Chocolate Ginger Cookies are an absolute dream for anyone who loves a perfect blend of sweet and spice. Each bite delivers luscious semi-sweet chocolate melting into a warm, zesty gingerbread base. These truly are over-the-top gingerbread cookies, designed to delight and impress!
The exquisite combination of fiery ginger and rich chocolate brings the very best of both worlds to discerning cookie connoisseurs, offering a comforting yet exciting flavor profile that’s simply irresistible.
Unveiling the Magic of Chocolate Ginger Cookies
There’s an undeniable allure to a perfectly baked cookie, especially one that marries contrasting yet complementary flavors. These Chocolate Ginger Cookies stand as a testament to that magic. Imagine a cookie that’s wonderfully soft and chewy, with a delightfully crinkled surface that hints at the goodness within. Each bite introduces you to the vibrant warmth of ground ginger, perfectly balanced by hints of cinnamon, cloves, and nutmeg. But the true indulgence comes from generous chunks of semi-sweet chocolate, which melt into gooey pockets, creating an experience that’s both comforting and exhilarating. They are more than just a dessert; they are a sensory journey, ideal for cozy evenings, festive gatherings, or simply when you need a little pick-me-up.
The beauty of these cookies lies in their harmonious blend of heat and sweetness. Ginger, with its characteristic zing, provides a brilliant contrast to the deep, luxurious notes of chocolate. This pairing isn’t just delicious; it’s an art form, perfected in this very recipe. Whether you’re a long-time fan of gingerbread or new to the world of spiced cookies, the addition of chocolate elevates this classic to an entirely new level, making it a guaranteed crowd-pleaser.
A Scientific Spark: Our Mole Day Culinary Adventure
This particular journey into the world of spiced chocolate cookies began with a rather unique inspiration: my son Nick’s O-Chemistry special project for Mole Day. For those who might have left their high school chemistry textbooks behind, Mole Day is celebrated annually on October 23rd, from 6:02 a.m. to 6:02 p.m., in honor of Avogadro’s Number (6.02 x 1023), which defines a “mole” as a unit of chemical mass. A mole represents the number of constituent particles (atoms, molecules, etc.) found in one mole of a substance. Yes, it’s enough to make anyone’s head spin!
When faced with the task of making chemistry fun and digestible, we decided to embrace a food theme. Our menu included delightful, themed treats such as jello-moles, guaca-mole, and, of course, “Mole-asses cookies.” The idea was to create a treat that not only honored the name but also brought a touch of homemade warmth to an otherwise academic celebration. It was the perfect opportunity to combine science with the art of baking, resulting in a batch of molasses cookies with decadent semi-sweet chocolate – a truly well-rounded menu for an unforgettable Mole Day!
The Art of Spice: What Makes These Cookies So Special?
The inspiration for these particular Chocolate Ginger Cookies stemmed from a desire to try Martha Stewart’s acclaimed version, which had been featured on her show. Knowing Martha’s reputation for perfection, I was eager to put her recipe to the test. The resulting cookies proved to be everything I hoped for and more – a chewy, crinkled delight bursting with flavor.
The foundation of these remarkable cookies lies in a thoughtful blend of spices. Ground ginger takes center stage, delivering that characteristic warmth and gentle heat. Complementing it are cinnamon, cloves, and nutmeg, each contributing layers of aromatic complexity that evoke feelings of home and holidays. The molasses isn’t just for color; it’s crucial for the deep, rich flavor and the signature chewiness that defines a great gingerbread cookie. Coupled with brown sugar, it creates a moist, tender crumb that simply melts in your mouth.
And then, the chocolate. Using semi-sweet chocolate chunks, rather than chips, is key. The chunks provide substantial pockets of molten chocolate, ensuring that every single bite is graced with that creamy, indulgent texture. This contrast between the spicy dough and the sweet, melty chocolate is what truly elevates these cookies from good to absolutely divine.
Baking Tips for Perfect Chocolate Ginger Cookies Every Time
Achieving the perfect batch of Chocolate Ginger Cookies is quite simple with a few key baking tips:
- Room Temperature Ingredients: Ensure your butter and egg (if using, though not explicitly in this adaptation, it’s a general cookie rule) are at room temperature. This allows them to cream together smoothly with the sugar and molasses, creating a uniform dough texture.
