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Chocolate Ginger Cookies

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30
  • Yield: 18 1x


  • 1/2 cup (120g) butter
  • 3/4 cup (200g) brown sugar
  • 1 large egg
  • 1 tbsp. molasses
  • 1 tsp. vanilla extract
  • 2 cups (260g) all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 6 ounces (170g) semi-sweet chocolate, chopped
  • 2.8 oz. (80g) candied ginger, chopped
  • 1/2 tsp. fresh ginger, grated


  1. Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment and set aside. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the egg, molasses and vanilla extract to the bowl and mix in well. Mix the flour, baking powder, baking soda and salt and add to the bowl and mix until just combined. Chop the chocolate and candied ginger, grate the ginger and fold into the batter.
  2. Use a cookie scoop or tablespoon to drop small amounts of dough onto the baking sheets, leave enough space inbetween and bake for 8-10 minutes – the edges should be crisp and the center still a bit soft. Take out of the oven, let cool down a bit on the baking sheets, then transfer to a wire rack to cool down completely.


  • Enjoy baking!