Today, I have the most delicious chewy spicy cookie. My chewy chocolate chunk ginger molasses cookies are the perfect mix of chocolate, spice and sweetness. They have amazing crispy edges and chewy centres and will be perfect for any holiday or winter get togethers!
Ginger molasses cookies are one of my all time favourite treats, especially this time of year. Give me one, with a cup of hot chocolate and some Christmas lights and I’m set! These cookies are based on my chewy ginger molasses cookies but if you prefer a softer cookie, try my soft ginger molasses cookies.
Chewy cookies are always a hit for me and my family and we always eat stacks of ginger cookies this time of year. Expect more variations to come as I love combining anything I can with ginger.
For some more holiday favourites’, try my Christmas rocky road squares for an easy no bake treat or my homemade chocolate cinnamon rolls for a more extravagant but amazing treat.
What Kind of Chocolate?
I recommend a less dark chocolate like semi sweet or regular dark as these cookies aren’t super sweet. I find milk chocolate too sweet when baking but that’s a personal preference. We tried these with a darker chocolate and found it a tad bitter but I’m also not a fan of really dark chocolate, so again, this is a personal preference.
I recommend using a chocolate bar chopped up in this recipe for the best texture. If you only have chips, you can still use them, your cookie might just be a bit less chewy.
What Kind of Ginger Should I Use?
I recommend ground ginger in this recipe. Fresh ginger will lose some of it’s flavour and will also add a little moisture to the cookie.
What Type of Molasses?
I typically use fancy molasses cause that’s what’s in my usual stores but just make sure you don’t use blackstrap molasses. Blackstrap will not work in most baking recipes as it is much stronger.
How to Freeze and Bake No Chill Cookie Dough
If you’d like to freeze the dough for these gingerbread blossoms to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Roll the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
How to Store Cookies
The best way to store cookies is in an airtight container with 1-2 marshmallows. This helps keep them soft and fresh. If you don’t have marshmallows, a slice of bread also works but try not to let it touch the cookies.
Baking Tips
- I prefer to use a superfine sugar to roll these cookies in as I prefer the smaller granules on the outside but this is just a preference. Regular granulated sugar works perfectly fine as well.
- I did try this recipe with 1 1/2 tbsp size scoops and 2 tbsp size scoops. I prefer the way the larger scoops bake as they get more of the crackle on the top and stay chewier, so I do recommend doing 2 tbsp size scoops when baking.
- If you find the dough is too soft, pop it in the fridge for 30 minutes. This can occur if your kitchen is warmer or if you’re butter was too warm to start. This doesn’t usually happen to me in the Winter but I made these recently on a warm day and they did spread too much. My butter was definitely a bit too soft.
- These cookies aren’t super sweet so I recommend a sweeter chocolate like semi sweet or regular dark. 70% will likely be a little bitter if you’re not a huge fan of darker chocolate.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Spiced Treats
Today’s song is an absolute timeless classic by a legend. Here’s Cherry Bomb by John Mellencamp. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Chewy Chocolate Chunk Ginger Molasses Cookies
Ingredients
- 3/4 cup (170g) unsalted butter, room temperature
- 3/4 cup (150g) + 1/4 cup (50g) granulated sugar
- 1/4 cup (45g) dark brown sugar, packed
- 1/3 cup (85g) molasses
- 1 large egg
- 2 1/4 cups (270g) all purpose flour
- 1/2 tbsp (5g) cornstarch
- 2 tsp baking soda
- 2 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 150g/5.3oz semi sweet or dark chocolate, chopped
Instructions
- Preheat the oven to 350℉. Line or spray a baking sheet. Add the 1/4 cup granulated sugar for rolling into a small bowl and set aside.
- In the bowl of a stand mixer or large mixing bowl, add the butter, 3/4 cup granulated sugar and dark brown sugar. Cream together for 3 minutes.
- Add in the molasses and mix until incorporated. Add in the egg and mix until incorporated. (It's okay if your dough looks a little curdled after adding the molasses, this is normal)
- Add the flour, cornstarch, baking soda, ginger, cloves, cinnamon, black pepper and salt. Mix on low speed until incorporated. Then add the chopped chocolate and mix until just incorporated.
- Scoop 2 tbsp size cookies. Roll each dough ball into a circle and coat it in the granulated sugar you set aside earlier. Bake for 8-9 minutes, or until the edges just start to feel firm.
- Transfer to a wire rack to fully cool and store in an airtight container for up to 3 days and enjoy!
