Chocolate Chunk Molasses Ginger Cookies

Chocolate Molasses Ginger Cookies

Soft, spiced holiday cookies with rich chocolate woven through every bite. These Chocolate Chunk Molasses Ginger Cookies are warm, aromatic, deeply flavored, and ideal for seasonal baking.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 16 cookies

Ingredients

• 12 tablespoons butter (3/4 cup)
• 1 cup sugar (plus extra for rolling)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup molasses
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 3/4 teaspoon cloves
• 1/4 teaspoon cayenne powder
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups chocolate chunks

Step by Step Instructions

Step 1

Preheat your oven to 350 degrees. In a large mixing bowl, cream the softened butter and sugar for four minutes or until the mixture appears noticeably lighter in color. Proper creaming improves the aeration of the dough and results in a softer cookie. Add the egg and vanilla and continue to blend until incorporated. Add the molasses and mix until smooth.

Step 2

Add the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and cayenne powder. Mix only until combined. Overmixing will develop gluten and create a tougher cookie, so blend gently until the dough forms. Fold chocolate chunks into the dough to distribute them evenly.

Step 3

Scoop the dough and roll each portion into a ball. Place sugar in a small bowl and coat each dough ball generously. If you want chocolate pools on top of the baked cookies, press a few additional chocolate chunks onto each dough ball before baking.

Step 4

Bake for 10 to 13 minutes or until the edges are just barely turning golden. The centers should remain soft. Allow the cookies to rest on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack. This helps them firm without drying out.

Pro Tips for the Best Molasses Ginger Cookies

1. Chopped chocolate melts better than chips because it contains more cocoa butter. This creates rich chocolate streaks throughout the cookie.
2. Chill the dough for 20 minutes if your kitchen is warm. Slightly firmer dough leads to thicker cookies.
3. Dark molasses gives deeper flavor while light molasses keeps the cookies milder. Either works.
4. Rolling in sugar gives the classic crackled finish and keeps moisture inside the cookie.
5. Do not overbake. The center should appear soft when removed from the oven.

Serving Suggestions and Pairings

• Serve with hot chocolate or warm spiced cider.
• Add them to a Christmas cookie box with shortbread, peppermint bark, and almond snowballs.
• Pair with vanilla ice cream for a warm chilled contrast.
• Crumble over yogurt or oatmeal for a winter breakfast topping.
• Package in cellophane with ribbon for holiday gifting.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 cookie	210	2 g	29 g	9 g	1 g	18 g

Disclaimer: Nutrition facts are estimates and may vary based on brands and measurements.

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