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Chewy Ginger Chocolate Cookies

October 4, 2010 by Joy the Baker 163 Comments

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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!?

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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.

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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.

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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.

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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

Print this Recipe!

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.

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Categories: Chocolate, Cookies, Holiday, Recipes

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  1. Karen

    April 17, 2014 at 12:10 am

    I truly think this is the best cookie I’ve ever eaten! Chocolate AND gingerbread together – wow!

    Reply
  2. Gayl Gray

    November 12, 2011 at 3:11 pm

    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

    Reply
  3. M

    September 4, 2011 at 10:51 am

    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!

    Reply
  4. Jeannette

    May 27, 2011 at 10:56 am

    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!

    Reply
  5. Alex

    May 12, 2011 at 1:53 am

    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.

    Reply
« Older Comments

Trackbacks

  1. Creative Wish » Blog Archive » Enticing Cookie Recipes says:
    September 17, 2012 at 11:31 am

    […] Chewy Ginger Chocolate Cookies | White Chocolate Peppermint Crunch Oatmeal Cookies […]

    Reply
  2. Chewy Ginger-Molasses Cookies » Life In Limbo says:
    May 9, 2012 at 10:32 am

    […] Thanks Joy the Baker, I owe you an eternal debt for all the amazing recipes you’ve provided me, and all the laughs I get (often in public) while listening to the Joy the Baker Podcast. Also, your site re-design is fantastic, girl. These cookies were terrific: here is the recipe! […]

    Reply
  3. A Holiday In Food « Nikki Bakes says:
    December 26, 2011 at 11:51 am

    […] up are some Chewy Ginger Chocolate Cookies.  Just from the title, I thought the chocolate would be cocoa powder.  But it was actually […]

    Reply
  4. Elizabeth’s Cookie Christmas 2011 « strawberries in paris says:
    December 24, 2011 at 7:01 am

    […] This last one comes from Miss awesome and funny Joy the Baker. A purely gingerbready flavored cookie, sweetened up with chocolate chips and rolled in pretty sugar crystals. ~recipe~ […]

    Reply
  5. David Leite's Chocolate Chip Cookies Recipe | Leite's Culinaria says:
    December 21, 2011 at 8:56 am

    […] Eats.Hungry for more? Chow down on these:Gluten-free Oatmeal Cookies from Gluten Free GirlChewy Ginger Chocolate Cookies from Joy the BakerLemon Bars from Leite’s CulinariaChocolate-Fig Oatmeal Bar from […]

    Reply
  6. 5 Ways to Spice Up Your Fall Recipes says:
    October 10, 2011 at 7:56 am

    […] cuisine because of its peppery sweet flavor. Ginger is an amazing flavor to add to steamed fish, chocolate cookies, and chicken. Ginger also helps alleviate inflammation both when ingested and when applied […]

    Reply
  7. Ginger Cookies | The Lean Green Bean says:
    September 13, 2011 at 2:55 pm

    […] started off following this recipe from Joy the Baker…but I cut down on the butter and sugar, and when I looked at the back of […]

    Reply
  8. >Cookies and Tenure « exscapes says:
    April 23, 2011 at 9:09 pm

    […] made some great chocolate chip cookies (this recipe must be withheld from the public), and I made Chewy Ginger Chocolate Cookies via Joy the Baker. They turned out pretty good, but nothing like the recipe seems they should. If I […]

    Reply

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