Ginger Chocolate Chip Cookies

      2 Comments on Ginger Chocolate Chip Cookies


When I first started this blog I thought I would maybe run out of recipes or things to say. Turns out the real issue is which recipe to share and to hold back from posting to often. If anything posting has given me more ideas and made me more creative with recipes and what tastes good together.

So when I sat down at my computer today I thought maybe a pasta recipe or frittata. But wait a minute, it is almost Halloween, I thought. So, here is your treat. You are welcome!

The pasta and frittata will have to wait.

I make these cookies around this time every year. They are the perfect mix of heady spices and chocolate – like a chocolate chip cookie and gingersnap got together and made the perfect chocolatey chewy spicy bite.

The last time I made these was a couple of weekends ago for our neighborhood fall block party. My daughter Caitlin was all too happy to help. There is nothing more fun then rolling cookie dough in your palms and then dipping it into sugar.

They went pretty fast as both kids and adults gobbled them up. Makes about 3 dozen cookies.

1 and 1/2 cups AP (all purpose) flour

1 and 1/2 tsps. gr. ginger

1 tsp. gr. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1 tbs. unsweetened cocoa powder

1 stick unsalted butter at room temp.

1/2 cup packed dark brown sugar

1 tsp. salt

1/2 cup unsulfured molasses

1 tsp. baking soda

1 amd 1/2 tsps. hot water

8 oz. semisweet chocolate chips

turbinado sugar or sugar in the raw

This is what packed brown sugar looks like. For more baking tips see my page YOU are a baker.


Sift the flour, salt and spices in a bowl.

In the bowl of an electric mixer beat the butter until light in color. Add sugar and beat until combined. Add molasses and combine. Dissolve the baking soda in the hot water. Turn mixer on low and beat in half of the dry ingredients, then the baking soda and water mixture, then the remaining dry ingredients. Mix in the chips.

Turn the dough out onto plastic wrap and shape into a disk 1 inch thick. Wrap and refrigerate for 2 hours.

Line 2 baking sheets with parchment or silpat. Heat oven to 325 degrees.


Roll dough into 1 and 1/2 inch balls, roll them in turbinado sugar, then place them 2 inches apart on the lined baking sheets pressing down a bit so they don’t roll.




Bake 10 – 12 minutes, rotating sheets halfway through baking time. Cool 5 minutes then cool completely on wire racks. Store in air tight container for up to 5 days.




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