster in my book. I dunno. They make me feel good about my kitchen skills. It’s just true.
Chewy Ginger Chocolate Cookies
makes 4 dozen cookies
adapted from Big Fat Cookies
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup brown sugar
1 large egg
1/4 cup molasses
1/2 cup chocolate chips (milk chocolate or semi sweet)
1/4 cup granulated sugar, for rolling dough balls
Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or just spray lightly with cooking spray.
Sift the flour, baking soda, spices and salt into a medium bowl and set aside. 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.
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.
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.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
161 Comments Add A Comment
Children loved the cookies
And the moms and the dads and the dog. Ack, the dog!!! What a waste!!! I wonder how these Ginger Cookies would taste with CHOCOLATE in them???
:)
Hi there,
I just made a batch and they are considerably rounder and smaller than yours despite the same measurements of ingredients….I flattened the next batch with my palm but I think they’re still thicker. Is there are special trick I’m missing?
Thanks for the recipe! : )
Chewy
Ginger
Chocolate
Cookies
Such magic words!
Fabulous!
Just made these last night. Soooo much better in the morning with a cup of coffee. The chocolate adds a nice touch. I ended up baking each batch for 10 MINUTES instead of 12, and they were much better. 12 made them too crispy.
You had me at the title……
thank you!
This is the greatest point of contention between my hubbie and me – chewy or crispy?
I’m with you.
I love these cookies!!! look amazing, gloria
Hey Joy, Really great recipe, made these last night for everyone at work today. Love from Perth, Australia
I have made these twice and they are amazing. However, mine are flat like pancakes, still really yummy though. Any thoughts?
I don’t know how I’ve held out in doing any fall baking until now, but I finally broke down tonight. I had to make these! They are in the oven now and I have high hopes for them, as the dough is incredible. Oh stinkin’ yum!
I’ve just made these cookies but they seem to be more crispy than chewy. Would you have any idea why? They’re still yummy though!
WOW these look amazing!
Gonna make these. I only have one egg in my fridge right now too, that’s why I’m picking this recipe :)
I just found your blog, and this was the first recipe that drew me in and I am totally hooked! These cookies are incredible and I can’t wait to try something else! I Love your posts, you are inspirational!
I made these two days ago for my parents. my dad say they were the best cookies he had ever tasted, and I agreed! they are perfect (and even better fresh out of the oven)
Does this recipe really call for 2 and 1/4 cups of flour? The cookies seemed just right at 1 and 1/4 cups, and after adding more flour, everything bombed on me. I’m quite a baker myself…..but these cookies turned out nothing like they seem they should be… They even taste very flour like
So I finally got around to making these, and can I just say this?? They are DELICIOUS!!! I love them, my boyfriend loves them, my roommate loves them. She took some to school and her friend wanted to know if I’d come over from time to time and bake for him. That’s how much these rock—total strangers are asking me over!! I cooked mine for 9-10 minutes and found that was perfect. Delish!!
It must be true, great sense of humor, delicious recipes and great photography make for a great blog. I am looking forward to keeping up with you!
Made these for the office Christmas cookie swap and everyone is asking for the recipe (which of course I will share!). Thanks Joy!
Made these for part of my Christmas baking. So yummy. I think they were my 14 year old son’s favorite this year.
Warning: You may eat 10 cookies in a row after making these. Which I did, on a snow day, with nothing better to do, but eat cookies. And I can not stop thinking about them. Crunchy, chewy, perfection.
Um, yum! I made these for a party recently and the bastards ate them ALL! Lucky for me I left a dozen at home. I ate them. All. They were perfection. Thank you!
Just called in from My Custard Pie to get this recipe, they look really good. Many thanks for sharing, Linda x
i just had a full on mouth-gasm, eyes closed, sweet, warm, gingery melt-mouth-down still-life delicious daydream… i think i will eat a full batch tonight… there goes summer dreams of looking hot in a bathing suit! they are SO yummy! do you have any suggestions on whipping up a vanilla bean cream? to make sandwiches? by the way, i omitted the chocolate, instead of cinnamon and cloves i added your pumpkin spice mix, and made them slightly bigger, baked slightly slower and less time. and did not let them cool completely. THANKS so much for all the yummmmmmy recipes! you’re a joyful star!
The bad news is I didn’t have any granulated sugar to roll them in.
The good news is I have managed to resist eating half the biscuit dough before I baked them.
I just made these but I only used 2 cups of flour and added 1/4 cup of cocoa powder. I also used mini chocolate chips instead of regular chocolate chips and used turbinado sugar instead of granulated sugar to roll the cookies in. They were DELICIOUS!! Thank you so much for the wonderful recipe!
Made this with my boyfriend last night – it was cakey more than chewy, and we were wondering why it had turned out that way. We thought that maybe it’s because we made big dough balls before baking…? It was still delicious!
I hope I am writing to Joy, the lovely woman I saw when I clicked on meet Joy. I needed a ginger chocolate coookie recipe and I found this and will try it. But I really wanted to comment on the personal and fun way this recipe is written up. Gayl Gray, Boulder, CO 11/12/11