- Don’t Skimp on the Molasses: Molasses is vital for both flavor and texture. It contributes to the deep color, the rich, slightly smoky taste, and the irresistible chewiness. If you struggle with sticky molasses, a quick trick is to lightly spray your measuring cup with cooking spray before adding it – it will slide right out!
- Chilling is Crucial: The recipe calls for chilling the dough for at least two hours, or even longer. Do not skip this step! Chilling allows the flavors to meld, the butter to firm up, and prevents the cookies from spreading too much in the oven. It’s also key to achieving that beautiful crinkled texture.
- Even Scooping: For uniform baking, use a cookie scoop or measure out approximately a rounded tablespoon for each cookie. This ensures all cookies bake at the same rate and have a consistent appearance.
- Sugar Coating for Crinkles: Rolling the chilled dough balls in granulated sugar before baking adds a delightful sparkle and helps create those characteristic crackled surfaces as the cookies expand in the oven.
- Watch Your Oven: Ovens can vary. Keep an eye on your cookies during the last few minutes of baking. You want them to be set around the edges but still slightly soft in the center for that perfect chewy texture. They will firm up as they cool on the wire rack.
Variations and Serving Suggestions
While delicious as is, these Chocolate Ginger Cookies are also highly adaptable. For an extra layer of complexity, consider adding a pinch of black pepper to the spice mix for an even bolder kick, or a tablespoon of orange zest for a bright, citrusy note that beautifully complements both ginger and chocolate. You could also experiment with different types of chocolate, such as dark chocolate for a more intense flavor, or white chocolate for a creamy, sweeter contrast.
These cookies are perfect for any occasion. They make a fantastic addition to holiday platters, a thoughtful homemade gift for friends and family, or a simple treat to enjoy with a cup of hot coffee, tea, or a glass of cold milk. For a truly decadent experience, serve them warm with a scoop of vanilla bean ice cream!
The Picky Palate Test: A Humorous Anecdote
No baking adventure is complete without a memorable taste test, and this recipe provided one of the most amusing. After Nick gave his seal of approval, describing the cookies as “chocolaty with gingery undertones,” my ever-so-picky husband, Bill, surprisingly asked if he could have one. “Certainly,” I responded, secretly wondering if this might be the ginger cookie that finally won him over.
One bite, however, quickly confirmed my long-held suspicions about his palate. His brow furrowed, and he promptly asked, “What’s in these? Mint?” I couldn’t help but laugh out loud. Not only does he dislike ginger, but he also despises mint! With a dramatic flourish, he tossed the other half of his chocolate gingerbread cookie and high-tailed it upstairs, presumably to brush his teeth – ironically, with minty toothpaste! It just goes to show that some flavors, as universally loved as they may be, aren’t for everyone. Still, for those who appreciate the warm, zesty spice, these cookies are pure bliss. Around the holidays, this Easy Gingerbread Recipe is also perfect for making classic gingerbread men, unless you, like Bill, are simply not a fan of molasses cookies!
Chocolate Ginger Cookies
20 minutes
12 minutes
32 minutes
36 cookies
These soft, crinkled ginger cookies are generously filled with luscious chunks of semi-sweet chocolate. This recipe, adapted from Martha Stewart’s Cookies, creates a perfect balance of spice and sweetness, making it an irresistible treat for any occasion.
Ingredients
- 4 ounces butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup molasses (remember to spray measuring cup with Pam for easy release)
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups plus 1 tablespoon flour
- 7 ounces semi-sweet chocolate, cut into 1/4 inch chunks
- 1/4 cup sugar
Instructions
- Beat butter and brown sugar till combined and fluffy. Add molasses and mix to combine.
- Add the ginger, cinnamon, cloves, nutmeg, cocoa powder, baking soda and salt and mix to combine. Add flour and mix until combined.
- Stir in chocolate. Cover dough with plastic wrap and refrigerate 2 hours or longer.
- Line sheet pans with parchment. Preheat oven to 325º. Roll dough into 1 1/2 inch balls (approximately a rounded tablespoonful) and refrigerate 20 minutes. Roll dough balls in sugar and place 2 inches apart on baking sheets. Bake 10-12 minutes. Cool on wire rack.
Notes
Total time does not include chilling time.
Nutrition Information:
Yield:
18
Serving Size:
2 cookies
Amount Per Serving:
Calories: 159Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 175mgCarbohydrates: 23gFiber: 1gSugar: 21gProtein: 1g
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Images circa 2010