These Soft Chocolate Ginger Cookies look as delicious as they are. Sugar-coated with a crackled top, each cookie is soft, chewy, and loaded with ginger and spices.
I love the addition of candied ginger pieces in cookies like this. I don’t buy the pre-cut small pieces, as I think they are too tough. I like buying the larger pieces, like the ones sold by Trader Joe’s, and then I use kitchen shears to cut them into small pieces.
Bready or Not Original: Soft Chocolate Ginger Cookies
Soft, chewy. Chocolatey. Infused with warm spices. These cookies have it all going on, and they are pretty, too!
Equipment
- parchment paper
- small cookie scoop
Ingredients
Dough
- 3/4 cup unsalted butter (1 1/2 sticks) room temperature
- 1 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1/4 cup cocoa powder sifted
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup candied ginger chopped
Topping
- 1/2 cup white sugar
Instructions
- Preheat oven at 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, beat together butter and brown sugar until light and fluffy. Add egg followed by vanilla and molasses.
- In another bowl, combine flour, cocoa powder, ginger, baking soda, cinnamon, nutmeg, and salt.
- Gradually beat the dry ingredients into the wet, scraping the bottom of the bowl to incorporate everything. Fold in the candied ginger pieces.
- Place the topping sugar in a bowl. Use a small scoop to shape the dough, then roll in sugar. Set spaced out on baking sheet.
- Bake for 11-12 minutes. Let set on sheet a few minutes, then transfer to a cooling rack. Store in a room temperature sealed container up to 2 days.
