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+ servings

Chewy Chocolate Ginger Cookies

A chewy, soft cookie with just the right blend of ginger and chocolate. Perfect for the holidays, or any time of the year!

Course Dessert
Cuisine American
Keyword christmas baking, christmas cookies, cookie, ginger cookies
Prep Time 10 minutes
Cook Time 8 minutes
chill dough 30 minutes
Total Time 48 minutes
Servings 36 large cookies
Author Si Foster, A Bountiful Kitchen


  • 3/4 cup unsalted butter (12 tablespoons) softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup canola or vegetable oil
  • 1/2 cup molasses
  • 1/2 cup unsweetened cocoa powder
  • 3 3/4 cups all purpose flour
  • 1 tablespoon plus 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • sugar granulated or powdered for coating cookies


  1. In a large bowl, or the bowl of a stand mixer, beat together butter and granulated sugar. Add eggs and beat until smooth.

  2. Add the oil, molasses and unsweetened cocoa. Beat until blended well.

  3. Turn off mixer. Add flour, baking soda, salt, ginger and cinnamon to wet mixture. Mix just until the wet and dry ingredients are incorporated on low speed. This takes about 10-15 seconds.

  4. Form dough into balls using a 2 inch scoop. Roll in granulated or powdered sugar. Place dough balls on an ungreased cookie sheet. Crowd cookies together on one cookie sheet and place in fridge for at least 30 minutes or up to 3 days.

  5. When ready to bake, preheat oven to 350 degrees.

  6. Place cookies on cookie sheets (about 6-8 per sheet), and slightly flatten with palm of hand. Bake for about 8-10 minutes or until set. The cookies will flatten as they cool. Sprinkle with additional sugar after removing from oven.